Irresistible Honey BBQ Chicken Strips

Sweet and sticky Honey BBQ Chicken Strips are my go-to when we want something fun that everyone gets excited for. You soak them in tangy buttermilk, fry until super crunchy, then dunk in thick honey BBQ sauce so each bite is sweet and salty at once. Honestly, these go over big for dinner or when you want the perfect game day snack platter.

I actually whipped these up for a party once and everyone grabbed seconds before dessert hit the table. That little final step in the oven? It really makes sure every piece is cooked just right.

Irresistible Ingredients

• Barbecue sauce for glazing: Go with a sweeter store-bought sauce or stir up your own for a homemade vibe
• Salt and pepper for seasoning: Use coarse salt for more control and crack some fresh pepper for that tasty kick
• Flour to bread the strips: Standard all-purpose is great and sifting it can add extra fluffiness
• Chicken tenders or sliced boneless skinless breasts: Good fresh chicken is what makes these super tasty
• Honey mixed into the sauce: It gives everything that glossy, sticky finish and some sweetness
• Apple cider vinegar (optional): Adds a quick tang, especially unfiltered for extra flavor
• Paprika and garlic powder in the breading: These add spice, boost color, and keep it zesty
• Buttermilk for both marinade and coating: Soaks in flavor and makes the chicken juicy—let it sit a while if you can
• Hot sauce stirred into buttermilk: Adds a gentle spice that really takes it up a notch
• Oil for frying: Grab a fresh, neutral one like canola or peanut for those golden fries

Easy-To-Follow Steps

Finish in the Oven:

Pop the strips onto a baking tray with parchment so they stay apart. Slide them into a hot oven at three hundred fifty and bake around twenty minutes or until everything is bubbling and fully cooked. Bigger pieces might need an extra minute or two—just check the thickest one to make sure it’s not pink.

Glaze and Bake:

Set your oven to three hundred fifty. Dip every fried chicken strip in the BBQ honey sauce or paint it on with a brush—let any extra glaze drip off. Lay them out so nothing overlaps.

Fry the Strips:

Drop breaded strips carefully into the hot oil so you don’t crowd the pan. Sizzle them on one side until a gorgeous crust forms, flip, and finish the other side. Set the cooked ones on a wire rack or paper towels so all the extra oil drips away.

Dredge the Chicken:

Lift each piece from its marinade and shake off the buttermilk. Roll it in the seasoned flour, pressing gently. Give it a dunk back into the spicy buttermilk, then another coat of flour—tap off any extra but don't skimp. You want a thick layer for crunch.

Set Up the Dredging Station:

Mix flour, garlic powder, paprika, salt, and pepper in one bowl until combined. In another bowl, put the leftover buttermilk and squirt in hot sauce. For the glaze, mix honey, barbecue sauce, and a splash of vinegar if you're feeling fancy.

Prepare the Oil:

Pour enough oil into a wide frying pan so it’s about an inch deep. Get it hot (aim for around three-fifty to three-sixty degrees) and use a thermometer if you have one so things don’t get soggy.

Marinate the Chicken:

Throw chicken strips in a bowl and sprinkle with plenty of salt and pepper. Pour on the buttermilk and toss everything so every piece is coated. Cover it and stick in the fridge to soak at least two hours or overnight for the best flavor and super tender bites.

Highlight

The BBQ sauce here is honestly what makes this so fun because you can swap it up to change the whole mood. I’ll never forget making batch after batch one summer night with my bestie, mixing and tasting until we nailed the one we loved most.

Keep It Fresh Later

Stash extra strips in a tight-lid container in the fridge for up to three days. For crispy bites again, reheat in a super-hot oven or toaster oven—skip the microwave if you want to keep the breading crunchy. The glaze keeps them nice and moist but the oven brings back that crunch.

Swaps and Tweaks

No buttermilk? Stir some lemon juice or vinegar into milk and wait a bit—it does the trick. Swapping in boneless chicken thighs gives you an even richer flavor. If you’re gluten-sensitive, use any gluten-free flour you like for coating. For a twist, swap out the honey with maple syrup for a different sweetness.

Ways to Serve

Dip these in ranch or blue cheese, or toss some on top of a crunchy salad for a full meal. They’re awesome stuffed into tortillas with slaw and extra BBQ sauce if you want a hand-held lunch. Crisp veggies or cool slaw make great sides too.

Tradition and Roots

These sweet-and-sticky BBQ flavors remind me of family get-togethers and classic summer picnics across America. You get the southern-style buttermilk soak plus old-school BBQ goodness in every bite, which makes it homey and just a little bit fancy too.

Recipe FAQs

→ Which part of the chicken should I use?

Cut up chicken breasts into strips or grab chicken tenders so everything cooks evenly and stays soft.

→ How does buttermilk help?

Buttermilk makes the chicken really tender and gives every bite more flavor. You'll taste the difference.

→ Is it possible to skip frying and just bake the chicken?

You can go for baking at 400°F on a rack. They'll cook through but won't get quite as crispy as frying gives.

→ Are these strips super spicy?

Nope, they're just a little spicy from the hot sauce. If you like it hotter, mix in more hot sauce or even try sriracha in your glaze.

→ What's the best kind of barbecue sauce for this?

Whatever you love! Whether it's tangy, sweet, smoky, or spicy barbecue sauce, it'll work great with the honey.

→ Can you make them before you need them?

Yep! Fry them ahead of time, then just pop 'em back in the oven after you glaze so they're hot and tasty to serve.