4 chicken breasts, cut into 1 inch strips

Oil for deep frying (I prefer peanut oil)

2 cups flour

2 TBLS garlic powder

1 tsp baking soda

4 tsp salt

5 tsp black pepper

3/4 to 1 cup buttermilk

1:
Mix all the dry ingredients together with a whisk to get them well incorporated.

2:
Take ¾ cup of the dry mix and combine with the buttermilk in a large bowl, whisking to make a wet batter. Place all the raw chicken strips into the wet batter and make sure the batter is coating all sides of the strips. Cover and place in refrigerator to marinate for at least 2 hours or up to overnight. Cover the dry mixture and set aside.

3:
When you’re ready to fry the chicken, heat your oil in a large dutch oven or frying station with at least 2-3 inches of oil. Heat oil to 350 degrees.

4:
While the oil is heating up, set up your dredge station. Put the dry mix in a shallow baking pan and place right next to the frying pot. Next to the dry mix, place your chicken in the wet mix. Dredge the wet mix covered chicken strips in batches and once fully covered, let them sit in the dry mix until you’re ready to fry.

5:
When ready, shake off excess flour and gently “lay” strips into the pot 1 at a time, avoiding crowding the pot too much. Fry until golden brown, about 10 minutes and serve with Hoff’s Hot Honey Mustard (recipe below).

¼ cup honey

¼ cup mayonnaise

¼ cup dijon mustard

2 TBLS Hoff’s Wake Up Call hot sauce

1:
Whisk all ingredients together and dip Hoff’s buttermilk chicken in it!