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Friday, June 25, 2010

Honey BBQ Strips (Rinna Harris)

2 lb boneless, skinless chicken strips

2 c flour

1 tsp salt

1 tsp fresh ground pepper

1 c buttermilk (sub 1 Tbsp lemon juice + milk to make 1 c)

Olive oil

1 c BBQ sauce (Bulls Eye Honey Smoked)

¼ c water

2 Tbsp honey (may add more if desired)

1 Tbsp ketchup

1 tsp liquid smoke

Mix flour, salt, and pepper in bowl and set aside. Place buttermilk in separate bowl. Heat oil in large frying pan over medium heat. Dip chicken strips in flour then in buttermilk and then finally flour again. Place in oil (don’t overcrowd) and cover to retain moisture. Fry until lightly golden brown. Remove strips and drain. Place next 5 ingredients in a small sauce pan mix thoroughly and simmer on low heat stirring frequently for 20 min. Let sauce cool slightly. Dip one chicken breast strip in sauce at a time and place in a baking pan that has been sprayed lightly with a non-stick spray. Place in a preheated oven at 350° and bake for 20 min.

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