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Spicy Honey Mustard Chicken Strips

Juicy, crispy chicken strips served with a delicious spicy honey mustard dipping sauce. This easy-to-make recipe is a comforting, flavorful favorite perfect for weeknights or game day.
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Prep Time 25 minutes
Cook Time 20 minutes

Equipment

  • Medium bowl for marinating
  • Shallow bowl for breading
  • Large skillet for frying
  • Tongs
  • Small bowl for sauce
  • Plate lined with paper towels for draining fried chicken
  • Plate or baking sheet for coated chicken

Ingredients
  

Main Ingredients

  • 1.5 pounds chicken tenders or breast strips You can buy tenders or slice chicken breasts yourself. Just aim for even sizes for even cooking.
  • 1 cup buttermilk This is the magic ingredient for tender, juicy chicken! If you don't have buttermilk, you can make a quick substitute by adding 1 tablespoon of white vinegar or lemon juice to a cup of milk and letting it sit for 5-10 minutes.
  • 1 cup all-purpose flour Our base for the crispy coating.
  • 0.5 cup breadcrumbs Adds extra crunch! Panko breadcrumbs work great here too for maximum crispiness.
  • 1 teaspoon paprika Adds color and a little warmth.
  • 0.5 teaspoon cayenne pepper Here's where the "spicy" comes in! Adjust to your heat preference.
  • 0.5 teaspoon garlic powder Essential flavor booster!
  • Salt to taste: Don't forget to season your coating mixture well.
  • Pepper to taste: Freshly ground is always best.
  • Oil for frying Use a neutral oil with a high smoke point, like vegetable, canola, or peanut oil. You'll need enough to generously coat the bottom of your pan, about 1/2 inch deep.

For the best dipping sauce ever

  • 0.25 cup honey Sweetness to balance the heat and tang.
  • 3 tablespoons Dijon mustard Tangy and sophisticated mustard flavor.
  • 1 tablespoon yellow mustard That classic, slightly sharper mustard note.
  • 1 tablespoon mayonnaise Adds creaminess and binds the sauce together beautifully.
  • 1 teaspoon hot sauce Brings the heat! Use your favorite kind – Sriracha, Frank's RedHot, or whatever you have on hand. Adjust to your spice preference.

Instructions
 

  • Marinate the Chicken: Grab a medium bowl and place your chicken strips inside. Pour the buttermilk over the chicken, making sure everything is well coated. Let this sit and do its magic for at least 20 minutes. You can even pop it in the fridge for up to a couple of hours for extra tenderness if you have the time!
  • Prepare the Breading: While the chicken is marinating, grab another bowl – a shallow one works well for dredging. Whisk together the flour, breadcrumbs, paprika, cayenne pepper, garlic powder, salt, and pepper. Give it a good mix so all those seasonings are evenly distributed.
  • Coat the Chicken: One by one, take a chicken strip out of the buttermilk (letting any excess drip off) and place it into the breading mixture. Press the breading onto the chicken with your hands, making sure it's fully coated on all sides. Place the coated strips on a plate or baking sheet as you go.
  • Heat the Oil: Pour enough oil into a large skillet to come up about 1/2 inch. Heat the oil over medium-high heat. You'll know it's ready when a tiny pinch of the breading mixture sizzles immediately when you drop it in. Be careful not to let it get too hot, or the outside will burn before the inside cooks.
  • Fry 'Em Up: Carefully place the coated chicken strips into the hot oil. Don't overcrowd the pan – cook in batches! Give them plenty of space. Fry for about 3-4 minutes per side, until they are golden brown and cooked through (the internal temperature should reach 165°F). Use tongs to flip them.
  • Drain: As each batch is done, remove the chicken from the skillet and place them on a plate lined with paper towels to drain off excess oil.
  • Make the Sauce: While the chicken is resting (or even while the last batch is frying), grab a small bowl. Whisk together the honey, Dijon mustard, yellow mustard, mayonnaise, and hot sauce until smooth and well combined. Give it a taste and adjust the hot sauce if you want more heat!
  • Serve: Arrange the hot, crispy chicken strips on a platter with that irresistible spicy honey mustard sauce for dipping. Get ready for rave reviews!

Notes

Tips for Success: Don't Skip the Buttermilk: It really makes a difference in tenderizing the chicken. Season Your Breading: Unseasoned breading makes for bland chicken. Taste the mixture (before adding the chicken, obviously!) to make sure it has enough salt and pepper. Don't Overcrowd the Pan: Frying in batches ensures the oil stays hot enough to get the chicken crispy and prevents them from steaming instead of frying. Monitor Oil Temperature: If the oil is too hot, the outside burns. If it's too cool, the chicken absorbs too much oil and gets greasy. Medium-high heat is usually just right, but watch and adjust as needed. Drain on Paper Towels: This helps keep them crispy after frying. Make the Sauce Ahead: The honey mustard sauce can be made a day or two in advance and stored in the fridge. The flavors actually meld together even better! Storage: Store leftover chicken strips and dipping sauce separately in airtight containers in the refrigerator for up to 3-4 days. Reheating: To reheat the chicken strips, the best way to regain some crispness is in a toaster oven or conventional oven at around 350°F (175°C) for 10-15 minutes, or until heated through. You can also air fry them! Microwaving will heat them but they'll lose their crispiness.