Honey Bbq Chicken Strips

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Honey BBQ Chicken Strips are one of those recipes that feel like a treat but still leave you feeling satisfied and energized. You get crisp, juicy chicken, a sticky sweet-tangy glaze, and just enough spice to keep things interesting. I love this recipe for family nights, game days, or casual get-togethers because it’s easy to scale up and works with simple pantry staples.

The buttermilk marinade keeps the chicken tender, and the seasoned flour adds crunch without a lot of fuss. You can serve these strips with raw veggie sticks, a big salad, or roasted potatoes and call it a complete meal. They also reheat well, so leftovers don’t go to waste—think next-day wraps, rice bowls, or quick lunches. If you’re cooking on a budget and want something fun that still feels balanced, these Honey BBQ Chicken Strips are a reliable go-to.

Master the Method: Honey Bbq Chicken Strips

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Fresh Finds for Your Recipe

• 2 lbs chicken tenders or boneless skinless chicken breasts, cut into strips
• 1 tsp salt (for seasoning chicken)
• 1 tsp pepper (for seasoning chicken)
• Vegetable oil for frying (enough for about 1 inch depth in your pan)
• 4 cups buttermilk, divided
• 1 tbsp hot sauce
• 2 cups all-purpose flour
• 1 tsp salt (for the flour mixture)
• 1 tsp pepper (for the flour mixture)
• 1 tsp garlic powder
• 1 tsp paprika
• 1 cup barbecue sauce
• 1/4 cup honey
• 1 tbsp apple cider vinegar (optional but brightens the glaze)

Mindful Prep, Step by Step

1. Season the chicken strips evenly with 1 teaspoon salt and 1 teaspoon pepper. Place them in a bowl or zip-top bag and pour in 2 cups of buttermilk. Cover and refrigerate for at least 2 hours (up to overnight). This helps keep the chicken moist and tender.
2. When you’re ready to cook, pour enough vegetable oil into a large, deep skillet to reach about 1 inch up the sides. Heat the oil over medium-high heat until it reaches 350–360°F. Use a thermometer if possible to keep the coating crisp, not greasy.
3. Preheat your oven to 350°F. Line a baking sheet with parchment paper so clean-up is easy and the strips don’t stick.
4. In a shallow bowl, stir together the flour, 1 teaspoon salt, 1 teaspoon pepper, garlic powder, and paprika. Mix until the spices are evenly distributed; the flour should look lightly speckled.
5. In a second bowl, whisk the remaining 2 cups of buttermilk with the hot sauce. The mixture should be smooth and slightly pink from the sauce.
6. In a third shallow bowl, combine the barbecue sauce, honey, and apple cider vinegar (if using). Stir until the glaze is glossy and well blended, then set aside for later.
7. Remove the chicken from the marinade, letting the excess buttermilk drip off. Don’t rinse; a light coating helps the flour stick.
8. Working with a few strips at a time, dredge each piece in the seasoned flour, then dip into the buttermilk–hot sauce mixture, and then back into the flour for a second coat. Shake off any loose flour so it doesn’t burn in the oil, but keep a full, even layer on the chicken.
9. Carefully lower the coated strips into the hot oil. Fry in batches so you don’t crowd the pan. Cook, turning once, until the outside is golden brown and crisp, about 3–5 minutes per side. Transfer to a paper towel–lined plate or a wire rack to drain.
10. Repeat with the remaining chicken strips. At this stage they don’t need to be fully cooked through, since they’ll finish in the oven. Aim for a deep golden crust without scorching.
11. Once all the strips are fried, gently dip each piece into the honey BBQ glaze or use a brush to coat them. Lightly shake or let excess drip off so the sauce doesn’t pool on the pan.
12. Arrange the sauced chicken strips in a single layer on the lined baking sheet. Bake for about 20 minutes, or until the chicken is cooked through and reaches 165°F in the thickest part. Baking time will vary depending on the size of your strips.
13. For a spicier version, stir extra hot sauce or sriracha into the honey-BBQ glaze before coating the strips. Serve warm with veggie sides, a simple salad, or over rice to make use of every bit of flavor.

Buttermilk Breading Tips

Buttermilk does more than just add tang—it helps tenderize the chicken and makes the breading cling better. For the best texture, pat the chicken lightly with paper towels after marinating so it’s not dripping wet, but still slightly coated. This helps the flour mixture form a thin, sticky layer that turns extra crisp when fried. If you’re watching your budget, you can make a quick substitute by mixing regular milk with a splash of vinegar or lemon juice and letting it sit for 5–10 minutes. When you’re breading, work in small batches and keep one “wet hand” and one “dry hand” to avoid clumping. Lay breaded strips on a tray while you finish the batch so the coating can sit for 5–10 minutes; this rest helps the breading stay on the chicken instead of falling into the oil.

