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Homemade Whataburger Honey BBQ Chicken Strip Sandwich: Easy Copycat Recipe photo

Whataburger Honey BBQ Chicken Strip Sandwich: Easy Copycat Recipe

A simple copycat of the Whataburger Honey BBQ Chicken Strip Sandwich with crispy battered chicken, Monterey Jack, Texas toast, and honey barbecue sauce.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 servings

Equipment

  • Deep Fryer or Large Heavy Pot
  • wire rack and baking sheet
  • Mixing Bowls
  • Skillet or griddle
  • Tongs
  • Measuring cups and spoons

Ingredients
  

  • 8 slices Texas toast
  • 3 tablespoons butter
  • 8 slices Monterey Jack cheese
  • 4 tablespoons honey barbecue sauce
  • 1 1/2 pounds chicken tenders
  • 2 cups all-purpose flour
  • 1 1/2 teaspoons salt
  • 1 1/2 teaspoons black pepper
  • 1/2 teaspoon garlic salt
  • 2 1/2 cups buttermilk
  • oil for frying enough for deep frying (about 2–3 inches in pot)

Instructions
 

  • Whisk the flour, salt, pepper, and garlic salt together in a large bowl until evenly combined.
  • Pour about 1/2 cup of the buttermilk into the seasoned flour and mix until a slightly shaggy batter forms; repeat as needed to create a batter that clings to the chicken but is not too thin.
  • Dip each chicken tender into the remaining buttermilk, then coat with the seasoned flour batter; place the breaded tenders on a wire rack and let them rest briefly to set the coating.
  • Discard any leftover buttermilk. Heat oil in a deep fryer or large heavy pot to 350°F (175°C).
  • Fry 3–4 breaded tenders at a time, careful not to overcrowd, until golden brown and cooked through, about 3–5 minutes per batch depending on thickness; transfer to a wire rack set over a baking sheet to drain.
  • Butter both sides of each Texas toast slice. Toast the bread on a skillet or griddle over medium heat until golden brown on both sides.
  • Assemble sandwiches by placing three chicken strips on four slices of toasted Texas toast, topping each with two slices of Monterey Jack cheese, and spreading about 1 tablespoon honey barbecue sauce on one slice before closing.

Notes

  • Use room-temperature buttermilk for best coating adhesion.
  • Do not overcrowd the fryer to keep oil temperature steady.
  • Let breaded chicken rest briefly so the coating sets.
  • Adjust frying time for thicker tenders to ensure doneness.