Ingredients:

  • 2 lbs chicken breast, sliced into 1-inch strips
  • 1 cup buttermilk
  • 1 tsp salt
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1 1/2 cups all-purpose flour
  • 1/2 cup cornstarch
  • 1 tbsp salt
  • 1 tbsp black pepper
  • 1 tbsp paprika
  • 1 tsp cayenne pepper
  • 1/2 cup cayenne pepper sauce
  • 4 tbsp unsalted butter, chilled and cubed
  • 1 tsp white vinegar
  • Neutral oil for frying

Instructions:

  1. Combine buttermilk, salt, paprika, and garlic powder in a bowl. Submerge the chicken strips completely and refrigerate for at least 30 minutes (up to 4 hours).
  2. Whisk together flour, cornstarch, salt, black pepper, paprika, and cayenne pepper in a large bowl.
  3. Lift a chicken strip from the buttermilk, let excess drip off, and press firmly into the flour mixture. For a thicker crust, dip back into buttermilk and dredge in flour a second time.
  4. Heat oil to 350°F (175°C). Fry chicken strips in batches of 4-5 for 5-7 minutes, turning once, until internal temperature reaches 165°F (74°C). Drain on a wire rack for 2 minutes.
  5. Simmer hot sauce and vinegar in a small saucepan over medium heat. Remove from heat and whisk in chilled butter one cube at a time until glossy.
  6. Place hot chicken fingers in a bowl, pour the buffalo glaze over them, and toss gently until fully coated.