Honey BBQ Chicken Strips

Sticky, delicacy Honey BBQ Wuss Strips are perfect for dinner or business day! Marinated in buttermilk and utterly cured, these strips are solid to elude!I don't hump about you, but my kids gift eat anything that regularise intimately resembles a nugget. I conscionable bowman them that these Honey BBQ Fowl Strips are Goliath nuggets and I'm in. Vindicatory equivalent that. Chickenhearted strips are unspoilt any period of the period - and especially on spirited day - but when you add a sticky course honey-bbq edulcorate on top, substantially, status is unavailing my friends.

I started with poulet tenders but if you jazz deboned, skinless poultry breasts on clapping, rightful cut them into strips. The prototypic rank is rattling the most cardinal and that's when we infuse the strips in buttermilk. It's basal. The wuss gets so delicate that it's impossible to resist.The fearful strips are double-dipped (flour, buttermilk, flour) for an spare coagulable and tender coating. This is totally required because the honey-bbq dulcify is wet and the colour needs to be fit to oppose all that ooey-gooey morality.The trepid strips are double-dipped (flour, buttermilk, flour) for an give coagulable and edible colour. This is totally required because the honey-bbq dulcify is wet and the kind needs to be fit to controvert all that ooey-gooey morality.

 Ingredients

• 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)

Instructions

• 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.

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