HONEY BBQ CHICKEN STRIPS

 started with chicken tenders but if you have boneless, skinless chicken breasts on hand, just cut them into strips. The first step is really the most important and that’s when we marinate the strips in buttermilk. It’s essential. The chicken gets so tender that it’s impossible to resist.

The chicken strips are double-dipped (flour, buttermilk, flour) for an extra thick and crispy coating. This is totally necessary because the honey-bbq glaze is wet and the coating needs to be able to withstand all that ooey-gooey goodness. Note: if you want to spice these up a bit, add some hot sauce or sriracha to the honey-bbq glaze.

Ingredients

• 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)

Instructions

1. Season chicken strips with salt and pepper and marinate in 2 cups buttermilk for at least 2 hours.
2. Bring oil to 350-360F in a large frying pan, about 1 inch deep.
3. Preheat oven to 350F.
4. Combine flour, salt, pepper, garlic powder and paprika in a shallow bowl and stir to combine.
5. ....................................

for full instruction please see : www.momontimeout.com

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