Are you craving juicy, tender chicken strips with a smoky-sweet BBQ glaze? Look no further! This recipe delivers perfectly crispy chicken on the outside and succulent meat on the inside, all coated in a mouthwatering homemade BBQ sauce. Forget the takeout – this recipe is easy enough for a weeknight dinner and impressive enough for a party.
What Makes This BBQ Chicken Strips Recipe Special?
This recipe stands out because it focuses on achieving that perfect balance: crispy, flavorful chicken with a homemade BBQ sauce that complements, rather than overwhelms, the chicken's taste. We'll cover everything from the breading technique to the sauce's subtle nuances, ensuring your chicken strips are restaurant-quality.
Ingredients:
For the Chicken Strips:
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch strips
- 1 cup all-purpose flour
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon cayenne pepper (optional, for a little heat)
- 1 cup buttermilk
- 1 cup panko bread crumbs
For the BBQ Sauce:
- 1 cup ketchup
- 1/4 cup apple cider vinegar
- 1/4 cup brown sugar
- 2 tablespoons Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1 tablespoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For Frying:
- Vegetable oil, for frying
Instructions:
1. Prepare the Chicken:
Cut the chicken breasts into 1-inch strips. Ensure they're relatively uniform in size for even cooking.
2. Make the Breading:
In a shallow dish, whisk together the flour, paprika, garlic powder, onion powder, salt, pepper, and cayenne pepper (if using). In another shallow dish, pour the buttermilk. In a third shallow dish, place the panko bread crumbs.
Dredge each chicken strip in the flour mixture, then dip it into the buttermilk, ensuring it's fully coated. Finally, coat the strip thoroughly in the panko bread crumbs, pressing gently to adhere.
3. Fry the Chicken:
Heat about 1 inch of vegetable oil in a large skillet over medium-high heat to 350°F (175°C). Carefully place the breaded chicken strips in the hot oil, ensuring not to overcrowd the pan. Fry for about 5-7 minutes per side, or until golden brown and cooked through. Use a thermometer to ensure the internal temperature reaches 165°F (74°C).
4. Make the BBQ Sauce:
While the chicken is frying, combine all the BBQ sauce ingredients in a saucepan over medium heat. Bring to a simmer, stirring occasionally, until the sauce thickens slightly (about 5-7 minutes).
5. Glaze and Serve:
Once the chicken is cooked, remove it from the oil and place it on a wire rack to drain excess oil. Toss the chicken strips in the BBQ sauce, ensuring they're evenly coated. Serve immediately.
Frequently Asked Questions (FAQs)
Can I bake the chicken strips instead of frying them?
Yes! Preheat your oven to 400°F (200°C). Arrange the breaded chicken strips on a baking sheet lined with parchment paper. Bake for 20-25 minutes, flipping halfway through, until golden brown and cooked through. You can still toss them in the BBQ sauce after baking.
How long can I store leftover chicken strips?
Store leftover chicken strips in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven or microwave before serving.
Can I make the BBQ sauce ahead of time?
Absolutely! The BBQ sauce can be made ahead of time and stored in the refrigerator for up to a week. This allows the flavors to meld, resulting in an even more delicious sauce.
What other dipping sauces pair well with BBQ chicken strips?
Ranch dressing, honey mustard, and even a spicy mayo are all great options for dipping your BBQ chicken strips.
What kind of oil is best for frying chicken strips?
Vegetable oil, canola oil, or peanut oil are all good choices for frying chicken strips. Avoid using olive oil, as it has a lower smoke point.
This recipe is a guaranteed crowd-pleaser. Enjoy your delicious homemade BBQ chicken strips! Remember to adjust seasonings to your preference – a little extra spice or sweetness never hurts!
