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    These chicken strips make a perfect dinner or are perfect to serve for the upcoming Super Bowl! Enjoy.



    Honey Pepper Sauce-

    ¾ cup honey

    1/3 cup soy sauce

    ¼ cup dark brown sugar

    ¼ cup pineapple juice

    juice of 1 lemon

    2 tablespoons apple cider vinegar

    2 tablespoons olive oil

    1 teaspoon ground black pepper

    ¼ teaspoon cayenne pepper

    ½ teaspoon paprika

    ¼ teaspoon garlic powder

    Chicken Strips-

    2lbs boneless skinless chicken breasts (cut into strips)

    2 ¾ cups all purpose flour

    1 teaspoon salt

    black pepper (to taste)

    1 cup buttermilk

    vegetable oil (for deep frying)


    In a medium sauce pan combine honey, soy sauce, brown sugar, pineapple juice, the juice of one lemon, apple cider vinegar, olive oil, ground black pepper, cayenne pepper, paprika, and garlic powder. Bring to a boil while stirring occasionally. Reduce heat and simmer uncovered for 15 minutes or until syrupy while stirring occasionally.

    Meanwhile, in a pie dish combine flour, salt and pepper. Set aside. Place the buttermilk into a separate bowl. Heat oil in a deep fryer to 375 degrees. Dip chicken strips first into the flour mixture, then into the buttermilk, and then again in the flour mixture. Repeat until all chicken strips are well coated.

    Place into a deep fryer and deep fry the chicken strips in batches, until golden brown and fully cooked (the internal temperature has reached 165 degrees). Drain on paper towels. Toss chicken strips with the honey-pepper sauce and serve immediately.

    Adapted from BlogChef

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