HOT HONEY FRIED CHICKEN STRIPS
This craggy, crunchy, slightly spicy version of fried chicken topped with spicy honey is the perfect comfort food! As written, this recipe prepares the chicken as easy to snack on strips, but you can easily adapt for full pieces or even go smaller for spicy chicken nuggets!
Provided by Jaymee Sire
Categories main-dish
Time 50m
Yield 2 to 4 servings
Number Of Ingredients 11
Steps:
- Place one sheet of plastic wrap on a clean cutting board (see Cook's Note). Put one chicken piece in the center of the plastic wrap and top with another sheet. Pound the chicken with the flat side of a meat mallet, starting in the center and working your way to the edges, until the chicken is 1/4 to 1/2 inch thick. Cut each chicken thigh into 3 even strips. Transfer to a shallow bowl. Repeat with the remaining chicken. Sprinkle with a pinch of salt.
- Pour 1 cup buttermilk over the chicken. Marinate at room temperature for 20 to 25 minutes or overnight in the fridge if time allows.
- When ready to cook, preheat the oven to 200 degrees F. Pour about 1 inch of oil into a deep, heavy bottomed pot or Dutch oven. Heat over medium-high until a deep-fry thermometer registers 350 to 375 degrees F.
- Stir together the 1/4 cup honey in a small bowl with as much hot sauce as you like (I use 1 tablespoon, but I like it spicy.) Set aside until ready to serve.
- Stir together the flour, paprika, cayenne, 1 tablespoon salt and 1 tablespoon pepper in a large bowl. Stir in the garlic powder and onion powder if using.
- Stir the remaining 1/3 cup of buttermilk into the flour mixture until it has a chunky consistency.
- Working with 1 piece at a time, dredge the chicken in the flour mixture so that each piece is fully coated and place on a wire rack set inside a rimmed baking sheet. Repeat with the remaining chicken.
- Working in batches to avoid crowding the pot, add 3 to 4 pieces of the coated chicken and fry, undisturbed, until golden brown, 1 to 2 minutes. Flip and fry until the crust is golden brown and the internal temperature registers 165 degrees F on an instant-read thermometer, 1 to 2 minutes. Transfer the fried chicken strips to a wire rack set inside a rimmed baking sheet, season with a pinch of salt and hold in the warm oven. Check the oil temperature and adjust the heat as needed to bring it back to 350 to 275 degrees F, then repeat with the remaining chicken.
- Serve the fried chicken strips immediately with the hot honey.
POTATO CHIP-CRUSTED CHICKEN STRIPS WITH HONEY MUSTARD DIPPING SAUCE
Steps:
- For the chicken: Preheat the oven to 450 degrees F. Line a baking sheet with parchment.
- In a bowl or baking dish, add the flour, garlic powder, onion powder, paprika, ground mustard and 2 teaspoons each salt and pepper and stir to combine. Beat the eggs in a separate baking dish. Finely crush the potato chips in their bag or in a separate resealable bag. Pour into a bowl or baking dish.
- Sprinkle the chicken with 2 teaspoons salt. Dip the chicken in the seasoned flour and coat completely, then into the egg mixture until completely coated. Finally, dip the chicken into the potato chips, making sure the chips stick to the whole surface. Transfer the chicken to the prepared baking sheet.
- Bake, flipping halfway through, until the chicken is golden brown and reaches an internal temperature of 165 degrees F, about 20 minutes.
- For the honey mustard sauce: While the chicken is baking, mix together the honey, mayonnaise, Dijon, yellow mustard, whole-grain mustard and garlic powder in a small bowl. Season with salt as desired. Serve with the chicken.
HONEY PECAN CHICKEN STRIPS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Place the chicken in a large bowl. Add the buttermilk and hot sauce, then toss to combine. Allow to marinate 15 to 30 minutes.
- In a separate bowl, combine the flour, pecans and seasoning salt. Mix well and set aside.
