Sticky Honey Butter Chicken Strips with Creamy Chili Dip

It’s 6pm and you need dinner fast. If you’re craving something crispy, sweet, and savory, you’ve found it. These Honey Butter Chicken Strips are the perfect solution for your family. You get a satisfying crunch without a lot of effort.

Why You’ll Make These Honey Butter Chicken Strips Again

This recipe is a total winner for a cozy Fall evening. It delivers a restaurant-quality meal in just 35 minutes. The balance of sweet honey and salty soy sauce is addictive. Kids love the finger-food style. Adults love the sophisticated flavor profile. It is the ultimate comfort food for any weeknight.

How This Comes Together

The process is surprisingly straightforward for such a gourmet result. You start by whisking a quick three-ingredient dip. Then, you use a double-dredge technique for maximum crunch. A quick fry and a 2-minute glaze finish everything off. Beginners can master this recipe on the first try.

What You’ll Need

Most of these items are already in your pantry or fridge. Use fresh chicken for the best texture.

• 1.5 lbs chicken breast, cut into strips
• 1 cup all-purpose flour
• 2 large eggs, beaten
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon kosher salt
• 1/2 teaspoon ground black pepper
• 4 tablespoons unsalted butter
• 1/3 cup honey
• 1 tablespoon soy sauce
• 1 teaspoon minced garlic
• 1/2 cup mayonnaise
• 1 tablespoon sriracha chili sauce
• 1 teaspoon lime juice
• Neutral oil for frying

Step-by-Step Directions

1. Combine mayonnaise, sriracha, and lime juice in a small bowl. Whisk until homogenous and refrigerate until service.
2. In a shallow dish, combine flour, garlic powder, smoked paprika, salt, and pepper.
3. Dredge chicken strips in the seasoned flour, dip into the beaten eggs, and coat once more in the flour mixture to ensure a thick crust.
4. Heat 1 inch of oil in a heavy skillet to 350°F (175°C). Fry chicken strips in batches for 3 to 4 minutes per side until golden brown and the internal temperature reaches 165°F (74°C). Drain on a wire rack.
5. In a separate large skillet over medium heat, melt the butter. Add the minced garlic and sauté for 1 minute.
6. Whisk in the honey and soy sauce. Simmer the mixture for 2 minutes until it thickens into a glaze.
7. Add the fried chicken strips to the glaze skillet and toss gently to coat each piece thoroughly.
8. Transfer chicken to a serving platter and serve immediately with the chilled chili dip.

How To Serve It

Serve these strips on a big platter while they are hot and glistening. The chilled chili dip provides a perfect temperature contrast. Pair them with a simple coleslaw or crispy french fries. This dish is also impressive for guests during a game day party. Everyone will be asking for the recipe.

Leftovers & Storage

Store any extras in an airtight container in the fridge for up to 3 days. To keep them crispy, avoid the microwave for reheating. Use your oven or air fryer at 350°F instead. Heat them for 5-7 minutes until they sizzle. These do not freeze well once glazed. Eat them fresh for the best possible experience.

Make It Even Better (Pro Tips)

• Don’t skip the second flour dredge for the thickest crust.
• Use a thermometer to keep your oil at a steady 350°F.
• Crowding the pan will make the chicken soggy, so cook in batches.
• Substitute maple syrup if you run out of honey.
• Prepare the dip a few hours early to let flavors meld.
• Add a sprinkle of sesame seeds for a fancy visual upgrade.

Easy Ways to Change It Up

• Swap sriracha for buffalo sauce for a different spicy kick.
• Use chicken thighs for an even juicier interior.
• Add a pinch of cayenne to the flour for extra heat.
• Try a lemon glaze instead of soy for a bright Spring twist.

Quick Questions

Can I use an air fryer?

Yes, you can air fry the strips at 400°F for 12 minutes. Toss them in the glaze afterward to maintain the flavor. The crust will be slightly less traditional but still delicious.

Is this recipe very spicy?

The chicken itself is sweet and savory. The chili dip has a mild kick from the sriracha. You can easily adjust the heat by adding more or less sauce.

I hope you love these as much as my family does. They are the ultimate crowd-pleaser for any night of the week. Give them a try tonight!

— Ethan

Sticky Honey Butter Chicken Strips with Creamy Chili Dip

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Servings: 4 servings

Calories: 680

Ingredients Method

Ingredients

  

• 1.5 lbs chicken breast, cut into strips
• 1 cup all -purpose flour
• 2 large eggs , beaten
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon kosher salt
• 1/2 teaspoon ground black pepper
• 4 tablespoons unsalted butter
• 1/3 cup hone y
• 1 tablespoon soy sauce
• 1 teaspoon minced garlic
• 1/2 cup mayonnais e
• 1 tablespoon sriracha chili sauce
• 1 teaspoon lime juice
• Neutral oil for frying

Method

 

1. Combine mayonnaise, sriracha, and lime juice in a small bowl. Whisk until homogenous and refrigerate until service.
2. In a shallow dish, combine flour, garlic powder, smoked paprika, salt, and pepper.
3. Dredge chicken strips in the seasoned flour, dip into the beaten eggs, and coat once more in the flour mixture to ensure a thick crust.
4. Heat 1 inch of oil in a heavy skillet to 350°F (175°C). Fry chicken strips in batches for 3 to 4 minutes per side until golden brown and the internal temperature reaches 165°F (74°C). Drain on a wire rack.
5. In a separate large skillet over medium heat, melt the butter. Add the minced garlic and sauté for 1 minute.
6. Whisk in the honey and soy sauce. Simmer the mixture for 2 minutes until it thickens into a glaze.
7. Add the fried chicken strips to the glaze skillet and toss gently to coat each piece thoroughly.
8. Transfer chicken to a serving platter and serve immediately with the chilled chili dip.