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Southern Fried Chicken Strips with Honey Mustard dipping sauce
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5 from 4 votes

Southern Fried Chicken Strips with Honey Mustard Dipping Sauce

Southern Fried Chicken Strips with Honey Mustard are totally irresistible. The chicken strips are marinated in seasoned buttermilk and fried to perfection. Each bite is crispy, crunchy with just the right amount of seasoning. When paired with my Honey Mustard sauce, each bite is pure heaven.
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Main Course
Cuisine: American, Southern
Servings: 4 servings
Calories: 649kcal
Author: Chula King


Southern Fried Chicken Strips

  • 1 pound chicken breasts, boneless and skinless (See Tip 1)
  • 1 cup (8 ounces) buttermilk (See Tip 2)
  • 1 teaspoon hot sauce
  • 2 cups (10-ounces) all-purpose flour
  • 1 1/2 teaspoons Kosher salt
  • 1/2 teaspoon black pepper
  • 1 1/4 teaspoons paprika
  • 1 1/2 teaspoons baking powder
  • 3/4 teaspoon garlic powder
  • 2 large eggs
  • Vegetable oil for frying

Honey Mustard Dipping Sauce

  • 1/2 cup (4-ounces) mayonnaise
  • 2 Tablespoons (1.5 ounces) honey
  • 1 1/2 Tablespoons (0.75 ounces) yellow mustard
  • 1 Tablespoon (0.5 ounces) fresh lemon juice (See Tip 3)


Southern Fried Chicken Strips

  • Trim chicken breasts of all fat. Slice vertically into 1/2-inch long strips.
  • Combine buttermilk and hot sauce in a bowl; add chicken strips. Marinate for 30 minutes. (See Tip 3)
  • Combine flour salt, pepper, paprika, baking powder and garlic salt in a gallon Ziploc bag.
  • Whisk two large eggs together in a bowl.
  • Heat 2 to 3-inches of oil to 360°F.
  • Remove chicken strips from buttermilk allowing excess to drip off. Coat in seasoned flour, shaking off excess. Dip egg and coat again in seasoned flour, shaking off excess flour. Place on wire rack; repeat with remaining chicken tenders.
  • Allow coated chicken strips to rest on wire rack for 10 minutes. If the chicken strips start to look wet, coat again in seasoned flour.
  • Fry chicken strips in small batches 5 to 7 minutes or until golden brown. Drain on paper towels. (See Tip 4)
  • Serve with Honey Mustard Dipping Sauce.
  • Yield: 4 servings. (See Tip 5)

Honey Mustard Dipping Sauce

  • Whisk together mayonnaise, honey, mustard and lemon juice. Add enough orange juice to achieve the desired consistency.
  • Cover and refrigerate. Yield: about 3/4 cup.


  1. May also use chicken tenders.
  2. I used low fat buttermilk
  3. If the honey mustard dipping sauce seems too thick, add additional lemon juice to desired consistency.
  4. When you add the chicken strips to the hot oil, it will lower the temperature somewhat. Therefore be sure not to add too many chicken strips at a time. Otherwise, they could become greasy and soggy. 
  5. Leftover chicken strips can be reheated at 350° for 10 to 15 minutes.


Calories: 649kcal | Carbohydrates: 62g | Protein: 36g | Fat: 28g | Saturated Fat: 5g | Cholesterol: 180mg | Sodium: 1374mg | Potassium: 777mg | Fiber: 2g | Sugar: 13g | Vitamin A: 523IU | Vitamin C: 4mg | Calcium: 167mg | Iron: 4mg