Honey BBQ Chicken Strips Recipe

I made a fresh batch of these Honey BBQ Chicken Strips for a weekend game day, and they disappeared off the serving tray before I could even grab seconds! The secret to their incredible taste lies in a double-dip buttermilk breading that fries up ultra-crispy before getting baked in a sweet and tangy glaze.

Every bite delivers that irresistible contrast between a crunchy, savory coating and a juicy, tender chicken center sticky with honey bbq goodness. Making these at home gave me all the restaurant-quality flavor with half the hassle, and I am confident they will quickly become a top request in your household too!

Ingredients

Choosing the right ingredients ensures your chicken strips stay tender on the inside while holding onto that ultimate crispy breading.

For the Chicken and Marinade:

• Chicken tenders or boneless skinless chicken breasts (2 lbs) – Cut into uniform strips so they fry and bake evenly; using chicken tenders yields exceptionally juicy results.
• Salt (1 tsp) – Seasons the raw chicken strips deeply before they go into the marinade.
• Black pepper (1 tsp) – Adds a mild background warmth to the raw chicken strips.
• Buttermilk (2 cups) – tenderizes the chicken fibers through gentle acidity; do not use regular milk, as buttermilk keeps the meat incredibly juicy.
• Vegetable oil (for frying) – Ideal for deep frying due to its high smoke point and neutral flavor profile.

For the Breading Station:

• All-purpose flour (2 cups) – Creates the sturdy structure for the crunchy outer breading layer.
• Salt (1 tsp) – Seasons the flour coating so every layer of breading is full of flavor.
• Black pepper (1 tsp) – Adds a classic woody spice to the flour mixture.
• Garlic powder (1 tsp) – Infuses a savory, aromatic kick directly into the crispy crust.
• Paprika (1 tsp) – Provides a warm reddish color and subtle smoky sweetness to the breading.
• Buttermilk (2 cups) – Used for the liquid dip layer to help the flour adhere in thick, crunchy crunches.
• Hot sauce (1 tbsp) – Mixed into the wet dipping buttermilk for a subtle depth of background warmth without making it overly spicy.

For the Honey BBQ Glaze:

• Barbecue sauce (1 cup) – Serves as the rich, smoky base of your glaze; choose your favorite original or hickory-smoked brand.
• Honey (1/4 cup) – Delivers a rich natural sweetness that caramelizes beautifully when baked in the oven.
• Apple cider vinegar (1 tbsp, optional) – Cuts through the sweet honey with a bright tangy pop that balances the sauce.

Note: Serves 6 to 8 generous portions (about 6 to 8 full servings).

Variations

You can effortlessly customize the sweet, heat, and dietary elements of these chicken tenders to fit your preferences.

• Spicy Honey BBQ Twist: Stir 1 to 2 tablespoons of hot sauce, sriracha, or cayenne pepper directly into the honey-barbecue glaze for a sweet and spicy kick.
• Gluten-Free Alternative: Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend and ensure your barbecue sauce is certified gluten-free.
• Air Fryer Method: Skip deep frying by spraying the double-dredged chicken strips with cooking oil and air frying at 390°F for 12 minutes before coating in glaze and baking.
• Dairy-Free Option: Make homemade dairy-free buttermilk by combining 4 cups of unsweetened almond milk with 4 tablespoons of lemon juice or white vinegar.

Cooking Time

Here is a complete breakdown of the time needed to marinate, fry, and bake these delicious chicken strips.

• Prep Time: 2 hours 15 minutes (includes 2 hours marinating time)
• Cooking Time: 25 minutes (frying and baking)
• Total Time: 2 hours 40 minutes

Equipment You Need

Having these essential kitchen items ready will keep your frying and glazing process clean and organized.

• Large deep frying pan or Dutch oven – Used to heat the oil to a steady temperature for crisping up the chicken breading.
• Baking sheet and parchment paper – Used to line and bake the glazed chicken strips so the honey sauce caramelizes cleanly.
• Three shallow bowls – Used to set up an efficient assembly line for the flour, wet dip, and honey barbecue glaze.
• Tongs and wire cooling rack – Used for dipping chicken without messy fingers and draining excess oil after frying.

How to Make Honey BBQ Chicken Strips Recipe?

Following these step-by-step instructions ensures your chicken strips turn out perfectly crunchy, juicy, and beautifully glazed.

