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Sticky sweet Honey BBQ Chicken Strips are the recipe I reach for when we want a crowd-pleaser that feels like a true treat. Marinated in tangy buttermilk and fried until crispy before getting coated in rich honey barbecue sauce each strip is a perfect balance of savory and sweet. These are a guaranteed hit for dinner or that next big game day spread.
I first prepared these chicken strips for a birthday party and they vanished before the cake was even sliced. The extra step of finishing them in the oven really ensures every piece is cooked to perfection.
Ingredients
- Chicken tenders or boneless skinless chicken breasts sliced into strips: This is the heart of the recipe and using fresh quality chicken makes all the difference
- Salt and pepper for seasoning: Be sure to use kosher salt if you have it for more control and fresh cracked pepper for flavor
- Vegetable oil for frying: Choose a neutral high heat oil like canola or peanut and make sure it is fresh for best results
- Buttermilk for marinating and dredging: Adds tenderness and tang Marinate as long as possible for juiciness
- Hot sauce in the buttermilk: The little kick elevates the buttermilk flavor
- Flour for breading: Go for all purpose and sift if you want extra crispiness
- Garlic powder and paprika in the coating: Brings subtle savory zest and color
- Barbecue sauce for the glaze: Pick your favorite sweeter brand or even make your own for a special touch
- Honey blended with the sauce: This ingredient brings sticky shine and balance
- Apple cider vinegar optional: Adds a subtle tang that makes the sauce pop look for unfiltered if possible
Step-by-Step Instructions
- Marinate the Chicken:
- Nestle the chicken strips in a bowl and season them well with salt and pepper. Pour over two cups of buttermilk. Stir so all the pieces are coated completely. Let them soak for at least two hours or overnight in the fridge for even more flavor and tenderness.
- Prepare the Oil:
- Pour about one inch of vegetable oil into a large frying pan. Begin heating the oil to between three hundred fifty and three hundred sixty degrees Fahrenheit. Use a thermometer for accuracy to help avoid greasy results.
- Set Up the Dredging Station:
- In one shallow bowl mix flour with salt pepper garlic powder and paprika blending evenly. In a second bowl combine the remaining buttermilk with the hot sauce. In a third bowl mix barbecue sauce honey and apple cider vinegar if using for the glaze.
- Dredge the Chicken:
- Lift each marinated strip from the buttermilk letting excess drip off. Coat in the flour mixture patting gently so it sticks. Dip into the buttermilk and hot sauce mix then back again into the flour. Tap away extra flour but ensure a thick even layer.
- Fry the Strips:
- Carefully lower the breaded strips into hot oil. Do not overcrowd. Let them sizzle turning after a few minutes when the crust is golden brown on the first side. Flip and cook until the other side is equally browned. Remove and drain the strips on paper towels or a rack.
- Glaze and Bake:
- Preheat your oven to three hundred fifty degrees Fahrenheit. Either dip each fried strip into the honey barbecue glaze or brush it generously over each. Let any extra drip off. Arrange the strips on a parchment lined baking sheet so they do not touch.
- Finish in the Oven:
- Bake the strips for about twenty minutes or until fully cooked through and sizzling. Check the thickest piece to make sure there is no pink. Larger strips may need a few extra minutes.
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Barbecue sauce is my favorite ingredient here because it can completely change the mood of the meal. I have memories of making batch after batch with my best friend on late summer evenings experimenting with every sauce in the fridge until we found our perfect mix.
Storage Tips
Store leftovers in an airtight container in the fridge for up to three days. For best results reheat in a toaster oven or on a baking sheet in a hot oven to restore the crisp coating. The glaze keeps the strips moist but the oven keeps them from becoming soggy.
Ingredient Substitutions
If you are out of buttermilk mix whole milk with a splash of vinegar or lemon juice and let it sit a few minutes. Boneless thighs can easily be swapped for chicken breasts for a richer bite. Gluten free flour works for the breading if you need an allergy friendly option. You can use maple syrup in place of honey for a different kind of sweetness.
Serving Suggestions
Serve these strips with classic dipping sauces like ranch or blue cheese or pile them atop a crisp salad for a satisfying meal. Sometimes we wrap them in tortillas with slaw and extra sauce for easy hand held sandwiches. They pair wonderfully with cool coleslaw or fresh veggies on the side.
Cultural or Historical Context
Honey barbecue flavors are a staple at American cookouts and family gatherings. These strips blend the classic southern technique of buttermilk marinating and frying with the all American love for sticky sweet barbecue. The hybrid style is perfect for anyone craving comfort food that feels both nostalgic and just a bit special.
Recipe FAQs
- → What cut of chicken works best?
Chicken tenders or boneless skinless chicken breasts cut into strips work best for even cooking and tenderness.
- → Why marinate in buttermilk?
Buttermilk tenderizes the chicken and infuses it with flavor, resulting in juicier, more flavorful strips.
- → Can I bake instead of fry the chicken?
While frying adds crispiness, you can bake the coated strips at 400°F on a rack, though the texture will be less crunchy.
- → How spicy are these chicken strips?
They have mild heat from hot sauce. For extra spice, add more hot sauce or a dash of sriracha to the glaze.
- → What type of barbecue sauce works best?
Use your favorite variety—smoky, sweet, or spicy barbecue sauce all work well in the honey glaze.
- → Can these be made ahead?
The chicken strips can be fried ahead and reheated in the oven after glazing just before serving.