Copycat KFC Honey Barbecue Chicken Strips

Fabulously crunchy and tasty!

Course Appetizer or Main

Cuisine American

Keyword BBQ, chicken fingers

Prep Time 15

Cook Time 30

Servings

Calories 384kcal

Equipment

deep fryer

Ingredients

For the chicken

2 pounds chicken breast or chicken tenders, cut into small strips or bite-sized pieces

For the dredging (double if cutting your chicken into small pieces)

2 ¾ cups all-purpose flour
1 teaspoon kosher salt
1 teaspoon fresh ground black pepper
1 cup buttermilk

For the sauce

1 cup hickory BBQ sauce
½ cup water
2 tablespoons honey
1 tablespoon ketchup
1 teaspoon liquid smoke
vegetable oil for frying

Instructions

For the sauce (make first)

Heat a medium saucepan over low heat. Add all of the sauce ingredients and stir.
Bring to a low simmer and keep simmering for 20 minutes, stirring often, until the sauce is slightly thick.
Reduce heat and keep sauce warm until ready to use.

For the chicken

Preheat oven to 350 F. Line a baking sheet with foil and spray lightly with non-stick spray.
Heat 3-4" of oil to 350 F in a deep fryer or Dutch oven.
Combine the flour, salt and pepper in a shallow bowl or pie plate.
Pour the buttermilk into another shallow bowl or pie plate.
Working in batches if needed, coat the chicken pieces in the flour mixture.
Shake off any excess and then place into the buttermilk. Turn to coat.
Shake off any excess and return the chicken to the flour to coat again.
Shake off any excess and place in the hot oil. Fry 8-12 minutes until golden brown. Small pieces take less time. Thicker, larger pieces will take the full 12 minutes.
Remove to a paper towel-lined plate to drain.
When all of the chicken pieces are fried, brush them with the BBQ sauce and place on the foil-lined baking pan.
Bake for 10 minutes to set the sauce.
Remove and serve.

Notes

The smaller you cut your chicken pieces, the more buttermilk and flour mixture you'll need. You may want to double the recipe for the dredging if you like your chicken strips small.

Nutrition