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These crunchy Honey BBQ Oven Chicken Strips are just what I want after a busy workweek. When I need something awesome that gets everyone happy at dinner, this mix of sweet BBQ sauce and zippy cornflake breading is a winner. Seriously, you'll never see leftovers.
The first time we had Honey BBQ Chicken Strips was at movie night with friends. My sister now asks for them every time. Turns out everyone loved how tasty and simple these are.
Ingredients
- Honey: Brings in that candy-like sweetness. Go for local, runny honey if you can for extra flavor.
- Ketchup: Smooths the sauce and adds a bit of tomato-y pop. Pick a thick kind if you can.
- BBQ sauce: Gives the sticky glaze that’s smoky and bold. Use a good, thick BBQ sauce for best results.
- Paprika: Makes things look pretty and adds a gentle smoky kick. Sweet paprika gives the best color.
- Garlic powder: Brings a nice hearty taste to the mix. Make sure it’s not clumpy for even coverage.
- Black pepper: Brings gentle spice, especially if it’s freshly cracked.
- Salt: Makes the crunchy coating pop—choose fine salt for an even bite.
- Cornflakes: The star of the crust! Use super fresh cornflakes for extra crunch.
- Whole milk: Makes the egg dip smoother so everything sticks better.
- Eggs: Help the flour and crust hold tight. Go for free-range eggs if you can.
- Flour: Locks in moisture and gets the other stuff to stick. Sifted flour works best for coating.
- Chicken breast fillets: Bring juicy, tender meat. When you buy them, look for fresh ones with a nice firm texture.
Simple step-by-step guide
- Time to serve:
- Let the strips cool a bit. Pop them in a bowl, pour over the warm honey BBQ glaze, and toss to coat every piece. Dig in while they’re hot and shiny.
- Glaze the sauce:
- Warm up BBQ sauce, honey, and ketchup on medium till it bubbles and thickens. Stir often so it doesn’t burn on the bottom.
- Bake:
- Put each coated piece on your lined tray. Leave space so they all get crispy. Bake 10 minutes, flip gently, then go another 10 until they’re nicely browned and crackly.
- Bread the chicken:
- Dunk dusted chicken in egg mix, let the extra drip off, then roll in crushed cornflakes. Press a bit to coat the outside—more crunch means more fun.
- Whip up the eggs:
- Beat milk and eggs together in a little bowl until it looks smooth and single-colored. This way the coating latches on just right.
- Mix up the crust:
- Crush cornflakes in a bag to chunky bits. Toss with salt, pepper, garlic powder, and paprika in a big bowl so the flavors blend well.
- Prep the chicken:
- Slice chicken into even strips. Roll them in flour in a bowl till they’re white all over so the next stuff sticks.
- Preheat the oven:
- Heat your oven to 200°C. Cover a baking tray with parchment so nothing gets stuck later.
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I’m a big fan of using honey from nearby farms. It gives the glaze a light, fragrant lift you just don’t get with regular stuff. The first batch I ever made was with my nieces—after that, they always want to help bread the next round. We had a blast together in the kitchen.
Storing tips
Just toss the Honey BBQ Chicken Strips in an airtight box in the fridge and they’ll last a couple of days. For best crunch, reheat quickly in the oven. Skip the microwave or you’ll lose all that crispy goodness.
Swap options
You can use boneless chicken thighs instead of breasts. If you want it gluten-free, grab gluten-free flour and cornflakes. For folks who don’t do eggs, just swap in more milk or some buttermilk. Don’t have honey or avoiding it? Agave syrup does the trick in the glaze!
Serving ideas
These strips are classics with some crunchy slaw or fries. Salad works great too. If you’re hosting, slice them up and stick some toothpicks in for easy party munching. For kids, try them in a wrap or just as snacky finger food.
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A bit of background
This one's inspired by iconic American chicken tenders. Over there, you’ll spot them in diners and fast food everywhere. I picked up the cornflake crust trick from a family get-together years ago and honestly, I haven’t looked back.
Common Recipe Questions
- → How do you keep chicken strips nice and moist?
Don't bake the chicken for too long. After flipping it, serve with sauce while it's still fresh to help it stay juicy.
- → Can I use breadcrumbs instead of cornflakes?
You can for sure. Breadcrumbs work, but they're not quite as crunchy as cornflakes.
- → What's the best way to make it spicier?
Add some chili powder or a few drops of hot sauce to your honey BBQ glaze.
- → Is this chicken good to prepare ahead of time?
You can easily coat the chicken and let it chill in the fridge before you bake it later.
- → How long do the leftovers keep?
Baked chicken strips stay good for two days in the fridge. They're tastiest right out of the oven, though.