Honey Bbq Chicken Strips Recipe (Crispy and Golden)

American Appetizer & Dinner

Honey BBQ Chicken Strips

Crispy, golden chicken strips glazed in a sweet and smoky honey BBQ sauce that will make everyone reach for seconds.

Picture a plate of golden-brown chicken strips with a shatteringly crisp crust on the outside and tender, juicy meat on the inside, all coated in a sticky, glossy honey BBQ sauce that smells like a summer cookout and tastes even better. That sweet smokiness hits you first, then comes a gentle warmth that lingers just long enough to keep you going back for another piece. These Honey BBQ Chicken Strips are the kind of finger food that disappears from the plate faster than you can set it down.

This recipe is perfect for game day spreads, Friday night dinners, casual backyard hangouts, or honestly any time you want something crowd-pleasing without a lot of complicated prep. Kids go absolutely wild for these, and adults are not far behind. They come together in under an hour, use pantry staples you likely already have, and deliver the kind of satisfying crunch and bold flavor that rivals anything you would get from a restaurant or a fast food drive-through.

I started making these on football Sundays when I needed something easy that could feed a hungry group without me being stuck in the kitchen the whole time. After a few rounds of tweaking the breading and getting the sauce ratio just right, I landed on this version and it has not changed since. My friends now specifically request these whenever they come over, which is the highest compliment I know. I hope they become your go-to crowd-pleaser too.

Recipe at a Glance

⏱Prep Time20 mins

🔥Cook Time25 mins

🕐Total Time45 mins

🍰Servings4 servings

🇺🇸CuisineAmerican

🔢Calories~480 per serving

Ingredients

Chicken

2 lbs boneless, skinless chicken breasts (cut into 1-inch wide strips)

1 cup buttermilk

1 teaspoon hot sauce (like Frank's RedHot)

1 teaspoon salt

1/2 teaspoon black pepper

Crispy Breading

1 1/2 cups all-purpose flour

1/2 cup cornstarch

1 1/2 teaspoons garlic powder

1 teaspoon smoked paprika

1 teaspoon onion powder

1 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon cayenne pepper (optional)

Neutral oil for frying (canola, vegetable, or avocado oil)

Honey BBQ Sauce

3/4 cup BBQ sauce (your favorite brand or homemade)

3 tablespoons honey

1 tablespoon unsalted butter

1 teaspoon apple cider vinegar

1/2 teaspoon smoked paprika

1/4 teaspoon garlic powder

Substitutions & Variations

★If you do not have buttermilk, mix 1 cup of whole milk with 1 tablespoon of white vinegar or lemon juice and let it sit for 5 minutes before using it as a substitute.

★Chicken tenders (the natural tenderloin strips) can be used instead of sliced chicken breasts and will be even more tender since they require no cutting.

★For a baked version, arrange the breaded strips on a greased wire rack over a baking sheet, spray them lightly with cooking spray, and bake at 425 degrees Fahrenheit for 20 to 22 minutes, flipping once halfway through.

★An air fryer also works well here. Cook the breaded strips at 400 degrees Fahrenheit for 12 to 14 minutes, flipping at the halfway point, until golden and cooked through.

★For a spicier honey BBQ sauce, add 1 to 2 teaspoons of sriracha or a pinch of cayenne directly to the sauce as it warms on the stove.

Step-by-Step Instructions

1

Soak the Chicken

Place the chicken strips in a large bowl and pour the buttermilk over them. Add the hot sauce, salt, and black pepper, then toss everything together so every strip is well coated. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to 4 hours if you have the time. The buttermilk works to tenderize the meat and helps the breading stick beautifully. Even a short soak makes a noticeable difference in how juicy and flavorful the finished strips turn out.

2

Make the Honey BBQ Sauce

While the chicken soaks, combine the BBQ sauce, honey, butter, apple cider vinegar, smoked paprika, and garlic powder in a small saucepan over medium-low heat. Stir everything together and let the sauce warm gently for 3 to 4 minutes, just until the butter melts and the ingredients are fully combined. Do not let it boil. Once the sauce is glossy and smooth, remove it from the heat and set it aside. It will thicken slightly as it cools, which makes it cling to the chicken perfectly.

