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Sticky sweet Honey BBQ Chicken Strips have been my secret weapon for family dinners and game day gatherings always disappearing faster than I can make them. These strips start with a simple buttermilk marinade for tenderness then get a crispy fry before being swaddled in a shiny honey barbecue glaze. The combination of juicy chicken crunchy crust and gooey sticky sauce makes every bite truly unforgettable.
I first made these for a Super Bowl party and everyone raved. Now I keep the ingredients on hand for when the craving strikes or friends drop by unexpectedly.
Ingredients
- Chicken tenders or boneless skinless chicken breasts: choose fresh for better texture and flavor
- Salt and pepper: to both season and enhance each layer of flavor
- Vegetable oil: neutral flavor good for deep frying
- Buttermilk: use full fat for richest marinade also helps keep chicken tender and juicy
- Hot sauce: optional but adds subtle heat to the marinade
- All purpose flour: forms that addictive crunchy coating
- Garlic powder: for a savory note
- Paprika: sweet or smoked both work adds color and warmth
- Barbecue sauce: choose your favorite for the glaze thick styles work well
- Honey: gives stickiness and balances the sauce
- Apple cider vinegar: optional adds tang to cut through the sweetness
When picking chicken look for plump firm pieces without blemishes. For barbecue sauce look for a brand with real ingredients and not too much corn syrup if you can.
Step-by-Step Instructions
- Marinate the Chicken:
- Pat the chicken strips dry then season with salt and pepper. Toss with buttermilk in a bowl making sure every piece is coated. Cover and refrigerate for at least two hours. Marinating longer makes the chicken even juicier and more flavorful.
- Heat the Oil:
- Pour one inch of vegetable oil into a wide deep pan. Heat the oil until a thermometer reads between three hundred fifty and three hundred sixty degrees Fahrenheit. This is key for crispy strips. If you do not have a thermometer drop in a bit of flour and it should sizzle immediately.
- Prepare the Coatings:
- In one shallow bowl stir together flour salt pepper garlic powder and paprika. In another bowl mix the remaining buttermilk with hot sauce for an extra tenderizing dip.
- Make the Sauce Glaze:
- In a separate bowl stir together barbecue sauce honey and a splash of apple cider vinegar if using. The vinegar is optional but gives the sauce a nice edge.
- Dredge the Chicken:
- Take each chicken strip from the marinade and let extra buttermilk drip off. Coat it in the seasoned flour mixture then dip in the buttermilk and hot sauce mixture then coat once more in the flour mixture. Shake off any excess flour for even frying.
- Fry the Chicken Strips:
- Carefully lower each coated strip into the hot oil. Do not overcrowd the pan. Fry for several minutes on each side until golden brown. Rotate to ensure even color. Transfer to a wire rack or plate lined with paper towels as you go.
- Glaze and Bake:
- When all strips are fried dip each one in the honey barbecue glaze or use a brush to coat them. Lay the strips on a parchment lined baking sheet spacing them out. Bake at three hundred fifty degrees Fahrenheit for about twenty minutes or until the chicken is cooked through and the glaze is set.
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The honey in the glaze is my favorite ingredient because it brings everything together and gives that telltale glossy finish. My family always fights over the crispiest pieces and when my kids were little they called them sticky chicken fingers and would giggle as they licked their fingers clean.
Storage tips
Let the chicken strips cool completely before storing. Place them in an airtight container with parchment sheets between layers so the coating stays crisp. They will stay good in the fridge for up to three days. To reheat stick them in a hot oven or toaster oven instead of the microwave so the outside does not get soggy.
Ingredient substitutions
No buttermilk No problem. Use regular milk soured with a little lemon juice or vinegar. Out of barbecue sauce Make your own quick sauce with tomato paste a splash of Worcestershire and some brown sugar. Chicken thighs can also be used for extra juiciness just cut them into strips before marinating.
Serving suggestions
These strips shine on their own but are even better with classic sides like coleslaw potato wedges or corn on the cob. Slice them up and pile on top of salads for a crunchy protein boost. Leftovers make super tasty wraps with lettuce and a drizzle more sauce.
Cultural and historical context
Honey BBQ flavors are a cross between Southern barbecue tradition and American love of sweet sticky sauces. Fried chicken strips are a beloved classic for kids birthday parties restaurant baskets and family feasts across the US. The technique of marinating in dairy for tender meat goes way back in rural Southern USA kitchens.
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Recipe FAQs
- → Can I use chicken breasts instead of tenders?
Yes, slice boneless chicken breasts into even strips for a similar result. This allows for consistent cooking and tender bites.
- → How do I make the glaze spicier?
Add a splash of hot sauce or sriracha to the honey and barbecue mixture for extra kick without overpowering the sweetness.
- → Can these strips be baked instead of fried?
While frying delivers maximum crispiness, you can bake the coated strips on a rack at 425°F until golden and cooked through.
- → What is the benefit of marinating in buttermilk?
Buttermilk tenderizes the chicken, keeps it juicy after cooking, and helps the coating stick for an extra crunchy result.
- → How do I store leftovers?
Store cooled chicken strips in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for best texture.