Jack Daniels Buffalo Chicken Strips


  • 1 egg
  • 1 quart buttermilk
  • 2 lbs boneless, skinless chicken strips
  • 3 cups flour (or as needed)
  • 3 cups bread crumbs (or as needed)
  • 1 bottle Crystal Hot Sauce
  • 1 stick butter, melted
  • Bread crumbs
  • 1 shot Jack Daniels
  • Vegetable or peanut oil for frying


In a bowl, beat egg with buttermilk and marinate boneless, skinless chicken strips in marinade over night. Mix equal parts flour (not self rising) and bread crumbs. Roll marinated chicken strips in flour bread crumbs mix and lay flat on a cookie sheet. Refrigerate for at least 2 hours and then re-bread in same mixture until coating is solid. Keep refrigerated until ready to fry. In a separate bowl, mix a bottle of hot sauce and a stick of melted salted butter (must be butter not margarine) in a large bowl; beat with a whisk. Add 1 shot of Jack Daniels and beat into hot sauce butter mix. Take a shot for yourself! Deep fry chicken in vegetable or peanut oil. Once crispy fried, roll around in the prepared Jack Daniels buffalo sauce and serve with chunky blue cheese dressing and celery.

Related Recipes