3

Mix the Breading

In a wide shallow dish or a large rimmed plate, whisk together the flour, cornstarch, garlic powder, smoked paprika, onion powder, salt, black pepper, and cayenne if using. The cornstarch is the secret to that extra-crispy crust because it does not absorb oil the same way flour does, which keeps the coating light and shatteringly crunchy. Make sure the spices are evenly distributed throughout the flour so every strip gets seasoned all the way through.

4

Heat the Oil

Pour enough oil into a large, heavy-bottomed skillet or Dutch oven to reach a depth of about 1 1/2 to 2 inches. Heat the oil over medium-high heat until it reaches 350 degrees Fahrenheit. A kitchen thermometer is the most reliable way to check this, but if you do not have one, drop a pinch of breading into the oil and if it sizzles immediately and floats to the surface, you are ready to fry. Getting the oil to the right temperature before adding the chicken is critical for a crispy, not greasy, result.

5

Bread the Chicken

Remove the chicken strips from the buttermilk one at a time, letting the excess drip off for a second or two. Dredge each strip in the seasoned flour mixture and press the coating firmly onto all sides. Give it a gentle shake to remove any loose flour and set it on a clean plate or wire rack. Work in batches so you are not rushing through this step. Pressing the breading on firmly is what prevents it from falling off during frying.

6

Fry in Batches

Carefully lower 4 to 5 chicken strips into the hot oil, making sure not to crowd the pan. Overcrowding drops the oil temperature too quickly and leads to soggy, greasy breading instead of crispy golden perfection. Fry the strips for 4 to 5 minutes per side, turning once, until they are deep golden brown and cooked through. The internal temperature should read 165 degrees Fahrenheit on an instant-read thermometer. Transfer the cooked strips to a wire rack set over a paper towel-lined baking sheet to drain.

7

Keep Warm Between Batches

If you are cooking multiple batches, preheat your oven to 200 degrees Fahrenheit and place the wire rack with the finished strips inside to keep them warm and crispy while you fry the rest. Avoid stacking the strips on top of each other or covering them with foil while they wait because trapping the steam will soften that crust you worked so hard to achieve. A wire rack allows air to circulate on all sides and keeps everything nicely crisp.

8

Toss in the Honey BBQ Sauce

Once all the chicken strips are fried and still hot, you have two great options. For a fully sauced batch, place all the strips in a large bowl, pour the honey BBQ sauce over them, and toss gently until every strip is coated. For a lighter glaze, use a pastry brush to paint the sauce onto each strip individually. The toss method gives you that full sticky coating, while brushing gives you more control and keeps the crust a little crispier underneath the glaze.

9

Serve Immediately

Arrange the sauced chicken strips on a serving platter or individual plates. If you have extra honey BBQ sauce left in the saucepan, warm it briefly and pour it into a small dipping bowl on the side. Scatter some thinly sliced green onions or a pinch of smoked paprika over the top for color. These strips are best enjoyed right away while the crust is still crisp and the sauce is warm and glossy.

Pro Baker Tips

✓Do not skip the cornstarch in the breading. It is the key ingredient that gives the coating that extra-light, crackly crunch that flour alone cannot achieve.

✓Pat the chicken strips dry with a paper towel before placing them in the buttermilk if they are very wet from the package. Excess moisture can thin out the marinade and weaken the coating.

✓Keep your frying oil at a steady 350 degrees Fahrenheit throughout cooking. If it drops too low, the breading absorbs more oil and turns greasy. A clip-on thermometer makes monitoring this effortless.

✓If you want to double coat the strips for an extra-thick and crunchy crust, dip them back into the buttermilk after the first dredge and then press them into the flour a second time.

✓Warm your honey slightly before adding it to the sauce if it is cold and thick from the fridge. Warm honey incorporates into the sauce much more smoothly and evenly.

