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Crispy golden honey butter chicken strips on a platter with a side of creamy chili dip

Sticky Honey Butter Chicken Strips with Creamy Chili Dip

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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
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.