Copycat Whataburger Honey BBQ Chicken Strip Sandwich

Why You’ll Love This Recipe

• That classic drive-thru flavor at home: crisp chicken, melty Monterey Jack, and sticky-sweet Honey BBQ.
• Pantry-friendly sauce you can make in 10 minutes—sweet, smoky, and perfectly glossy.
• Real-deal crunch thanks to a buttermilk double-dredge and a cornstarch boost.
• Easy to scale for a crowd; components hold well for serving.

Grocery List

• Produce: None required (optional: parsley for garnish)
• Dairy: Buttermilk, Monterey Jack cheese, unsalted butter, 1 large egg
• Pantry: Chicken tenderloins, ketchup, honey, molasses, apple cider vinegar, Worcestershire, yellow mustard, hot sauce, all-purpose flour, cornstarch, kosher salt, black pepper, paprika, smoked paprika, garlic powder, onion powder, cayenne, peanut or canola oil, Texas toast

Full Ingredients

Honey BBQ Sauce

• ¾ cup ketchup
• ⅓ cup honey
• 2 tbsp molasses (or packed dark brown sugar)
• 2 tbsp apple cider vinegar
• 1 tbsp Worcestershire sauce
• 1 tsp yellow mustard
• 1 tsp smoked paprika
• ½ tsp garlic powder
• ¼ tsp onion powder
• Pinch kosher salt and black pepper

Crispy Chicken Strips

• 1½ lb chicken tenderloins (12–16 pieces)
• 1 cup buttermilk
• 1 large egg
• 1 tsp hot sauce (optional)
• 1½ cups all-purpose flour
• ½ cup cornstarch
• 2 tsp kosher salt
• 1 tsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• ½ tsp ground black pepper
• ¼ tsp cayenne pepper (optional)
• 1½–2 quarts peanut or canola oil (for frying)

For the Sandwiches

• 8 slices Texas toast (thick-cut white bread)
• 2 tbsp unsalted butter, softened
• 8 slices Monterey Jack cheese (about 8 oz)

Step-by-Step Instructions

Step 1: Make the Honey BBQ sauce

In a small saucepan, whisk together ketchup, honey, molasses, apple cider vinegar, Worcestershire, mustard, smoked paprika, garlic powder, onion powder, salt, and pepper. Bring to a simmer over medium heat and cook, stirring, for 5–7 minutes until glossy and slightly thickened. Reduce heat to low to keep warm, or cool and rewarm before assembly.

Step 2: Marinate the chicken

In a bowl, whisk buttermilk, egg, and hot sauce. Add chicken tenderloins and toss to coat. Cover and refrigerate for at least 30 minutes (up to 8 hours). This tenderizes the chicken and helps the coating cling for extra craggy crunch.

Step 3: Mix the dredge and bread the strips

In a shallow dish, combine flour, cornstarch, kosher salt, paprika, garlic powder, onion powder, black pepper, and cayenne. Lift chicken from the buttermilk (let excess drip), dredge in the flour mixture, then dip back into the buttermilk and dredge a second time. Place breaded strips on a wire rack and let them rest 10 minutes so the coating hydrates and adheres.

Step 4: Fry the chicken to golden-crisp

Heat 1½–2 quarts oil in a deep skillet or Dutch oven to 350°F. Fry chicken in batches without crowding, 3–4 minutes per side, until deeply golden and the thickest piece registers 165°F. Transfer to a clean rack set over a sheet pan and keep warm in a 250°F oven while you finish the rest.

Air fryer option: Spray breaded strips lightly with oil. Cook at 400°F for 10–12 minutes, flipping halfway, until 165°F and crisp. Oven option: Place on a greased rack over a sheet pan, mist with oil, and bake at 425°F for 15–18 minutes, flipping once.

Step 5: Toast the Texas toast and melt the cheese

Spread softened butter on one side of each slice of Texas toast. Griddle buttered-side down over medium heat 2–3 minutes until golden. Flip, then place 2 slices of Monterey Jack on half of the bread slices. Cover the pan briefly or tent with foil for 30–60 seconds to help the cheese soften and just start to melt.

Step 6: Sauce, stack, and serve

Toss or brush the hot chicken strips with warm Honey BBQ sauce (about 2–3 tbsp per sandwich). Spread a little extra sauce on the plain toasted slices if you like. Stack 3 strips on each cheesy slice, crown with the top slice, press gently, slice, and serve immediately while the bread is toasty and the cheese is melty.

Pro Tips

• Resting the breaded chicken 10 minutes before frying locks on the coating and boosts crunch.
• Use a thermometer for both oil (hold 325–350°F) and chicken (165°F); consistent heat equals consistent texture.
• Cornstarch in the dredge creates that signature craggy, shattering crust.
• Warm the sauce before tossing so it coats evenly and stays glossy.
• Butter only one side of the bread and toast both sides; the dry interior side helps the sandwich stay crisp, not soggy.

Variations

• Spicy Kick: Add 1–2 tsp hot sauce to the Honey BBQ or swap Monterey Jack for Pepper Jack.
• Bacon Lover’s: Add 2 crisp bacon strips per sandwich for smoky-salty contrast.
• Lighter Bake: Use the air fryer or oven method and apply a light oil spray for crunch with less oil.

Storage & Make-Ahead

Honey BBQ sauce keeps 1 week refrigerated in an airtight container; rewarm gently to use. Marinate chicken up to 8 hours ahead. Fry strips up to 1 day in advance; cool, then re-crisp at 375°F for 8–10 minutes (air fryer 375°F for 5–7 minutes). Toast bread and melt cheese just before serving. Assembled sandwiches are best eaten immediately.

Nutrition (per serving)

Approximate per sandwich: 1080 calories; 46 g protein; 101 g carbohydrates; 55 g fat; 18 g saturated fat; 1650 mg sodium; 4 g fiber. Nutrition will vary based on exact bread, cheese, and oil absorption.