Honey Barbecue Strips (Print)
Golden, crunchy chicken strips soaked in buttermilk and drizzled with sweet honey barbecue. Perfect as finger food or dinner.
# Ingredients:
→ Chicken
01 -
900 g skinless, boneless chicken breast or tenders, cut into strips
02 -
1 tsp black pepper, ground
03 -
1 tsp fine salt
→ Marinade
04 -
1 tbsp hot sauce
05 -
4 cups buttermilk, split
→ Breading
06 -
1 tsp paprika
07 -
2 cups regular flour
08 -
1 tsp black pepper, ground
09 -
1 tsp garlic powder
10 -
1 tsp fine salt
→ Frying
11 -
Plenty of vegetable oil to deep fry
→ Glaze
12 -
1 tbsp apple cider vinegar (skip if you want)
13 -
1 cup BBQ sauce
14 -
60 ml honey
# Steps:
01 -
Toss chicken strips in salt and black pepper. Pour 2 cups buttermilk on top in a big bowl. Cover up and stash in the fridge for 2 hours so the chicken gets super tender.
02 -
Pour oil into a big frying pan, about 2.5 cm high. Turn on the stove and let the oil heat up to around 175–182°C.
03 -
Set your oven to 175°C and let it warm up.
04 -
Mix flour, paprika, salt, pepper, and garlic powder together in a wide bowl. In another bowl, stir hot sauce into the other 2 cups buttermilk. Blend honey, BBQ sauce, and apple cider vinegar (if using) in a separate bowl.
05 -
Grab chicken out of the marinade and shake off liquid. First, dunk in the flour mix, then dip in the buttermilk bowl, then toss back in the flour, shaking excess at each step.
06 -
Slip coated strips into hot oil, a few at a time. Flip them so both sides turn crisp and golden. Let them drain on a rack or paper towels. They'll finish off in the oven.
07 -
Dip fried strips into the honey-BBQ sauce or brush some on if you like, wiping off extra. Lay them on parchment on a baking tray.
08 -
Pop into the oven for about 20 minutes or until chicken is cooked through. Bake longer if the strips are thick.
# Notes:
01 -
Want it spicy? Squeeze in more hot sauce or even sriracha to the honey-BBQ sauce.