Ingredients

The following ingredients have 4 Servings
  • 4 boneless, skinless chicken breasts trimmed, excess fat removed
  • 1/3 cup Louisiana style hot sauce
  • 1/3 cup buttermilk
  • 1 1/2 cups all purpose flour
  • 1/3 cup cornstarch
  • 2 teaspoons salt
  • 3/4 teaspoon baking powder
  • 2 large egg whites
  • vegetable oil as needed

Instruction

  • 1. Cut each chicken breast into 4 or five strips. Add them to a ziptop bag. Combine the hot sauce and buttermilk in a small bowl. Put half of this mixture in with the chicken, reserving the other half. Marinate the chicken for at least 30 minutes and up to 2 hours. 2. Meanwhile, in a large bowl combine the flour, cornstarch, salt and baking powder. Add the reserved hot sauce mixture to the flour mixture and using your hands combine until the mixture resembles wet sand. 3. In another bowl whisk the egg whites until foamy. Remove the chicken from the marinade, and working with one piece at a time, dip it in the egg then press into the flour mixture, pressing lightly to adhere. Place the breaded chicken pieces on a wire rack set over a rimmed baking sheet. Refrigerate for at least 15 minutes or up to 4 hours. 4. Heat 1/8-inch vegetable oil in a large skillet over medium high heat until shimmering. Add enough chicken pieces to the pan, but not too many to crowd the pan. Fry until golden brown and cooked through, 2 to 4 minutes on each side. Transfer to a baking sheet lined with a clean wire rack and set in a 200 degree oven to keep warm while making the rest of the strips.