Hot Honey Fried Chicken Strips
- Difficulty: Easy
- Servings: 2 to 4 servings
- Nutritional Facts (Per Serving): Serving size: 1 of 4 servings; Calories: 865; Total Fat: 50 g; Saturated Fat: 5 g; Carbohydrates: 74 g; Dietary Fiber: 3 g; Sugars: 22 g; Protein: 32 g; Cholesterol: 110 mg; Sodium: 765 mg
- Total Time: 50 minutes
- Active Time: 30 minutes
Indulge in these irresistibly crispy hot honey fried chicken stripsa mildly spicy comfort food dream that'll have you craving more! Perfectly portioned for easy snacking, this recipe shines with golden crunch and a drizzle of fiery sweetness; adapt it for nuggets or full pieces to wow your crowd.
Ingredients
- 1 pound boneless, skinless chicken thighs (or breasts if preferred)
- Kosher salt and freshly ground black pepper
- 1 1/3 cups buttermilk
- Safflower oil, for frying
- 1/4 cup honey
- Hot sauce, such as Sriracha
- 2 cups all-purpose flour
- 1 tablespoon smoked paprika
- 1 teaspoon cayenne pepper
- 1 tablespoon garlic powder (optional)
- 1 tablespoon onion powder (optional)
Instructions
- Place a sheet of plastic wrap on a clean cutting board. Lay one chicken piece in the middle, then cover it with another sheet of plastic wrap. Using the flat side of a meat mallet, gently pound the chicken starting from the middle and moving outward until the thickness is between 1/4 and 1/2 inch. Slice each chicken thigh into 3 equal strips and place them in a shallow bowl. Repeat with the remaining chicken pieces and season lightly with salt.
- Pour 1 cup of buttermilk over the chicken strips. Let it marinate at room temperature for 20 to 25 minutes, or if you have more time, refrigerate overnight for enhanced flavor and tenderness.
- When ready, preheat your oven to 200F (93C). Pour about 1 inch of oil into a heavy-bottomed deep pot or Dutch oven. Heat the oil over medium-high heat until a deep-fry thermometer shows 350 to 375F (177 to 190C).
- In a small bowl, mix 1/4 cup honey with your preferred amount of hot sauce (about 1 tablespoon is recommended for a spicy kick). Set this honey sauce aside until serving.
- Combine the flour, smoked paprika, cayenne, 1 tablespoon salt, and 1 tablespoon pepper in a large bowl. Add the garlic and onion powders if using, and stir well.
- Mix the remaining 1/3 cup of buttermilk into the flour mixture until it becomes slightly lumpy in texture.
- Working one piece at a time, coat the chicken strips thoroughly by dredging them in the flour mixture. Place the coated strips on a wire rack positioned over a rimmed baking sheet. Repeat with the remaining chicken.
- Fry the chicken in batches to avoid overcrowding the pot. Place 3 to 4 strips into the hot oil and cook without stirring until they turn golden, about 1 to 2 minutes. Flip and cook the other side until the coating is golden brown and the internal temperature reads 165F (74C) using an instant-read thermometer, about another 1 to 2 minutes. Transfer cooked strips to a wire rack set in a baking sheet, season with a light pinch of salt, and keep warm in the oven. Monitor oil temperature, adjusting heat as needed to maintain 350 to 375F for the next batches.
- Serve the hot fried chicken strips immediately drizzled with the prepared hot honey sauce.
Tip: You can also marinate the chicken in a large resealable plastic bag. If buttermilk is unavailable, mix 1 tablespoon of white vinegar or lemon juice into a cup of milk and let it sit for 10 minutes to sour before using.
