Crispy Buttermilk-Honey Chicken Strips
These Crispy Buttermilk-Honey Chicken Strips are a delectable twist on classic fried chicken, combining the tender juiciness of marinated chicken with a crispy, flavorful coating. Made with a hint of honey for a touch of sweetness, and a blend of aromatic spices for a delectable crunch, these chicken strips are perfect as a snack, a party appetizer, or a meal. Pair them with your favorite dipping sauce—honey mustard is a personal favorite, but feel free to explore with barbecue or ranch as well. Leftovers can easily enhance a fresh salad for a light and refreshing lunch option!
N/A
Servings
412.5
Calories
12
Ingredients
Ingredients
Honey
4 teaspoons (Mix into the buttermilk.)
Salt
1 tablespoon (Use for seasoning the buttermilk and the flour mix.)
Fresh Ground Black Pepper
1/2 teaspoon (Mix into the buttermilk.)
Buttermilk
1 1/3 cups (Use as a marinade for the chicken.)
Boneless Skinless Chicken Breast
2 1/2 lbs (Cut into strips (8 to 9 pieces each).)
Peanut Oil or Corn Oil
1 quart (For frying the chicken.)
All-Purpose Flour
3 cups (For coating the chicken.)
Garlic Powder
1 teaspoon (Use in flour mixture.)
Old Bay Seasoning
1 tablespoon (Use in flour mixture.)
Curry Powder
1 tablespoon (Use in flour mixture.)
Ground Cumin
2 teaspoons (Use in flour mixture.)
Paprika
2 teaspoons (Use in flour mixture.)
Instructions
1
In a large bowl or shallow dish, combine the honey, 1 teaspoon of salt, fresh ground black pepper, and your choice of spices with the buttermilk. Stir well to ensure all ingredients are mixed.
2
Add the chicken strips to the buttermilk mixture, making sure they are evenly coated. Cover the bowl and refrigerate for at least 30 minutes or overnight for deeper flavor.
3
Preheat the oven to 200°F (93°C). In a large, deep skillet, heat the peanut or corn oil over high heat until it reaches 375°F (190°C).
4
In a large zip-top bag or doubled paper bag, mix together the all-purpose flour, remaining tablespoon of salt, garlic powder, Old Bay seasoning, curry powder, ground cumin, and paprika.
5
Remove chicken strips from the buttermilk and allow excess to drip off. Drop about 8 chicken strips into the flour mixture, seal the bag, and shake gently to coat completely. Transfer the coated chicken to a wire rack set over a baking sheet to catch any drips.
6
Carefully lower chicken pieces into the hot oil in batches, making sure not to overcrowd the pan. Fry for about 3 minutes or until golden brown, turning as needed for even cooking.
7
Once cooked, transfer the fried chicken strips to a clean wire rack over a baking sheet to drain any excess oil. Keep the first batches warm in the preheated oven while cooking the remaining chicken.
8
Serve hot with your preferred dipping sauce.
Nutrition Information
27.5g
Fat
27.5g
Carbs
23.75g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Crispy Buttermilk-Honey Chicken Strips?
They are a delectable twist on classic fried chicken, combining tender marinated chicken with a crispy, flavored coating and a hint of honey.
How long should the chicken marinate in the buttermilk mixture?
The chicken should refrigerate for at least 30 minutes, or overnight for a deeper flavor profile.
What temperature should the frying oil be?
The peanut or corn oil should reach a temperature of 375°F (190°C) before frying.
Which oils are recommended for frying this recipe?
Peanut oil or corn oil are the recommended choices for frying the chicken strips.
How long do you fry the chicken strips?
Fry the chicken for about 3 minutes or until it becomes golden brown.
What is the oven temperature for keeping the chicken warm?
The oven should be preheated to 200°F (93°C) to keep early batches warm while finishing the rest.
What type of chicken is used in this recipe?
The recipe calls for 2.5 lbs of boneless skinless chicken breasts cut into strips.
What specific spices are included in the flour coating?
The coating includes garlic powder, Old Bay seasoning, curry powder, ground cumin, and paprika.
How many calories are in one serving of these chicken strips?
There are 412.5 calories per serving.
What is the protein content per serving?
Each serving contains 23.75g of protein.
How much fat is contained in a serving?
There are 27.5g of fat per serving.
What is the carbohydrate count for this recipe?
Each serving has 27.5g of carbohydrates.
Can these chicken strips be used in other dishes?
Yes, leftovers can be used to enhance a fresh salad for a light lunch option.
What dipping sauces are suggested?
Honey mustard is a personal favorite, but barbecue or ranch sauces are also excellent options.
How should the chicken be coated in flour?
The chicken should be placed in a large zip-top bag or doubled paper bag with the flour mixture and shaken gently.
Is honey used in the marinade or the coating?
Honey is mixed into the buttermilk marinade for a touch of sweetness.
How should the chicken drain after being fried?
Transfer the cooked strips to a clean wire rack set over a baking sheet to drain excess oil.
What is the total amount of salt used in the recipe?
One tablespoon of salt is used, with one teaspoon going into the buttermilk and the remainder into the flour mix.
How many ingredients are needed for this recipe?
There are 12 main ingredients used to prepare the chicken and the coating.
How many chicken strips should be coated at a time?
The recipe recommends coating about 8 strips at a time in the flour bag.
How do you avoid overcrowding the frying pan?
Fry the chicken pieces in batches to ensure they cook evenly and the oil temperature stays consistent.
Is black pepper used in the marinade?
Yes, 1/2 teaspoon of fresh ground black pepper is stirred into the buttermilk.
What equipment is needed to coat the chicken?
A large zip-top bag or a doubled paper bag is needed to shake the chicken with the flour.
What step should be taken before dropping the chicken into the flour?
Remove the strips from the buttermilk and allow the excess liquid to drip off.
Can this recipe be served as a snack?
Yes, it is perfect as a snack, a party appetizer, or a full meal.
How much buttermilk is required?
The recipe calls for 1 1/3 cups of buttermilk.
Does the flour mixture contain garlic?
Yes, it includes 1 teaspoon of garlic powder.
Which seasoning gives the chicken a Maryland-style flavor?
The recipe uses 1 tablespoon of Old Bay seasoning in the flour mix.
How much all-purpose flour is required for the breading?
You will need 3 cups of all-purpose flour.
What is the purpose of the cumin in the recipe?
Two teaspoons of ground cumin are added to the flour mixture for aromatic flavor and depth.