Honey BBQ Baked Chicken Strips

This crispy honey BBQ baked chicken has revolutionized our family dinner routine by delivering takeout flavor without the guilt. The secret lies in the crunchy corn flake coating that gets wonderfully crisp in the oven instead of the fryer, while the sticky sweet honey BBQ sauce creates that irresistible glaze we all crave.

I first created this recipe when my kids were begging for takeout during a busy weeknight. The look on their faces when they tasted these homemade strips told me everything I needed to know. Now they request "mom's special chicken" at least twice a month.

Ingredients

• Boneless skinless chicken breasts: Cut into strips creates the perfect tender interior with maximum surface area for that crunchy coating
• All purpose flour: Helps the egg mixture adhere better to the chicken for the perfect base layer
• Eggs and milk: Create the essential binding layer that helps the corn flakes stick perfectly to each piece
• Corn flakes cereal: Provides that signature crispy texture that makes these strips irresistible look for name brand for best results
• Spice blend: Salt, pepper, garlic powder and paprika adds depth to the coating without competing with the sauce
• BBQ sauce: Forms the foundation of our glaze use your favorite store bought brand for consistent results
• Honey: Adds natural sweetness and that sticky quality that makes the sauce cling beautifully to each piece
• Ketchup: Balances the sweetness with a touch of acidity for the perfect flavor profile

How To Make Honey BBQ Baked Chicken

Prep Your Station:

Start by preheating your oven to 400°F and line a large baking sheet with parchment paper. The parchment prevents sticking and makes cleanup much easier. Take time to organize your breading station in order flour egg mixture corn flake coating to create an efficient workflow.

Flour Coating:

Place your chicken strips in a medium bowl with the flour and toss them thoroughly. Make sure each piece is completely coated as this first layer is crucial for helping the remaining ingredients adhere. Shake off any excess flour to prevent clumping in the next steps.

Prepare The Corn Flake Mixture:

Combine the crushed corn flakes with salt, pepper, garlic powder and paprika in a large bowl. Mix thoroughly to distribute the seasonings evenly throughout the coating. The finer you crush the corn flakes the more even your coating will be but leave some larger pieces for extra crunch.

Egg Wash:

Whisk the eggs and milk together until completely smooth and uniform. This mixture acts as the glue that will hold the corn flake coating to the chicken. Make sure your bowl is wide enough to easily dip the chicken strips.

Breading Process:

Working with one piece at a time dip each flour coated chicken strip into the egg mixture allowing excess to drip off. Then roll it in the corn flake mixture pressing gently to help it adhere. Place each completed piece on your prepared baking sheet with space between them for even browning.

Baking Technique:

Bake for a total of 20 minutes flipping each piece at the 10 minute mark. This ensures even cooking and maximum crispiness on all sides. Look for a golden brown color and internal temperature of 165°F to ensure doneness.

Sauce Preparation:

While the chicken bakes combine BBQ sauce honey and ketchup in a small saucepan. Heat over medium low heat for 6 to 7 minutes stirring occasionally. The sauce should thicken slightly as it warms but not reduce too much.

Final Assembly:

Allow the chicken to cool for 3 to 4 minutes after removing from the oven. This brief rest helps the coating set. Pour the warm honey BBQ sauce over the chicken and gently toss until each piece is evenly coated. Serve immediately for the perfect balance of crunch and sauce.

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My favorite part of this recipe is the moment when the warm honey BBQ sauce hits the crispy chicken creating that beautiful glaze. It reminds me of the first time I made these for my husband who declared them better than any restaurant version he had ever tried. That moment of pride still makes me smile every time I prepare this dish.

Make Ahead Options

These chicken strips can be prepped ahead of time to make dinner even quicker. Bread the chicken strips up to 8 hours before cooking and store them uncovered in the refrigerator on a baking sheet. This actually helps the coating adhere better and creates an even crispier exterior. The sauce can also be made up to 3 days in advance and stored in an airtight container in the refrigerator. Simply reheat it before tossing with the freshly baked chicken.

Clever Substitutions

If you need a gluten free version you can substitute the all purpose flour with rice flour or gluten free all purpose flour. For the corn flakes look for a certified gluten free brand or substitute with crushed rice cereal. The chicken is equally delicious with turkey breast tenderloins which offer a leaner alternative with similar texture. For a spicier version add a tablespoon of hot sauce to your egg mixture and a teaspoon of cayenne to your corn flake coating.

Serving Suggestions

These honey BBQ chicken strips pair wonderfully with classic sides like coleslaw potato salad or mac and cheese. For a lighter meal serve them atop a crisp green salad with ranch dressing. They also make excellent appetizers for game day when cut into smaller pieces and served with extra dipping sauce on the side. My family loves them in wraps for lunch the next day with lettuce tomato and a drizzle of ranch dressing.

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Frequently Asked Questions

→ How do I get crispy baked chicken strips?

To achieve crispy baked chicken strips, use crushed corn flakes as the coating and bake at 400°F, flipping halfway for even browning.

→ Can I make the honey BBQ sauce in advance?

Yes! You can prepare the honey BBQ sauce up to 2 days ahead. Just store it in an airtight container in the fridge and warm it up before tossing with the chicken.

→ What are some substitutes for corn flakes in the coating?

If you don’t have corn flakes, you can use panko breadcrumbs, crushed crackers, or even pretzels for a crunchy coating.

→ Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs work well for this dish; just ensure they are boneless and cut into strips for even cooking.

→ How do I store and reheat leftovers?

Store leftover chicken in an airtight container in the fridge for up to 3 days. To reheat, bake at 375°F for about 10 minutes to maintain crispiness.

→ Can I make this dish gluten-free?

Yes! Simply use gluten-free flour and gluten-free corn flakes in place of regular ones, while making sure your BBQ sauce is gluten-free as well.