Chicken Strips with Homemade Honey BBQ

Making your own chicken strips is easy and skip all the crazy long unpronounceable ingredients.  They are freezer friendly and re-heat easily.  Great cold for lunches too.  Want nuggets?  Cut up the chicken a little smaller and fry it up just the same.

Chicken Strips with Homemade Honey BBQ                                    Printable Recipe

Sauce:
1-1/4 cups ketchup
1/3 cup white vinegar
1/4 cup molasses
1/4 cup honey
1 teaspoon liquid smoke
1/2 teaspoon salt
1/4 teaspoon plus a dash onion powder
Dash red cayenne powder
Dash garlic powder
Dash cumin




Batter:
1 egg, beaten
1 cup milk
2 cups all-purpose flour (or Jovial Einkorn flour)
1/2 teaspoon salt
1/4 teaspoon pepper


Chicken wing pieces or you can use cut up chicken/turkey breast or tenders OR bake prebreaded frozen chicken tender/wings


Canola oil for frying


Sauce...
Combine the sauce ingredients in a small saucepan over medium heat. Stir until ingredients are well combined and bring to a boil. Then reduce heat and simmer uncovered for 15 to 20 minutes. It will thicken as it cool. Keep in fridge.


Heat oil to 350 degrees in a deep fryer.


Combine the beaten egg with the milk in a small bowl. In another small bowl, combine the flour, salt, and pepper.


Dip each piece of chicken first in the flour mixture...
then into the milk and egg mixture...

and back into the flour.

Arrange chicken on a plate until each one is coated with batter.

Fry the pieces for 9 to 12 minutes or until light golden brown. My self cut tenders were thinner, I think I did about 5-6 minutes.

Drain on paper towels or a rack.

Drizzle or dip in the honey bbq sauce. Awesome cold out of the fridge!

Gluten free version!! *I found I didn't use as much coating with this so start off with 1 cup of GF flour.  You can always add more to your breading dish if you need to.

Also works great with Jovial Einkorn flour!!

Saltimbocca

Saltimbocca

1 oz Parmesan Cheese (shaker stuff is ok but we prefer the shredded cheese)

3 Tablespoons flour

dried parsley (I don't measure, I just shake in for color)

olive oil

thin sliced pork, turkey, or chicken (I'd say about 1/4")

proscuitto

3/4- 1 cup chicken broth

Mix flour, parmesan, and dried parsley.

This is the proscuitto, very thin and easy to tear into the right shape for your meat. Edible just like this since it's not raw, more like a thin ham but will crisp up like bacon.

Lay the proscuitto on the meat and coat with flour mixture.

Add olive oil to the pan and place meat in the pan, try not to crowd so they brown and not steam. Cook on each side until golden. 3-5 mins total since meat is thin.

You can cook this two ways. You can cook the meat in batches and do the sauce at the end or do 1 batch and sauce, then the second, third (however many you need) and do sauce for each as you go. I prefer to do sauce for each batch as I go. If you use a non stick pan there will not be as many bits in it as a stainless steel but I prefer the clean up from a nonstick, much easier!

To make the 'sauce' add a little bit of the chicken broth ... and let it simmer a little. It will combine with the flour on the meat and thicken. It's not a heavy sauce, just for some added moisture.

Tastes great served with this garlic cream sauce.