- Heat about 1 inch of vegetable oil in a large skillet over a medium heat until it reaches 375 degrees F.
- Place a small pan over a low heat and add the honey and butter. Allow the honey to warm and the butter to melt.
- Meanwhile, remove the chicken from the buttermilk a few pieces at a time, then add to the flour/pecan mixture, turning to coat thoroughly. Place on a plate. Continue with the remaining chicken until it is all coated.
- Cook the chicken in the skillet in batches, flipping halfway through, until they are golden and crisp, about 4 minutes. Remove to a paper towel-lined plate.
- Add the chicken to a platter and drizzle over half of the honey butter. Garnish with the parsley. Serve with the remaining honey butter on the side for dipping.
HONEY GARLIC CHICKEN TENDERS
A quick and simple recipe for Honey Garlic Chicken Tenders is about to become your new favorite weeknight meal. The sweet sauce is amazing with a side of rice.
Provided by Diana
Categories Main Course
Time 20m
Number Of Ingredients 10
Steps:
- In a shallow dish combine the flour with salt and pepper. Dredge the chicken tenders in the flour mixture, and shake off any excess.
- In a skillet, over medium-high heat, melt 2 tablespoons of butter, then work in 2 batches and cook the chicken tenders on both sides until a golden brown crust forms (2-3 minutes per side) the chicken is ready when the internal temperature reaches 165°F/74°C. Remove onto a plate. Melt the rest of the butter, and cook the remaining chicken tenders.
- Deglaze the pan by adding about ¼ cup of water, and scrape off any bits stuck to the bottom of the pan. Allow the liquid to reduce.
- Add garlic and cook for 30 seconds. Then add honey, soy sauce or tamari, vinegar, and red pepper flakes if using. Cook for 1-2 minutes so the sauce is heated up and starts to thicken, return the chicken to the pan, and flip it so it's all covered in sauce.
- Garnish with chopped fresh parsley and serve over jasmine rice, noodles, or cauliflower rice.
Nutrition Facts : Calories 191 kcal, Carbohydrate 21 g, Protein 2 g, Fat 12 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 31 mg, Sodium 908 mg, Fiber 1 g, Sugar 13 g, UnsaturatedFat 4 g, ServingSize 1 serving
HONEY BARBECUE CHICKEN STRIPS
These are just like the ones served at restaurants and there great to serve at a get together although you will need to increase the amounts if you are feeding a crowd, I use Heinz hickory-flavor BBQ sauce but any brand will do as long as it is hickory flavor, if you like some heat then add in 1/4 to 1/2 teaspoon cayenne pepper to the flour mixture, serve with fries and coleslaw :)---- these are *very* good, I have made them many times.
Provided by Kittencalrecipezazz
Categories Lunch/Snacks
Time 55m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- For chicken strips: Mix flour, salt and pepper in a bowl; set aside.
- Place buttermilk in a separate bowl.
- Heat the oil for frying.
- Dip chicken strips in flour, then in buttermilk, and then again in flour.
- Place in hot oil (the temperature should read 375 degrees).
- Never crowd the chicken strips in the oil, fry only a few at a time until lightly golden brown Remove strips from oil; drain on paper towel.
- To make sauce: place all sauce ingredients in a small saucepan, mix thoroughly, and simmer on low heat for about 20 minutes; cool slightly.
- Dip one chicken strip in sauce at a time; place on baking sheet that has been sprayed with non-stick spray.
- Place the chicken strips on a 350 degree oven.
- Bake for 20 minutes.
- Serve with french fries.
Nutrition Facts : Calories 726, Fat 7.5, SaturatedFat 1.8, Cholesterol 148.1, Sodium 1483.4, Carbohydrate 100.8, Fiber 2.7, Sugar 28.9, Protein 59.3
BUTTERMILK-HONEY FRIED CHICKEN FINGERS
These are the best homemade chicken fingers I've ever tasted. Serve with your favorite dipping sauce; I like honey mustard. Toss any leftover chicken fingers with salad greens for a nice lunch. The Nutrition Facts show a high calorie count because the whole quart of oil for frying is being included. This recipe comes from Pam Anderson.
