Honey Bbq Chicken Strip Sandwich Recipes

Steps:

• 1. Place chicken in slow cooker.
• 2. In a bowl mix bbq sauce, dressing, brown sugar, and Worcestershire sauce. Pour this over the chicken and place lid on slow cooker.
• 3. Cook 6-8 hours on low or 3-4 hours on high.
• 4. Remove cooked chicken from slow cooker and shred using two forks.
• 5. Return shredded chicken to slow cooker and toss to coat with sauce. Then serve on Kaiser rolls.

Steps:

• Combine first 5 ingredients in a small bowl. Sprinkle chicken with seasoning blend or salt and pepper. Coat chicken in dressing and set aside for 10 minutes.
• Grill chicken on an indoor electric grill 6 to 7 minutes on each side or pan fry over medium high heat in a large nonstick skillet uncovered 6 minutes per side.
• Slice chicken breasts on an angle and pile meat roll bottoms. Top with lettuce, tomato, red onion and sliced avocado. Spread salsa on roll tops as a condiment. Serve sandwiches with Five Vegetable Slaw Salad and assorted tortilla chips.
• Combine vegetables in a bowl. In another small bowl, whisk lime juice and honey, and drizzle in oil to combine dressing. Pour dressing over slaw and season with salt and pepper, to taste.

Steps:

• Place one sheet of plastic wrap on a clean cutting board (see Cook's Note). Put one chicken piece in the center of the plastic wrap and top with another sheet. Pound the chicken with the flat side of a meat mallet, starting in the center and working your way to the edges, until the chicken is 1/4 to 1/2 inch thick. Cut each chicken thigh into 3 even strips. Transfer to a shallow bowl. Repeat with the remaining chicken. Sprinkle with a pinch of salt.
• Pour 1 cup buttermilk over the chicken. Marinate at room temperature for 20 to 25 minutes or overnight in the fridge if time allows.
• When ready to cook, preheat the oven to 200 degrees F. Pour about 1 inch of oil into a deep, heavy bottomed pot or Dutch oven. Heat over medium-high until a deep-fry thermometer registers 350 to 375 degrees F.
• Stir together the 1/4 cup honey in a small bowl with as much hot sauce as you like (I use 1 tablespoon, but I like it spicy.) Set aside until ready to serve.
• Stir together the flour, paprika, cayenne, 1 tablespoon salt and 1 tablespoon pepper in a large bowl. Stir in the garlic powder and onion powder if using.
• Stir the remaining 1/3 cup of buttermilk into the flour mixture until it has a chunky consistency.
• Working with 1 piece at a time, dredge the chicken in the flour mixture so that each piece is fully coated and place on a wire rack set inside a rimmed baking sheet. Repeat with the remaining chicken.
• Working in batches to avoid crowding the pot, add 3 to 4 pieces of the coated chicken and fry, undisturbed, until golden brown, 1 to 2 minutes. Flip and fry until the crust is golden brown and the internal temperature registers 165 degrees F on an instant-read thermometer, 1 to 2 minutes. Transfer the fried chicken strips to a wire rack set inside a rimmed baking sheet, season with a pinch of salt and hold in the warm oven. Check the oil temperature and adjust the heat as needed to bring it back to 350 to 275 degrees F, then repeat with the remaining chicken.
• Serve the fried chicken strips immediately with the hot honey.

Steps:

• For chicken strips: Mix flour, salt and pepper in a bowl; set aside.
• Place buttermilk in a separate bowl.
• Heat the oil for frying.
• Dip chicken strips in flour, then in buttermilk, and then again in flour.
• Place in hot oil (the temperature should read 375 degrees).
• Never crowd the chicken strips in the oil, fry only a few at a time until lightly golden brown Remove strips from oil; drain on paper towel.
• To make sauce: place all sauce ingredients in a small saucepan, mix thoroughly, and simmer on low heat for about 20 minutes; cool slightly.
• Dip one chicken strip in sauce at a time; place on baking sheet that has been sprayed with non-stick spray.
• Place the chicken strips on a 350 degree oven.
• Bake for 20 minutes.
• Serve with french fries.