✓Make the honey BBQ sauce up to 3 days ahead and store it in a jar in the refrigerator. Reheat it gently on the stove or in the microwave before tossing with the chicken.

Storage & Serving Notes

◆Store leftover chicken strips in an airtight container in the refrigerator for up to 3 days. Keep the sauce separate if possible to prevent the breading from getting soggy.

◆To reheat and restore the crunch, place the strips on a wire rack over a baking sheet and bake at 375 degrees Fahrenheit for 8 to 10 minutes. Avoid microwaving if you want to keep the coating crispy.

◆An air fryer is also great for reheating these strips. Set it to 375 degrees and heat for 4 to 5 minutes until warmed through and crispy again.

◆Freeze unbreaded, uncooked strips after the buttermilk soak in a zip-top freezer bag for up to 2 months. Thaw overnight in the refrigerator, bread, and fry as directed.

◆The honey BBQ sauce can be stored separately in an airtight jar in the refrigerator for up to 2 weeks and used on grilled chicken, burgers, sandwiches, and more.

Serving Suggestions

These honey BBQ chicken strips are incredibly versatile and taste great with a whole range of sides and dipping options.

›Classic creamy coleslaw for a cool, tangy contrast to the sweet and smoky sauce

›Crispy waffle fries, steak fries, or sweet potato fries for a full diner-style spread

›Ranch dressing or blue cheese dip on the side for extra dipping fun

›Soft brioche buns to turn the strips into incredible sandwiches with pickles and slaw

›Corn on the cob brushed with butter for a true backyard cookout feel

›A simple green salad to keep things a little lighter while still satisfying

Frequently Asked Questions

Can I bake these instead of frying them?

Yes, baking works well for a lighter version. Place the breaded strips on a greased wire rack set over a rimmed baking sheet, spray them lightly with cooking spray or a drizzle of oil, and bake at 425 degrees Fahrenheit for 20 to 22 minutes, flipping once at the halfway point. The crust will be slightly less crunchy than the fried version but still delicious, especially once they are coated in the honey BBQ sauce.

Why is my breading falling off during frying?

This usually happens for one of two reasons. Either the oil was not hot enough when the chicken went in, or the breading was not pressed on firmly enough. Make sure your oil is at 350 degrees Fahrenheit before adding the strips, press the flour coating firmly onto every surface of the chicken, and avoid moving the strips around in the oil for the first minute or two of frying so the crust has time to set.

Can I use store-bought honey BBQ sauce instead of making the sauce from scratch?

Absolutely. A good quality store-bought honey BBQ sauce works great and saves a step. Look for one that balances sweetness and smokiness and does not have a thin, watery consistency. If you want to enhance the store-bought version slightly, just warm it with a teaspoon of butter and a drizzle of extra honey before tossing it with the chicken.

How do I know when the chicken strips are fully cooked?

The most reliable method is an instant-read thermometer inserted into the thickest part of the strip. You are looking for an internal temperature of 165 degrees Fahrenheit. Visually, the crust should be a deep golden brown and the juices should run clear when you press on the strip lightly. If you are unsure, it is always better to check with a thermometer than to guess.

Can I make these ahead of time for a party?

You can fry the strips up to an hour ahead and keep them warm and crispy on a wire rack in a 200 degree oven. Toss them in the sauce just before serving so the coating stays as crisp as possible. The sauce itself can be made days in advance. Fully assembled and sauced strips do not hold up well for more than about 20 minutes, so timing the sauce toss right before serving is the best strategy for a party.

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Go Make It!

There is a reason these Honey BBQ Chicken Strips have a permanent spot on my regular recipe rotation, and once you make them, you will completely understand why. They are crispy, saucy, sweet, smoky, and just plain hard to stop eating. Whether you are feeding a hungry crowd on game day, making a fun Friday night dinner, or just treating yourself to something really satisfying, this recipe delivers every single time. Grab your chicken, mix up that sauce, and get ready for the compliments to start rolling in. You have totally got this!