JUICY LEMON CHICKEN STRIPS WITH HONEY BUTTER SAUCE
Servings: 6
INGREDIENTS
For the chicken marinade:
800 g chicken breast fillet (cut into strips)
240 ml buttermilk
1 tbsp black pepper
1 tbsp lemon zest (grated)
1 tbsp fresh lemon juice
1 tsp sriracha (or your favorite hot sauce)
For coating:
120 g all-purpose flour
1 tsp garlic powder
1 tsp paprika powder
For frying:
Neutral vegetable oil (as needed)
For the sauce:
150 g runny honey
100 g butter, melted
1 tbsp lemon zest (grated)
½ tsp black pepper
1 garlic clove, minced
INSTRUCTIONS
Prep time: ~45 minutes (plus marinating time)
In a bowl, combine chicken strips, buttermilk, lemon zest, lemon juice, hot sauce, garlic powder, paprika, and pepper. Mix well.
Cover the bowl and refrigerate for at least 3 hours or overnight.
In a shallow bowl, mix flour with pepper, garlic powder, and paprika.
Pour oil into a deep pan or wide pot and heat well.
Remove chicken from the marinade, let excess drip off, and coat in the seasoned flour.
Carefully add 4–5 chicken strips at a time into the hot oil so they’re not crowded. Fry for 2–3 minutes per side until golden and crispy.
Transfer to paper towels to absorb excess oil.
Make the honey butter sauce: melt butter in a small saucepan over medium heat, then remove from heat. Stir in honey, pepper, lemon zest, and garlic. Mix well.
Place chicken strips on a plate and brush or drizzle with the honey butter sauce. You can also serve the sauce on the side for dipping.
Tips:
• If you’re not eating all the chicken right away, don’t sauce it in advance — it will lose its crispiness. Add sauce just before serving.
• If using whole chicken breast fillets, slice them into strips first.
Sweet, zesty, buttery, crispy… absolute flavor bomb 🍯🍋🔥
Credit: Gina