Provided by Velouria
Categories Chicken Breast
Time 35m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- In a large bowl or shallow baking dish, mix the honey, 1 teaspoon salt, pepper, and flavoring of choice into the buttermilk. Add the chicken and turn to coat.
- Preheat oven to 200 degrees. Heat the oil in a large (12-inch) skillet over high heat until it reaches 375 degrees.
- Meanwhile, mix the flour and 1 tablespoon salt in a doubled paper bag (I've also used a large ziploc bag). Drop about 8 chicken strips into the flour, close the bag, and shake to coat the chicken. Place the chicken pieces on a wire rack set over a baking sheet (or newspaper for easy cleanup). Repeat with the remaining chicken.
- Working in 4 batches, drop the chicken pieces into the hot oil and fry until golden brown, turning if necessary to ensure even browning, about 3 minutes. Transfer to another wire rack set over a baking sheet to drain. Keep first batches warm in the oven while the rest of the chicken cooks, making sure the oil comes back up to 375 degrees after each batch.
Nutrition Facts : Calories 1331.9, Fat 113.8, SaturatedFat 15.3, Cholesterol 92.4, Sodium 210.7, Carbohydrate 42.2, Fiber 1.9, Sugar 5, Protein 36.7
HONEY & HOT SAUCE CHICKEN STRIPS
Make and share this Honey & Hot Sauce Chicken Strips recipe from Food.com.
Provided by KissaK1
Categories Chicken Breast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Pat the chicken dry. Place chicken between 2 sheets of plastic wrap and using a mallet or a skillet, flatten each piece to an even thickness, between 1/4 and 1/2 inch. Season pieces on both sides with salt and pepper to taste.
- In large skillet over medium-high heat, heat oil. Add chicken and cook, turning as necessary, until cooked through, about 5 minutes or so.
- Meanwhile, in a small bowl, combine honey, pepper sauce and lemon juice, if using. Taste and adjust ingredients as needed.
- Transfer chicken to cutting board and thinly slice each breast. Arrange the slices on individual plates and either drizzle with the sauce or serve sauce on the side for dipping.
Nutrition Facts : Calories 256.3, Fat 4.9, SaturatedFat 0.8, Cholesterol 68.4, Sodium 233.2, Carbohydrate 26.1, Fiber 0.1, Sugar 25.9, Protein 27.4
HONEY TERIYAKI CHICKEN STRIPS
Make and share this Honey Teriyaki Chicken Strips recipe from Food.com.
Provided by EILEEN AND JAMES
Categories Chicken
Time 25m
Yield 10 chicken strips, 2 serving(s)
Number Of Ingredients 3
Steps:
- Put chicken in a container with lid.
- Add marinade.
- Refrigerate for at least thirty minutes.
- Melt butter in a skillet.
- Place chicken in skillet with all of the marinade.
- Cook approximately 20 minutes on medium heat or until done.
KENTUCKY FRIED CHICKEN HONEY BBQ CHICKEN STRIPS
Make and share this Kentucky Fried Chicken Honey BBQ Chicken Strips recipe from Food.com.
Provided by robingracejohnson
Categories Chicken
Time 30m
Yield 15-20 chicken strips, 10-12 serving(s)
Number Of Ingredients 10
Steps:
- Mix flour, salt, and pepper in a bowl.
- Place buttermilk in a seperate bowl.
- Heat oil for frying.
- Dip chicken into flour, then buttermilk, then flour again.
- Fry until golden brown.
- For sauce:.
- Place all sauce ingredients in a small sauce pan.
- Mix thouroughly and simmer on low heat, stirring frequently for about 20 minutes. Let cool slightly.
- Dip chicken strips into sauce one at a time and place on a baking dish that has been sprayed with non stick spray.
- Place in preheated oven at 350 degrees and bake for 15-20 minutes.
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