- 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)
- 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.
Source: Mom OnTimeout
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