Buffalo Chicken Strips

Total Time
1hr 30mins
Prep 45 mins
Cook 45 mins

Found this while I was on the Martha Stewart Site...Looks and tastes Amazing!

Ingredients Nutrition


  1. In a small saucepan, melt butter over medium heat.
  2. stir in ketchup and hot sauce. Remove from heat; cover and reserve sauce.
  3. In a medium bowl, whisk together flour, 1 1/2 tsp of salt and 3/4 pepper. Sprinkle 1/2 cup flour mixture evenly on a rimmed baking sheet; set aside. In a shallow bowl, whisk together eggs and 2 teaspoons water.
  4. In small batches, coat chicken in the flour mixture (shake off excess) Dip chicken in egg mixture to coat, shaking off excess. Dredge chicken in flour again. Place on floured sheet.
  5. In a large saucepan heat your oil to 350°F add chicken only when oil has reached a hot enough temperature (use a candy thermometer if you must or throw in a piece of white bread into the pan it should brown up quickly then you know your pan is hot enough).
  6. Add half the chicken; cook until golden brown, 3 to 6 minutes. Transfer to a paper-towel-lined plate. Return oil to 350°F Repeat with remaining chicken.
  7. Toss chicken with your reserved sauce (re-heat if needed) and coat strips.
  8. serves well with carrots and celery with blue cheese dip enjoy!


Most Helpful

Third time I've used this recipe now, It is easy to follow and is delicious. Although don't make my mistake and fry the chicken in olive oil if you are out of veggie oil, it doesn't taste right.

GardenVeggieGrower August 21, 2010

Delicious!!! Doubled this but followed recipe exactly! Came out great. The sauce isn't to spicy that the kids can't eat it. I did use 3 tablespoons hot sauce in a double recipe. If you want a spicer sauce(which we will do for 1/2 the strips next time) I'd definatly add at least another tablespoon hotsauce and possibly some vinegar to cancel out the sweetness of the ketchup. Awesome recipe!

Hannah_Banana_Boutique December 22, 2009

Great recipe for wing sauce! Will use this one from now on! Thanks!

Mrs. K'mish October 04, 2008

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