Method

Chicken & Coating

Prep chicken

Trim any fat from the chicken breasts and cut into 1/2- to 3/4-inch wide strips (about 12–16 strips depending on breast size). Pat strips dry with paper towels.

Make marinade

In a medium bowl whisk together buttermilk and the egg until combined. Add 1/2 tsp kosher salt and 1/4 tsp black pepper. Add chicken strips, toss to coat, cover and refrigerate for 20–30 minutes (or up to 2 hours) to tenderize.

Make dry mix

In a shallow dish combine flour, cornstarch, remaining 1 tsp kosher salt, 3/4 tsp black pepper, garlic powder and paprika. Mix well so the cornstarch is evenly distributed.

Heat oil

Pour oil into a heavy skillet or Dutch oven to a depth of about 1 inch. Heat over medium-high until it reaches 350°F (175°C) or a small piece of bread sizzles and browns in about 45–60 seconds.

Coat chicken

Remove chicken from buttermilk, letting excess drip off. Dredge each strip in the flour mixture, pressing lightly so the coating adheres. Shake off excess and set on a wire rack while you fry (do not stack).

Fry in batches

Fry chicken strips in a single layer, 3–5 minutes per side, until golden brown and internal temperature reaches 165°F (74°C). Do not overcrowd the pan; work in batches. Transfer cooked strips to a wire rack set over a baking sheet to drain and stay crisp.

Honey-Rosemary Glaze

Make glaze

While the chicken rests, melt the butter in a small saucepan over low heat. Add honey, chopped rosemary, apple cider vinegar and soy sauce. Stir gently and warm until the honey thins and the mixture becomes glossy, about 2–3 minutes; do not boil. If glaze is too thick, whisk in up to 1 tsp hot water to reach a spoonable consistency. Season with 1/4 tsp salt and 1/4 tsp freshly ground black pepper. Taste and adjust balance (more vinegar for tang, more honey for sweetness).

Toss chicken with glaze

Place fried chicken strips in a large bowl. Pour the warm honey-rosemary glaze over the strips and gently toss with tongs or two forks so each piece is evenly coated. Work quickly so the glaze clings rather than soaks through the coating.

Garnish & Serve

Transfer glazed chicken strips to a serving platter. Garnish with fresh rosemary sprigs and serve with lemon wedges on the side. Offer your choice of two sides (turnip greens, lima beans, black-eyed peas, green beans) warmed separately.

Serve immediately so the coating stays crisp and the glaze is warm.

Honey Rosemary Chicken Strips Recipe