Buffalo Chicken Strips - Kraft Recipes Top
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Buffalo Chicken Strips

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  • Heat oil in a deep fryer to 375 degrees. You want just enough oil to cover the strips entirely -- an inch or so deep at least. Combine the butter, hot sauce, ground pepper, and garlic powder in a small saucepan over low heat. Heat until the butter is melted and the ingredients are well blended.
  • Combine the flour, paprika, cayenne pepper, and salt in a small bowl. If the chicken strips are frozen, be sure to defrost and dry them. Put the strips into a large bowl and sprinkle the flour mixture over them, coating each strip evenly. Put the strips in the refrigerator for 60 to 90 minutes. (This will help the breading to stick to the strips when fried.)
  • Put all the wings into the hot oil and fry them for 10 to 15 minutes or until some parts of the strips begin to turn dark brown. Remove the strips from the oil to a paper towel to drain. But don't let them sit too long, because you want to serve the strips hot.
  • Quickly put the strips into a large bowl. Add the hot sauce and stir, coating all the strips evenly. You could also use a large plastic container with a lid for this. Put all the strips inside the container, add the sauce, put on the lid, and then shake. Serve with Bleu cheese dressing and celery sticks on the side.

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