Honey BBQ Chicken Strips

Sticky sweet Honey BBQ Chicken Strips are perfect for dinner or game day! Marinated in buttermilk and perfectly seasoned, these strips are hard to resist!

Author: Trish - Mom On Timeout
Recipe type: Dinner, Appetizer
Serves: 8 servings

The chicken strips are double-dipped (flour, buttermilk, flour) for an extra thick and crispy coating. This is totally necessary because the honey-bbq glaze is wet and the coating needs to be able to withstand all that ooey-gooey goodness. Note: if you want to spice these up a bit, add some hot sauce or sriracha to the honey-bbq glaze.

  • 2 lbs chicken tenders or boneless skinless chicken breasts, cut into strips
  • 1 tsp salt
  • 1 tsp pepper
  • vegetable oil for frying
  • 4 cups buttermilk, divided
  • 1 tbsp hot sauce
  • 2 cups flour
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 1 cup barbecue sauce
  • ¼ cup honey
  • 1 tbsp apple cider vinegar (optional)

After frying, and this part is quick because we are not cooking the chicken though all the way, I let my chicken strips drain on a rack. You can also use paper towels. Finally it’s time to brush on the honey barbecue glaze and pop them into the oven.

  • Season chicken strips with salt and pepper and marinate in 2 cups buttermilk for at least 2 hours.
  • Bring oil to 350-360F in a large frying pan, about 1 inch deep.
  • Preheat oven to 350F.
  • Combine flour, salt, pepper, garlic powder and paprika in a shallow bowl and stir to combine.
  • In a separate bowl, combine 2 cups of buttermilk and hot sauce, set aside.
  • Combine barbecue sauce, honey, and apple cider vinegar in a shallow bowl, set aside.
  • Remove the chicken strips from the buttermilk and shake off the excess.
  • Dip the chicken strip in flour mixture, then in the buttermilk and hot sauce mixture, and then back in the flour mixture Shake off excess flour.
  • Gently place in the hot oil and fry, turning over when golden brown. Drain on paper towels or on a rack.
  • Repeat until all chicken has been fried. The chicken doesn't need to be cooked through because we'll be finishing it off in the oven.
  • Gently dip the strips in the barbecue sauce and honey mixture or use brush the mixture onto the strips. Shake off excess.
  • Place chicken strips on a parchment line baking sheet and bake for 20 minutes or until cooked through. Baking time will depend on the size of your chicken strips.
  • Note: if you want to spice these up a bit, add some hot sauce or sriracha to the honey-bbq glaze.