Easy Ways to Add Heat

If your crowd likes a little kick, there are several ways to add heat without overwhelming the sweet honey BBQ flavor. You can increase the hot sauce in the buttermilk dip or sprinkle a bit of cayenne into the flour mixture for heat that runs through every bite. For a bolder finish, whisk in sriracha, chipotle hot sauce, or a pinch of crushed red pepper directly into the honey BBQ glaze. Taste the sauce before coating all the chicken so you can adjust the spice level to match your guests. If you’re feeding kids or mixed spice preferences, keep a mild batch of strips and serve a spicy dipping sauce on the side instead—everyone gets what they like, and nothing goes to waste.

Curious About This Recipe? Read On

Can I bake the chicken instead of frying to start with?

You can skip the initial frying and bake the breaded strips from the beginning, but the texture will be a bit different. To do this, place the double-breaded chicken on a greased or parchment-lined baking sheet, spray lightly with oil, and bake at 400°F for about 18–22 minutes, flipping halfway. Once they’re cooked through and lightly browned, coat with the honey BBQ glaze and return to the oven for 5–10 minutes to set the sauce. This method uses less oil and can be helpful if you’re cooking for a crowd and don’t want to stand over the stove.

How can I store and reuse leftovers without losing the crunch?

Leftover Honey BBQ Chicken Strips keep well for 3–4 days in the fridge. Let them cool completely, then store in an airtight container with parchment between layers so they don’t stick. To reheat, avoid the microwave if you can—use a 375°F oven or a toaster oven instead. Spread the strips in a single layer and warm for 8–12 minutes until hot and crisp. You can slice leftover strips into salads, wraps, or grain bowls to stretch your grocery budget and reduce waste. If the glaze thickens during reheating, a light brush of extra BBQ sauce before warming can refresh the flavor.

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Honey BBQ Chicken Strips

Buttermilk-marinated chicken strips are double-dredged for an extra-crispy crust, then finished in a sticky honey-BBQ glaze. These sweet-and-tangy strips are ideal for dinner or game-day snacking and can be spiced up to taste.

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Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings 8 servings

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Ingredients

  

• 2 lbs chicken tenders or boneless skinless chicken breasts cut into strips
• 1 tsp salt
• 1 tsp black pepper
• vegetable oil for frying (about 1 inch deep in pan)
• 4 cups buttermilk divided
• 1 tbsp hot sauce
• 2 cups all-purpose flour
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 tsp paprika
• 1 cup barbecue sauce
• 1/4 cup honey
• 1 tbsp apple cider vinegar optional

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Instructions

 

• Sprinkle the chicken strips with 1 teaspoon salt and 1 teaspoon pepper. Place them in a bowl or zip-top bag and pour in 2 cups of the buttermilk. Refrigerate and let marinate for at least 2 hours (or overnight for more flavor).
• Pour vegetable oil into a large skillet to a depth of about 1 inch and heat it until it reaches 350–360°F (175–182°C).
• Preheat the oven to 350°F (175°C) while you prepare the breading and glaze.
• In a shallow dish combine the flour, 1 teaspoon salt, 1 teaspoon pepper, garlic powder, and paprika; mix until evenly distributed.
• In a separate bowl whisk the remaining 2 cups buttermilk with the hot sauce and set aside.
• Stir together the barbecue sauce, honey, and apple cider vinegar in a small bowl; adjust vinegar or honey to taste and set the glaze aside.
• Lift the chicken from the marinade and let excess buttermilk drip off. Avoid wiping the pieces dry completely.
• Dredge each strip first in the flour mixture, then dip into the buttermilk-hot sauce mixture, and coat again in the flour. Shake off any loose flour.
• Carefully place the breaded strips into the hot oil in batches so they don’t overcrowd the pan. Fry until both sides are golden brown and crisp, turning as needed—transfer to paper towels or a rack to drain.
• Continue frying the remaining strips. They do not need to be fully cooked through at this stage because they will finish in the oven.
• Dip each fried strip into the honey-BBQ glaze or brush the sauce over them to coat evenly; shake off any excess glaze.
• Arrange the coated strips on a parchment-lined baking sheet in a single layer. Bake at 350°F (175°C) for about 20 minutes, or until the chicken is cooked through and registers 165°F (74°C); baking time will vary with strip size.
• Optional: if you prefer more heat, stir extra hot sauce or sriracha into the glaze before coating the strips.

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