Recipes

Hot Chicken

by Whitney Amadi.
August 19, 2026
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Ingredients:

0.5x
1x
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Chicken Marinade
  •   2 lbs chicken breast strips
  •   2 cups buttermilk
  •   1 tbsp mustard
  •   2 eggs
  •   2 tbsp pickle juice
  •   2 tbsp hot sauce
  •   1 tsp salt
  •   1 tsp black pepper
  •   1 tsp garlic powder
Spice Mix
  •   3 tbsp brown sugar
  •   2 tsp cayenne pepper
  •   2 tsp paprika
  •   1 tsp chili powder
  •   1 tsp salt
  •   1 tsp garlic powder
  •   1 tsp onion powder
  •   1 tsp white pepper
  •   1 tsp black pepper
  •   1 tsp Italian seasoning
  •   1 tsp lemon pepper
Dry Coating for Chicken
  •   2 cups flour
  •   1 cup cornstarch
  •   1 tsp salt
  •   1 tsp black pepper
  •   1 tsp garlic powder
  •   1 tsp spice mix (from above)
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Ingredients are subject to availability at local stores. Unavailable items will be automatically substituted at best-effort.

Directions

1. Marinate the Chicken:
In a large bowl, whisk together buttermilk, mustard, eggs, pickle juice, hot sauce, salt, pepper, and garlic powder. Add the chicken strips, making sure they’re fully coated. Cover and refrigerate for at least 1 hour (or overnight for best results).
2. Prepare the Spice Mix:
In a small bowl, mix all the spice mix ingredients. Set aside.
3. Make the Dry Coating:
In a separate large bowl, whisk together the flour, cornstarch, salt, black pepper, garlic powder, and 1 teaspoon of the prepared spice mix.
4. Double-Coat the Chicken:
• Remove the marinated chicken from the buttermilk mixture, letting excess drip off.
• Dredge each piece in the dry coating mixture, pressing firmly to ensure an even coating.
• Dip the coated chicken back into the buttermilk mixture, letting excess drip off.
• Coat it in the dry mixture again for an extra crispy layer.
5. Rest the Chicken:
Place the coated chicken on a wire rack or baking sheet and let it sit for 10 minutes. This helps the coating stick better when frying.
6. Fry the Chicken:
Heat oil in a deep fryer or large pot to 350°F (175°C). Fry the chicken in batches, making sure not to overcrowd the pot. Cook for 6-8 minutes or until golden brown and crispy. Drain on a wire rack or paper towels.
7. Make the Hot Sauce:
In a heatproof bowl, mix ½ cup of the hot frying oil with the remaining spice mix. Stir well.
8. Coat the Chicken in the Sauce:
Brush or toss the fried chicken tenders in the spicy oil mixture for that signature hot chicken flavor. I also add an extra dusting of spice mix.
9. Serve & Enjoy:
Serve immediately with pickles, ranch dressing, or your favorite dipping sauce.

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