Honey BBQ Chicken Strips (Print-Friendly Version)
Crispy, honey-glazed chicken strips marinated in buttermilk, ideal for dinner or appetizers.
# What You’ll Need to Make This:
→ Chicken
01 -
900 g chicken tenders or boneless, skinless chicken breasts, sliced into strips
02 -
1 tsp fine salt
03 -
1 tsp ground black pepper
→ Marinade
04 -
4 cups buttermilk, divided
05 -
1 tbsp hot sauce
→ Breading
06 -
2 cups plain flour
07 -
1 tsp fine salt
08 -
1 tsp ground black pepper
09 -
1 tsp garlic powder
10 -
1 tsp paprika
→ Frying
11 -
Vegetable oil for deep frying
→ Glaze
12 -
1 cup barbecue sauce
13 -
60 ml honey
14 -
1 tbsp apple cider vinegar (optional)
# How to Prepare:
01 -
Season chicken strips with salt and pepper. Place in a large bowl and pour over 2 cups of buttermilk. Cover and refrigerate for at least 2 hours to tenderise.
02 -
Pour vegetable oil into a large frying pan to a depth of about 2.5 cm. Heat oil to 175–182°C.
03 -
Set oven to 175°C.
04 -
In one shallow bowl, combine flour, salt, pepper, garlic powder, and paprika. In a second bowl, mix remaining 2 cups buttermilk with hot sauce. In a third bowl, mix barbecue sauce, honey, and apple cider vinegar if using.
05 -
Remove chicken from marinade and shake off excess. Dredge strips in seasoned flour, then dip in buttermilk mixture, and repeat coating with flour, shaking off excess with each step.
06 -
Carefully place coated strips into hot oil, frying in batches. Turn as needed until golden brown and crisp. Drain on paper towels or a rack. Chicken will finish cooking in oven.
07 -
Dip fried strips in prepared honey-barbecue glaze or brush glaze onto each piece, removing excess. Arrange on a parchment-lined baking tray.
08 -
Bake for 20 minutes or until chicken is cooked through. Adjust baking time based on thickness of strips.
# Extra Tips:
01 -
For extra heat, add additional hot sauce or sriracha to the honey-barbecue glaze.