Instructions
HOW TO MAKE HONEY BBQ CHICKEN STRIPS, IF YOU LIKED IT SAY HELLO
- 2 lbs chicken tenders or boneless skinless chicken breasts cut into strips
- 1 tsp salt
- 1 tsp pepper
- vegetable oil for frying
- 4 cups buttermilk divided
- 1 tbsp hot sauce
- 2 cups flour
- 1 tsp salt
- 1 tsp pepper
- 1 tsp garlic powder
- 1 tsp paprika
- 1 cup barbecue sauce
- 1/4 cup honey
- 1 tbsp apple cider vinegar optional
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Season chicken strips with salt and pepper and marinate in 2 cups buttermilk for at least 2 hours.
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Bring oil to 350-360F in a large frying pan, about 1 inch deep.
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Preheat oven to 350F.
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Combine flour, salt, pepper, garlic powder and paprika in a shallow bowl and stir to combine.
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In a separate bowl, combine 2 cups of buttermilk and hot sauce, set aside.
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Combine barbecue sauce, honey, and apple cider vinegar in a shallow bowl, set aside.
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Remove the chicken strips from the buttermilk and shake off the excess.
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Dip the chicken strip in flour mixture, then in the buttermilk and hot sauce mixture, and then back in the flour mixture Shake off excess flour.
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Gently place in the hot oil and fry, turning over when golden brown. Drain on paper towels or on a rack.
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Repeat until all chicken has been fried. The chicken doesn’t need to be cooked through because we’ll be finishing it off in the oven.
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Gently dip the strips in the barbecue sauce and honey mixture or use brush the mixture onto the strips. Shake off excess.
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Place chicken strips on a parchment line baking sheet and bake for 20 minutes or until cooked through. Baking time will depend on the size of your chicken strips.
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Note: if you want to spice these up a bit, add some hot sauce or sriracha to the honey-bbq glaze.
Ingredients
- 2 lbs chicken tenders or boneless skinless chicken breasts cut into strips
- 1 tsp salt
- 1 tsp pepper
- vegetable oil for frying
- 4 cups buttermilk divided
- 1 tbsp hot sauce
- 2 cups flour
- 1 tsp salt
- 1 tsp pepper
- 1 tsp garlic powder
- 1 tsp paprika
- 1 cup barbecue sauce
- 1/4 cup honey
- 1 tbsp apple cider vinegar optional
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