This dish features crispy chicken strips coated in a flavorful wet and dry batter, glazed with a hot honey dressing, and served with a creamy Wingstop ranch dressing. Perfectly fried until golden brown and paired with a zesty ranch dip, this recipe offers a deliciously spicy twist on a classic favorite.
1: Prepare the wet batter by whisking together buttermilk, hot sauce, smoked red pepper powder, red chili powder, garlic powder, black pepper, and salt in a large bowl.
2: Add the chicken strips to the wet batter and let marinate for 3-4 hours or overnight.
3: Prepare the dry batter by whisking together flour, cornstarch, baking powder, smoked red pepper powder, red chili powder, garlic powder, black pepper, and salt in a separate bowl.
4: Remove the chicken from the wet batter, coat it in the dry batter, shaking off excess, then return it to the wet batter before coating it again in the dry batter.
5: Heat about 3-4 inches of oil in a deep frying pan to 350°F.
6: Fry the chicken in batches until golden brown and crispy, about 6-8 minutes per batch, or until the internal temperature reaches 165°F.
7: Drain the fried chicken on a cooling rack.
8: Make the hot honey glaze by melting butter in a saucepan over medium heat, then stirring in honey, hot sauce, smoked red pepper powder, and garlic powder until smooth.
9: Brush the hot honey glaze onto the chicken strips.
10: Mix the ranch by whisking together mayonnaise, sour cream, buttermilk, salt, garlic powder, black pepper, parsley, and dill until smooth.
11: Serve the hot honey fried chicken with Wingstop ranch dressing for dipping.
