Hot Honey Chicken Strips

Preparing a plate of homemade chicken strips is easier than you think. They are deliciously juicy, crispy and you know exactly what the ingredients are. You can just create the strips but check out my hot honey drizzle and ranch dressing to have a full flavour explosion.

Crispy Chicken with hot honey sauce and fresh ranch dip

Prep time

30 min

Serves

up to 4

Cook time

20 min

THE FACTS

Cheap to create

Lasts up to 4 days in the fridge

INGREDIENTS

3 Chicken breast (or cut of your choice)

4 cups 600g oil for frying

3 tbsp baking soda (optional velveting)

MARINADE INGREDIENTS

2 cups 555g Greek yogurt

1 tbsp 10g Cyan pepper

1 tbsp smoked paprika

10g 1 tbsp

10g onion powder

1 tbsp 10g garlic powder

10g 2 tsp salt

DRY COATING INGREDIENTS

3 cups 460g self raising flour

1/2 70g cup corn flour

1 tsp 5g baking powder

1/2 cup 90g hot paprika

1/2 tbsp 5g salt

1/2 tbsp 3g pepper

2 tbsp 10g cayenne

1 tbsp 2g oregano

Simplified Recipe Card

This recipe again can be altered to increase heat or bring in more garlic or mustard. It's all in the dry coating, let me know your favourite dry coating. I'd love to try it!

You can follow the directions below or follow along with the...

Real time tutorial

11 min

CHICKEN PREP

Either Velvet your chicken for 15 min in 3 tbsp baking soda and wash before marinating with the wet marinade.

Or Combine the Greek yogurt and spices and leave in the fridge overnight (up to 12 hours.)

Or You can use a combination of both methods, velvet then coat chicken win marinade while prepping the rest of the method.

Velvet your chicken and after washing and drying your chicken marinate the chicken in the yoghurt spice mixture for 30 minutes or so. The wet yoghurt dredge will replace the standard flour and egg dredge.

DRY COATING

1. In a medium to large bowl place self raising, corn flour along with all the spices and mix well.

COOKING METHOD

2. Heat your oil to 74°c (164°f) you will need to monitor the heat of your oil as it fluctuates quite rapidly unless you are using a deep fryer with a thermostat.

NOTE: Have your oven set to 120°c to keep your chicken warm while you are cooking (this also assists in finishing the cooking process if the center of your chicken isn’t cooked through.

3. Have your station set with wet and dry bowls and a wire rack over a baking tray to drip drain your fried chicken and will assist in transferring your chicken to and from the oven.

4. Wipe off a little of the wet mixture from the chicken and roll in the dry coating ensuring the chicken is completely covered. Carefully drop the coated chicken into the hot oil.

5. Cooking for approximately 4 minutes of until golden brown, using a thermometer check the internal temperature 74C 165F.

ACCOMPANIMENTS

Prepare a bowl of fresh made Sliver and Bite Ranch and a bed of rocket to lay your chicken.

Drizzle over a little (or a lot) of Sliver and Bite's Hot Honey Drizzle, dip and enjoy!

Honestly, fresh is best. Get into it!!