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These crunchy Honey BBQ Oven Chicken Strips are my top pick for weekends when I get home tired from work and just need something that'll make everyone smile. The mix of a crispy cornflake crust and sweet BBQ glaze means you won't have any leftovers.
The first time I made these Honey BBQ Chicken Strips, it was movie night with a bunch of friends. Now my sister always asks for them—everyone loves how tasty and no-fuss they are.
Easy Ingredients
- Chicken breast: grab firm, fresh pieces for super juicy strips
- Cornflakes: the secret for extra crunch—the fresher, the crispier
- Flour: sifts on for a smooth coating, helps the crust stick
- Eggs: holds flour and crust together—go for free-range if you can
- Milk: makes the eggs blend better, so the crust clings well
- Salt: sharpens the flavor, just use regular fine stuff
- Black pepper: a little kick—freshly ground brings real taste
- Paprika: mild smoky touch, sweet paprika gives a great color
- Garlic powder: gives bold flavor, make sure it's not clumpy
- Honey: for that sticky-sweet magic, local runny honey is best
- BBQ sauce: brings the smoky flavor, thicker sauce works best
- Ketchup: balances the sauce and gives a tomato pop, thick ketchup is best
Step-by-step Guide
- Finishing touch:
- Let the strips cool a bit. Scoop into a bowl, pour the warm honey BBQ sauce over, mix so every bit gets coated. Dig in right away.
- Sauce time:
- Heat up BBQ sauce, honey, and ketchup in a small pot over medium. Let it bubble gently, stirring often, till you get a thick, shiny glaze.
- Bake 'em:
- Arrange the breaded strips with space on your tray. Bake for 10 minutes, flip, and bake 10 more until they're golden and crisp.
- Crust process:
- Crumble cornflakes in a bag to chunky crumbs. Stir in salt, pepper, garlic powder, and paprika. This spreads the flavor everywhere.
- Ready your oven:
- Set your oven to 200°C, line a tray with baking paper so nothing sticks.
- Egg dip:
- Whisk milk and eggs in a bowl until totally mixed. You want it super smooth for better sticking power.
- Coat the chicken:
- Slice chicken into strips. Toss in flour in a bowl so every piece is covered.
- Bread 'em:
- Dip floured pieces in the egg mix, let extra drip off, then coat in cornflake mix. Press gently for max crunch.
Highlight
Local honey's my go-to. It gives the glaze a light, floral kick. The first batch I made was with my nieces. They even jumped in to help coat more strips. We had so much fun together.
How to keep them fresh
Store the Honey BBQ Chicken Strips in an airtight container in the fridge for up to two days. For best crunch, reheat in the oven—not the microwave, or you'll lose the crisp.
Ingredient swaps
No chicken breast? Use boneless thighs. Want gluten-free? Just switch to gluten-free flour and cornflakes. No eggs? Try a splash of milk or buttermilk. For the glaze, swap honey with agave syrup if you like.
Ways to serve
Serve the strips with crispy fries or a fresh slaw. They also pair great with leafy salad. Try them cut smaller for party snacks with toothpicks. Kids love them in a wrap or as finger food to go.
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The story behind it
This dish was sparked by classic chicken tenders from the US—you find them everywhere there. I picked up the cornflake crust hack at a family party years ago and have stuck with it ever since.
Recipe FAQs
- → How do you keep the chicken strips nice and juicy?
Just don't overbake them and slap on the sauce right before serving so they stay moist.
- → Can I swap the cornflakes for breadcrumbs?
Breadcrumbs work too, but you won't get that same crunch as cornflakes give.
- → What can I do if I want it spicier?
Drop in a dash of chili powder or splash in some hot sauce to the honey-BBQ mix.
- → Is this chicken good for prepping ahead?
You sure can. Bread the strips and keep them uncooked in the fridge until you're ready to bake.
- → How long does it last?
They'll stay good for about 2 days in the fridge, but they're tastiest freshly made.