Description
Crispy fried chicken strips marinated in buttermilk and coated in a flavorful batter, served with a sweet and spicy honey chipotle sauce. Ideal for a tasty meal or snack!
Ingredients
Scale
- 1 pound chicken breast, cut into strips
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon cayenne pepper (optional, for extra heat)
- Vegetable oil, for frying
- 1/2 cup honey
- 2 tablespoons chipotle peppers in adobo sauce, finely chopped
- 1 tablespoon soy sauce
- 1 tablespoon apple cider vinegar
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- Chopped fresh cilantro (optional)
- Lime wedges (optional)
Instructions
- In a large bowl, pour in the buttermilk and add the chicken strips. Ensure all chicken is well-coated. Cover with plastic wrap and marinate in the refrigerator for at least 1 hour, or up to overnight.
- In a medium bowl, combine honey, chopped chipotle peppers, soy sauce, apple cider vinegar, garlic powder, and onion powder. Mix until well combined. Season with salt and pepper to taste. Set aside.
- In a separate bowl, combine flour, garlic powder, onion powder, paprika, salt, black pepper, and cayenne pepper (if using). Mix well.
- Remove each marinated chicken strip from the buttermilk, allowing excess to drip off. Dredge in the flour mixture, ensuring full coverage. Shake off excess flour and place on a plate. Repeat until all strips are coated.
- In a large skillet or heavy-bottomed pot, heat enough vegetable oil to cover the bottom by about 1 inch over medium-high heat until it reaches 350°F (175°C).
- Carefully add the coated chicken strips in batches, frying for about 4-5 minutes on each side until golden brown and cooked through (internal temperature should reach 165°F/75°C).
- Remove cooked chicken and place on a plate lined with paper towels to drain excess oil. Repeat with remaining chicken.
- In a large mixing bowl, toss the fried chicken strips with the honey chipotle sauce until well coated. Adjust sauce amount based on preference.
- Serve on a platter, garnished with chopped cilantro and lime wedges on the side.
Notes
- For extra heat, increase the amount of chipotle peppers in the sauce.
- Ensure the oil is at the right temperature to achieve crispy chicken.
- Leftover chicken can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 60 minutes
- Cook Time: 20 minutes