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Marinate the Chicken: Season chicken strips with salt and pepper, then soak in buttermilk for at least 30 minutes (up to overnight) to tenderize.
Prepare the Coating: In a shallow dish, combine flour, cornstarch, garlic powder, paprika, salt, and pepper. Remove each chicken strip from the buttermilk, letting excess drip off, and dredge in the flour mixture, pressing to coat well.
Heat the Oil: In a large skillet or deep fryer, heat oil to 350°F (175°C).
Fry the Chicken: Fry the chicken in batches for 5-7 minutes per side, or until golden brown and cooked through. Drain on paper towels.
Make the Buffalo Sauce: In a small bowl, whisk together hot sauce, melted butter, honey, and garlic powder until smooth and well combined.
Coat the Chicken: Toss the fried chicken strips in the Buffalo sauce until fully coated.
Serve: Serve hot with ranch or blue cheese dressing and celery sticks for dipping.
Helpful Tips
Extra Crunchy Coating: For a thicker crust, double dip the chicken by coating it in flour, dipping back into the buttermilk, and coating in flour again.
Adjust the Heat: Add more hot sauce for extra spice, or mix in a little honey for sweetness.
Oven Option: For a lighter version, bake the coated chicken at 400°F (200°C) for 20-25 minutes, then toss in Buffalo sauce.
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