• Cut each chicken breast into four or five strips.
• 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 but not more than an hour or two.
• Combine the flour, chipotle, smoked paprika, and salt.
• Beat the eggs with the other half of the buttermilk mixture.
• Drain the chicken.
• Dip it in the flour mixture.
• Dip it into the egg mixture.
• Dip back into the flour mixture.
• Repeat with all of the chicken.

Deep Fryer

• Heat the deep fryer to 360F
• Fry in the deep hot oil until the outside is golden and an instant read thermometer registers 165F when poked in the center of the chicken strip.
• Don't overcrowd the fryer.
• Drain and keep warm until serving.

Skillet

• Add about 2 ½ inches of oil to a heavy skillet.
• Heat on medium heat but watch it while you are preparing the chicken - if it starts to smoke turn it down or remove it from the heat.
• Check the oil and make sure it's at 360F.
• Fry in the hot oil until the outside is golden and an instant read thermometer registers 165F when poked in the center of the chicken strip. Don't overcrowd the fryer.
• Drain and keep warm until serving.