Honey Barbecue Chicken Strips
photo by Troop Angel
- Ready In:
- 2 lbs boneless skinless chicken, cut into strips
- 2 3⁄4 cups flour
- 1 teaspoon salt or 1 teaspoon seasoning salt
- black pepper
- 1 cup buttermilk
- vegetable oil (for deep frying)
HONEY BBQ SAUCE
- 1 cup hickory flavored barbecue sauce (Heinz is good)
- 1⁄4 cup water
- 2 tablespoons honey
- 1 tablespoon ketchup
- 1⁄2 teaspoon liquid smoke
- For chicken strips: Mix flour, salt and pepper in a bowl; set aside.
- Place buttermilk in a separate bowl.
- Heat the oil for frying.
- Dip chicken strips in flour, then in buttermilk, and then again in flour.
- Place in hot oil (the temperature should read 375 degrees).
- Never crowd the chicken strips in the oil, fry only a few at a time until lightly golden brown Remove strips from oil; drain on paper towel.
- To make sauce: place all sauce ingredients in a small saucepan, mix thoroughly, and simmer on low heat for about 20 minutes; cool slightly.
- Dip one chicken strip in sauce at a time; place on baking sheet that has been sprayed with non-stick spray.
- Place the chicken strips on a 350 degree oven.
- Bake for 20 minutes.
- Serve with french fries.
Questions & Replies
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These were really delicious.Next time I will read some reviews and try getting tips from there. The chicken strips were not crunchy after baking them with the sauce.Maybe I put too much sauce or I should have reduced the baking time I don't know....Will definitely keep this recipe as I liked the flavor so much really tasty and well worth to try for anyone thinking about it.Thanks.
These were a huge hit with the kids! Like other posters, I had no buttermilk so substituted regular milk with a splash of vinegar. Also, I brushed the strips with sauce rather than dipping, they were wonderfully crunchy/sticky and the contrast in texture was perfect. I made half with barbecue sauce as directed and half with buffalo sauce, and pleased everyone in the house. I added 2 chopped chipotle peppers in adobo sauce to the barbecue sauce--my family loves chipotle--and it couldn't have been better. Great recipe!