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Honey Barbecue Chicken Strips: A Taste of Childhood Summers

I can still picture those summer evenings, the scent of barbecue wafting from the grill, kids running through the yard, and a big platter of crispy, sticky, unbelievably delicious honey barbecue chicken strips disappearing faster than I could make them. My mom perfected this recipe, and it was always the star of our casual get-togethers. Every bite brings back a wave of nostalgia and reminds me of those carefree, sun-soaked days. Now, I’m sharing it with you so you can create your own memorable moments.

Recipe Overview

Prep Time: 30 minutes
Cook Time: 40 minutes
Total Time: 1 hour 10 minutes
Servings: 4
Dietary Type: Not specified

Ingredients

2 lbs boneless, skinless chicken, cut into strips
2 3/4 cups flour
1 teaspoon salt or 1 teaspoon seasoning salt
Black pepper to taste
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

Equipment Needed

Deep fryer or large, heavy-bottomed pot
Bowls for dredging
Tongs
Paper towels
Small saucepan
Baking sheet
Non-stick cooking spray

Instructions

Prepare the Dredging Station: In a medium bowl, thoroughly combine the flour, salt (or seasoning salt), and black pepper. In a separate bowl, pour in the buttermilk.
Heat the Oil: Pour enough vegetable oil into your deep fryer or large pot to reach a depth of about 3 inches. Heat the oil over medium-high heat until it reaches a temperature of 375°F (190°C). Use a thermometer to ensure accuracy. If you don’t have a deep fryer, a heavy-bottomed pot works well, but monitor the oil temperature closely to prevent burning.
Dredge the Chicken: Take a chicken strip and coat it thoroughly in the flour mixture, ensuring it’s fully covered. Next, dip the floured strip into the buttermilk, allowing any excess to drip off. Finally, dredge the strip again in the flour mixture, pressing gently to help the flour adhere. Repeat this process for all the chicken strips.
Fry the Chicken: Carefully lower the dredged chicken strips into the hot oil, working in batches. Do not overcrowd the fryer; frying only a few strips at a time ensures they cook evenly and maintain their crispiness. Fry for approximately 5-7 minutes, or until the chicken is lightly golden brown and cooked through. The internal temperature should reach 165°F (74°C).
Drain the Chicken: Remove the fried chicken strips from the oil with tongs and place them on a plate lined with paper towels to drain excess oil.
Prepare the Honey Barbecue Sauce: While the chicken is frying, prepare the honey barbecue sauce. In a small saucepan, combine the hickory flavored barbecue sauce, water, honey, ketchup, and liquid smoke. Stir well to ensure all ingredients are thoroughly mixed.
Simmer the Sauce: Place the saucepan over low heat and simmer the sauce for about 20 minutes, stirring occasionally. This allows the flavors to meld together and the sauce to thicken slightly. Remove the sauce from the heat and let it cool slightly.
Coat the Chicken: Dip each fried chicken strip into the warm honey barbecue sauce, ensuring it is fully coated. A pair of tongs will help with this process.
Bake the Chicken Strips: Lightly spray a baking sheet with non-stick cooking spray. Place the sauced chicken strips on the prepared baking sheet, making sure they are not touching.
Bake: Place the chicken strips in a preheated 350°F (175°C) oven and bake for 20 minutes. This step helps the sauce caramelize and adhere to the chicken, creating a delicious, sticky glaze.
Serve: Remove the chicken strips from the oven and serve immediately.

Expert Tips & Tricks

For Extra Crispy Chicken: Double-dredge the chicken in the flour mixture for a thicker coating that will result in extra crispy strips.
Adjust the Sweetness: If you prefer a less sweet sauce, reduce the amount of honey to 1 tablespoon.
Spice it Up: For a spicier version, add 1/4 to 1/2 teaspoon of cayenne pepper to the flour mixture.
Prevent Sticking: Ensure the baking sheet is well-greased with non-stick cooking spray to prevent the chicken strips from sticking. You can also use parchment paper.
Control the Oil Temperature: Use a deep-fry thermometer to maintain a consistent oil temperature of 375°F (190°C). This is crucial for achieving perfectly cooked and crispy chicken.
Make-Ahead Tip: The chicken strips can be fried ahead of time and stored in the refrigerator. Just before serving, dip them in the sauce and bake as directed.

Serving & Storage Suggestions

Serve the honey barbecue chicken strips hot and fresh. They are delicious on their own as an appetizer or as part of a meal with sides like french fries, coleslaw, or a simple salad.

Room Temperature: Do not leave the chicken strips at room temperature for more than 2 hours.
Refrigeration: Store leftover chicken strips in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat the chicken strips in a 350°F (175°C) oven for about 10-15 minutes, or until heated through. You can also microwave them, but they may lose some of their crispiness.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	726 kcal	N/A
Calories from Fat	603 kcal	N/A
Total Fat	67g	9%
Saturated Fat	7.5g	11%
Cholesterol	148.1mg	49%
Sodium	1483.4mg	61%
Total Carbohydrate	100.8g	33%
Dietary Fiber	2.7g	10%
Sugars	28.9g	115%
Protein	59.3g	118%

Note: Nutritional information is an estimate and can vary based on specific ingredients and cooking methods.

Variations & Substitutions

Gluten-Free: Use a gluten-free flour blend instead of regular flour for a gluten-free version.
Spicy BBQ: Use a spicy hickory flavored barbecue sauce or add a pinch of cayenne pepper to the sauce for a spicier kick.
Smoked Paprika: Add 1/2 teaspoon of smoked paprika to the flour mixture for a smoky flavor.
Air Fryer: For a healthier option, you can air fry the chicken strips instead of deep frying. Preheat your air fryer to 400°F (200°C) and cook for 12-15 minutes, flipping halfway through, until golden brown and cooked through.
Vegan Version: Substitute the chicken strips with firm tofu, pressed to remove excess water, and follow the recipe as instructed. Use a plant-based buttermilk alternative (e.g., almond milk with lemon juice) and ensure your barbecue sauce is vegan-friendly.

FAQs (Frequently Asked Questions)

Q: Can I use a different type of barbecue sauce?
A: While the recipe calls for hickory-flavored barbecue sauce, you can experiment with other flavors to suit your taste preferences. However, the hickory flavor complements the honey and liquid smoke nicely.

Q: How do I know when the chicken is cooked through?
A: The chicken is cooked through when the internal temperature reaches 165°F (74°C). Use a meat thermometer to check the temperature.

Q: Can I bake the chicken strips without frying them first?
A: While you can bake the chicken strips without frying, they won’t be as crispy. Frying gives them a desirable texture that baking alone cannot achieve.

Q: What if I don’t have liquid smoke?
A: Liquid smoke adds a distinctive smoky flavor to the sauce, but if you don’t have it on hand, you can omit it. The sauce will still be delicious.

Q: How do I prevent the flour from clumping when dredging the chicken?
A: Use a whisk to break up any clumps in the flour mixture before dredging the chicken. Also, avoid over-mixing the flour after dipping in the buttermilk.

Final Thoughts

These Honey Barbecue Chicken Strips are more than just a recipe; they’re a taste of simpler times and shared laughter. I hope you enjoy making and sharing them with your loved ones. Don’t hesitate to experiment with variations to make them your own, and please let me know what you think. Pair them with a refreshing glass of iced tea or your favorite beer for the perfect casual meal!

Honey Barbecue Chicken Strips Recipe