Bacon Breaded Chicken Strips with Honey Barbeque Sauce

By Tainan L – Saint John, NB
Bacon Breaded Chicken Strips with Honey Barbeque Sauce
  • Prep Time: 15
  • Total Time: 45
  • Servings: 4-6

Recipe Tags

About this Recipe

These crispy chicken strips, with honey barbeque dipping sauce, make for a great crispy snack while watching the big game!


4 Maple Leaf® Prime® Naturally Boneless Skinless Chicken Breasts
1 cup (250 mL) Buttermilk
1 tbsp (15 mL) Hot sauce
1 (65 g) Package Maple Leaf® Ready Crisp® Bacon Strips
1.5 cups (375 mL) Panko bread crumbs
1 tsp (5 mL) Smoked paprika
1 tsp (5 mL) Garlic powder
.25 tsp (1 mL) Each salt and pepper
.25 cup (60 mL) Ketchup
.25 (60 ml) Honey mustard
2 tbsp (30 mL) Honey
1 tbsp (15 mL) Dark brown sugar
1 tbsp (15 mL) Cider vinegar
2 tsp (10 mL) Soy sauce
.5 tsp (2 mL) Garlic powder
.5 tsp (2 mL) Chili powder


CUT chicken into 1/2 inch (1 cm) thick strips, place in a large re-sealable plastic bag.

WHISK together buttermilk and hot sauce, pour over chicken. Seal bag and let marinate in the refrigerator for at least 1 hour.

CRUMBLE bacon in the bowl of a food processor, pules until it resemble fine crumbs. Add breadcrumbs, paprika, garlic powder, salt and pepper, pulse until well combined, pour mixture into a shallow bowl.

PREHEAT oven to 375°F (190°C).

WORKING with one chicken strip at a time, remove chicken from marinate, allowing excess liquid to drain off. Toss chicken in breadcrumb mixture until well coated. Place on a parchment paper lined baking sheet, repeat with remaining chicken strips. Dispose of leftover marinade.

BAKE in preheated oven for 15 minutes, turn over and continue to bake for 10-15 minutes or until chicken is crispy and has reached an internal temperature at 165°F (74°C).

WHISK together all sauce ingredients in a large bowl, serve with chicken strips.

Comments & Ratings

 Rate by clicking on the maple leaves. (optional)
 Save this recipe to my Recipe Box

Comments (0)

Show More Comments

No Comments yet