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Nashville Hot Chicken Strips

Nashville Hot Chicken Strips

Course Appetizer, Main Course, Poultry
Cuisine American
Keyword nashville-hot-chicken, nashville-hot-chicken-recipe, nashville-hot-chicken-strips
Prep Time 20 minutes
Cook Time 20 minutes
Marinade time 4 hours
Total Time 4 hours 40 minutes
Servings 6 servings
Calories 802kcal


  • 2 lbs boneless skinless chicken breasts cut into 4 long inch strips
  • 2 cups buttermilk divided
  • ½ cup dill pickle juice
  • 4 Tbsp hot sauce divided
  • 2 cups all purpose flour
  • ½ cup cornstarch
  • 2 tsp salt
  • 2 tsp paprika
  • 2 tsp cayenne pepper
  • 1 tsp granulated garlic or garlic powder
  • 2 large eggs
  • 6 cups vegetable oil for frying reserve ⅓ cup for chili oil
  • Chili oil:
  • cup frying oil
  • ¼ cup salted butter melted
  • 2 Tbsp cayenne pepper
  • 2 Tbsp light or dark brown sugar
  • 2 tsp smoked paprika
  • 1 tsp salt
  • 1 tsp dark chili powder


  • Place chicken into a non reactive bowl or large plastic storage bag. Add 1 cup buttermilk, pickle juice and 3 Tbsp hot sauce. Mix, then cover and chill for at least 4 hours or overnight.
  • To prepare: Remove chicken from buttermilk brine allowing excess to drip off. (Tip: I typically empty into a colander to drain while I prepare the dredge.)
  • In a shallow bowl, whisk together flour, corn starch, salt, paprika, cayenne and granulated garlic. In a separate shallow bowl, whisk together reserved 1 cup buttermilk, eggs and 1 Tbsp hot sauce.
  • Dredge chicken strips in flour, then into buttermilk-egg wash and back into flour. Repeat until all chicken pieces are breaded. Have nearby a pan fitted with a rack, placing breaded chicken strips on rack.
  • Let chicken sit on counter for 20 minutes, or place into the fridge to chill for 1 hour to help coating adhere.
  • To fry: In a deep heavy pot or dutch oven, heat oil to 325-335°F. Fry chicken strips in batches for a total of 2-3 minutes per side, adjusting depending on the size of the pieces. Place on a paper towel lined pan to drain. Keep warm.
  • To make chili oil: In a small saucepan, whisk together ⅓ cup hot oil from frying with melted butter, cayenne, brown sugar, paprika, salt and chili powder. Warm over low heat or melt setting to prevent seasonings from burning. Stir occasionally.
  • Brush cooked chicken pieces with hot chili oil. Serve immediately.


The hot chili oil for this chicken must be cooked over low heat to avoid burning the spices. The spices won't dissolve, they're purpose is to season the oil. Gently tip the saucepan to separate the oil from the seasonings and brush the oil, not the seasonings, onto the chicken pieces.  


Serving: 1serving | Calories: 802kcal | Carbohydrates: 54g | Protein: 42g | Fat: 47g | Saturated Fat: 33g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 188mg | Sodium: 2048mg | Potassium: 846mg | Fiber: 3g | Sugar: 8g | Vitamin A: 2244IU | Vitamin C: 10mg | Calcium: 130mg | Iron: 3mg