Chicken Strips Recipe

Prepare Chicken

Trim any fat from the chicken breasts and slice each breast into 6–8 even strips about 1/2" thick so strips cook evenly.

In a medium bowl, whisk together buttermilk, hot sauce, 1 tsp kosher salt and 1 tsp black pepper. Add chicken strips and ensure they are fully submerged. Cover and refrigerate for at least 1 hour and up to 4 hours (overnight not recommended because the buttermilk will begin to break down texture).

In a shallow wide dish or rimmed baking sheet, combine flour, cornstarch, paprika, garlic powder, onion powder, cayenne, oregano, 1 tsp kosher salt and 1/2 tsp black pepper. Mix thoroughly so spices are evenly distributed.

Set up an assembly line: marinated chicken in one bowl, seasoned flour in the dish. Remove chicken from buttermilk one piece at a time, allowing excess to drip back into the bowl, then press firmly into the flour mixture to fully coat. For an extra-crisp double coat (recommended), return the floured strip briefly to the buttermilk (shake off excess) and press again into the flour. Place breaded strips on a wire rack while you finish coating the rest.

Pour oil into a heavy-bottomed skillet or Dutch oven to a depth of about 1–1.5" (approximately 1.5–2 cups depending on pan). Heat oil over medium-high until it reaches 350°F (175°C) on a thermometer. If you don't have a thermometer, test by dropping a small pinch of flour into the oil — it should sizzle steadily and float.

Fry chicken strips in batches (do not crowd) for 3–4 minutes per side, about 6–8 minutes total, until golden brown and an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Adjust heat as needed to maintain 325–350°F so crust browns without burning. Transfer cooked strips to a wire rack set over a sheet pan and season lightly with a pinch of salt while hot.

In a small saucepan over low heat, combine honey, apple cider vinegar, chile flakes, sriracha and 1/4 tsp kosher salt. Warm gently, stirring, until honey thins and the mixture is glossy and well combined, about 2–3 minutes. Do not boil — just warm to meld flavors.

Taste and adjust heat/sweetness: add more sriracha for heat or an extra 1/2 tsp vinegar for brightness. Keep warm or let cool to room temperature; the sauce will thicken slightly as it cools.

To apply, either drizzle the hot honey over a platter of fried chicken strips or toss strips lightly in the warm honey for a thin glaze. For contrast, reserve some honey for serving on the side.

In a small bowl, whisk together mayonnaise, sriracha, lemon juice, grated garlic, honey, salt and black pepper until smooth. Taste and adjust seasoning — add more sriracha for heat or more honey to mellow. Refrigerate until ready to serve. Aioli can be made up to 24 hours in advance.

Arrange chicken strips on a platter or individual plates. Drizzle or toss with Firefly hot honey as desired. Serve with a small bowl of sriracha aioli for dipping, garnish with chopped parsley and lemon wedges on the side. Recommend serving immediately while hot and crisp.