Ingredients:

  • 1.5 lbs Boneless Skinless Chicken Breasts, cut into 1-inch strips
  • 1 tsp Kosher salt
  • 1/2 tsp Black pepper
  • 1/2 cup Buttermilk
  • 1/2 cup All-purpose flour
  • 1/4 cup Cornstarch
  • 1 tsp Smoked paprika
  • 1 tsp Garlic powder
  • 1/2 tsp Onion powder
  • 1/2 cup clover honey
  • 3 tbsp vinegar-based hot sauce
  • 1 tbsp Apple cider vinegar
  • 1/2 tsp Crushed red pepper flakes

Instructions:

  1. Slice the 1.5 lbs of chicken into 1 inch strips and pat them bone dry with paper towels. Note: Moisture is the enemy of a crispy crust.
  2. Toss the chicken with 1 tsp Kosher salt and 1/2 tsp black pepper until every inch is coated.
  3. Pour 1/2 cup buttermilk into a shallow bowl and submerge the chicken strips.
  4. In a separate bowl, combine 1/2 cup flour, 1/4 cup cornstarch, paprika, garlic powder, and onion powder.
  5. Lift a strip from the buttermilk, let the excess drip off, then press firmly into the flour mixture. Wait 5 minutes before cooking to let the coating set.
  6. Heat oil in your skillet over medium high. Add chicken in batches, cooking for 3-4 minutes per side until golden and crackling.
  7. In a small pan, whisk the honey, hot sauce, vinegar, and red pepper flakes over medium heat.
  8. Cook the glaze for 2 minutes until it starts to foam and thicken slightly.
  9. Place cooked chicken in a large bowl, pour the warm glaze over, and toss gently.
  10. Let the chicken sit for 60 seconds until the glaze turns tacky and translucent.