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For the Spicy Pepper Oil:
  • For the Spicy Pepper Oil:
  • 1/2 cup oil
  • 4 tablespoons cayenne pepper
  • 3 tablespoons brown sugar
  • 1 tablespoon chili powder
  • 2 teaspoon Spanish paprika
  • 1 teaspoon garlic powder
For the Chicken Fingers:
  • 1 large egg
  • 1/4 cup whole milk
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon cayenne pepper
  • Salt and pepper
  • 4 chicken strips (about 3 ounces each)
  • 1 cups plain breadcrumbs
  • Canola oil, for frying
  • 4 potato hot dog buns, toasted
  • 12 bread-and-butter pickles


Serves: 4 servings


Whisk together all the ingredients for the spicy pepper oil. Set aside.
In a medium-size bowl, whisk the egg with the milk and spices. Place breadcrumbs in a shallow dish.

Working one at a time, dip chicken strips into the egg mixture and then into the breadcrumbs.
Heat a couple inches of canola oil in a Dutch oven until it reaches 340°F. Carefully add the chicken strips to the hot oil and fry until golden brown, about 2-3 minutes.
Whisk up the spicy pepper oil and immediately dip the hot chicken pieces into the spicy oil. Place strips on toasted buns and top with pickles and an extra drizzle of spicy oil.


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