My kids love this dish, so we have it often. I make it in a big batch, because the leftovers freeze perfectly--simply reheat in the oven as with any "store bought" chicken products.
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.
These cook quickly, don't overcook them or they will be tough and stringy.
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Serving Size: 1 Serving (436g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 542 | ||
Calories from Fat: 42 (8%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.7g | 6 % | |
Saturated Fat 1.1g | 5 % | |
Monounsaturated Fat 1.3g | ||
Polyunsanturated Fat 1.1g | ||
Cholesterol 137.7mg | 42 % | |
Sodium 907.3mg | 31 % | |
Potassium 909.1mg | 24 % | |
Total Carbohydrate 49.5g | 15 % | |
Dietary Fiber 2.2g | 9 % | |
Sugars, other 47.3g | ||
Protein 71.2g | 102 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 542
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