Marinate and Prep the Breading Station

Setting up your dredging station properly creates that coveted thick, crunchy restaurant-style crust. Season your chicken strips with 1 teaspoon of salt and 1 teaspoon of pepper, then submerge them in 2 cups of buttermilk in a bowl to marinate for at least 2 hours in the refrigerator. When ready, preheat your oven to 350°F and heat 1 inch of vegetable oil in a large frying pan to 350-360°F. Set up three shallow bowls: one with flour, salt, pepper, garlic powder, and paprika mixed together; the second with the remaining 2 cups of buttermilk and hot sauce; and the third with the barbecue sauce, honey, and apple cider vinegar whisked smooth.

Dredge and Fry Until Golden

Frying sets the crispy outer coating before the chicken finishes cooking through in the oven. Take a chicken strip from the marinade, shake off any excess liquid, and coat it thoroughly in the flour mixture. Next, dip it into the buttermilk-hot sauce mixture, then press it back into the flour mixture a second time to create extra craggy layers, shaking off any excess loose flour. Gently place the coated strips into the hot oil and fry until golden brown on both sides, then transfer them to a paper towel-lined plate or wire rack to drain.

Glaze and Bake to Perfection

Baking bakes the sweet honey glaze directly into the crispy breading so every bite is sticky and rich. Gently dip each fried chicken strip into the honey-barbecue sauce mixture to coat thoroughly, or use a pastry brush to apply a thick layer over all sides. Arrange the glazed strips in a single layer on a parchment-lined baking sheet and bake at 350°F for 20 minutes, or until the chicken is fully cooked through and the sauce turns sticky and bubbly. Serve immediately while hot and crisp!

Additional Tips for Making this Recipe Better

A few simple tips from my own kitchen testing will help you get the ultimate crispy texture and sticky finish.

• Marinate for the full 2 hours: I always make sure not to rush the buttermilk marinade step because it breaks down tough proteins and guarantees ultra-tender chicken every time.
• Double-dredge for maximum crunch: I find that dipping the chicken back into the flour a second time creates those extra flaky, crunchy ridges that hold onto the barbecue glaze amazingly well.
• Maintain oil temperature: When I fry the chicken, I use a thermometer to keep the oil between 350-360°F so the breading turns golden crisp without absorbing excess grease.
• Do not overcrowd the frying pan: I always fry the chicken in small batches so the oil temperature does not drop, ensuring a light and crispy fry.

How to Serve Honey BBQ Chicken Strips Recipe?

Pile the hot, glazed chicken strips high on a large serving platter and sprinkle with finely chopped fresh parsley or green onions for a bright pop of color. Serve alongside extra honey barbecue sauce, creamy ranch dressing, or blue cheese dip for dipping. Pair them with crispy french fries, sweet corn on the cob, or a fresh southern coleslaw to round out an unforgettable comfort food meal.

Nutritional Information

Below are the estimated key nutritional facts per serving.

• Calories: 415 kcal
• Protein: 32 g
• Carbohydrates: 54 g
• Fat: 8 g

Make Ahead and Storage

Proper storage and reheating guidelines ensure your chicken tenders retain their tender texture and sweet flavor.

Reheating

To reheat leftover chicken strips, place them on a wire rack set inside a baking sheet and bake at 375°F for 8 to 10 minutes until warm and crisp. Avoid microwaving, as it will make the breading soft and soggy.

Freezing

Freeze unglazed, fried chicken strips on a baking sheet until solid, then transfer to an airtight freezer bag for up to 2 months. Thaw in the fridge, brush with fresh honey BBQ glaze, and bake at 375°F until heated through.

Storing and Freshness

Store leftover glazed chicken strips in an airtight container in the refrigerator for up to 3 to 4 days. Keep any extra glaze stored separately in a covered jar in the fridge.

Why You’ll Love This Recipe?

These Honey BBQ Chicken Strips deliver everything you want in a finger-licking comfort food dish.

• Double-Dipped Superior Crunch: The two-step buttermilk breading process creates an insanely crunchy crust that stands up against the thick glaze.
• Unbeatable Sweet and Savory Balance: Rich honey, tangy apple cider vinegar, and smoky barbecue sauce create a perfectly balanced flavor glaze.
• Always Juicy and Tender: Marinating the chicken in buttermilk prevents the meat from drying out during both frying and baking.
• Family and Party Favorite: These sticky tenders are an absolute hit with both kids and adults, making them perfect for weeknight dinners, game days, and casual gatherings.