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Amazing Homemade Hot Honey Chicken Strips in 30 Minutes

Homemade Hot Honey Chicken Strips
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You are making the best Homemade Hot Honey Chicken Strips. These strips feature a crispy coating and a sticky, sweet, and spicy drizzle. This recipe fixes common flaws to give you a flavorful, trendy dinner.

Ingredients

  • Chicken Breasts, cut into strips
  • All-purpose Flour
  • Cornstarch
  • Salt
  • Black Pepper
  • Paprika
  • Garlic Powder
  • Egg
  • Buttermilk
  • Vegetable Oil, for frying
  • Honey
  • Hot Sauce (like Frank’s RedHot or similar)
  • Apple Cider Vinegar
  • Butter

Instructions

  1. Pat the chicken strips completely dry.
  2. In one bowl, whisk together flour, cornstarch, salt, pepper, paprika, and garlic powder for the dry dredge.
  3. In a second bowl, whisk the egg and buttermilk together for the wet mixture.
  4. Dredge each chicken strip first in the wet mixture, allowing excess to drip off.
  5. Next, coat the strip thoroughly in the dry dredge, pressing the coating on firmly. Shake off any loose flour.
  6. Heat vegetable oil in a heavy-bottomed pot or deep skillet to 350°F (175°C).
  7. Fry the chicken strips in batches, careful not to overcrowd the pot. Cook for 4-6 minutes until golden brown and cooked through (internal temperature of 165°F or 74°C).
  8. Remove cooked strips and place them on a wire rack set over a paper towel-lined baking sheet to drain excess oil.
  9. While the chicken drains, prepare the hot honey sauce. In a small saucepan over medium heat, combine honey, hot sauce, apple cider vinegar, and butter.
  10. Stir the sauce until the butter melts and the mixture is smooth and slightly bubbly. Remove from heat.
  11. Place the warm fried chicken strips in a large bowl. Pour the hot honey sauce over the strips.
  12. Toss gently until every strip is evenly coated in the sticky glaze. Serve immediately.

Notes

  • For extra crispiness, consider a double dredge: wet, dry, wet again, then dry again.
  • Adjust the amount of hot sauce in the glaze to control the spice level.
  • Use a thermometer to monitor oil temperature; this is key for non-greasy chicken.

Nutrition

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