Ultimate Finger-Lickin’ BBQ Chicken Recipe

1. Set up a batter station: Whisk together eggs, water, milk, 2 tablespoons salt, and 2 tablespoons pepper in a large bowl with a fork until smooth. Stir together flour, 1/4 cup salt, 5 teaspoons pepper, garlic, and mesquite seasoning in another large bowl.

2. Fill a large heavy skillet or wok halfway full with oil. Heat to 365 degrees F (180 degrees C).

3. Coat chicken in batter: Use a fork to pick up one chicken strip at a time and dip it into the egg mixture, then into the flour mixture, back into the egg mixture, and into the flour mixture again.

4. Place coated strips into the hot oil to fry. Cook in batches without crowding. Once chicken is browned on one side, flip over and brown on the other side.

5. Meanwhile, preheat the oven to 300 degrees F (150 degrees C). Butter a 12×20-inch glass baking dish, or two 9×13-inch baking dishes.

6. Pour enough barbeque sauce into the prepared dish to coat the bottom. Arrange fried chicken strips in rows in the dish. Pour remaining sauce over the top.

7. Bake in the preheated oven until the sauce is caramelized onto the chicken, 10 to 15 minutes.

Editor’s Note:

Nutrition data for this recipe includes the full amount of batter ingredients. The actual amount of batter consumed will vary. We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.