Peach Butter Chicken Crispies

Mary Ann

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The debate of the best chicken strips is always on the table for discussion. For me, it’s the SAUCE that makes the crunchy chicken experiences the most memorable. Nothing sounds more decadent, yet delicious than peach and whiskey! This southern bell dish will definitely be on repeat in your kitchen.

There are various ways to make crispies (aka crispy chickens) at home: oven-baked, air fryer, or pan-fried. I prefer the pan-fried method, but I’ve made them all three ways. The double drenching is key in creating crispies. Fry some rosemary in the oil to fragrant the chicken further, and to crunch on while devouring these bad boys.

I just have to expand a little more on Peach Butter because I just can’t get enough of this liquid gold. It’s versatility and endless uses make this jar of goodness a must to keep in the fridge. Definitely use frozen peaches if peach season is not available. Enjoy, and dip away!

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Peach Butter Chicken Crispies

Prep Time10 mins
Active Time30 mins
Total Time40 mins
Course: Main Course, Side Dish, Snack
Cuisine: American
Keyword: breaded, chicken strips, peach
Servings: 4


  • Cooking sheet
  • Mixing bowls
  • Strainer
  • Dutch Oven (or Instant Pot/Crockpot)
  • or Instant pot


Peach Butter

  • 6 cups Peaches, peeled & cut
  • 1 tsp Cinnamon
  • 2 tbsp Sugar
  • 1 tsp Vanilla extract
  • 1-2 tbsp Bourban or Whiskey I prefer 2 tbsp!
  • 1 tbsp Lemon juice
  • ¼ tsp Kosher salt

Chicken Crispies

  • 6-8 Chicken thighs or strips
  • 2 cups All-purpose flour
  • 1 tsp Cayenne pepper
  • 1 tsp Smoked paprika
  • ½ tsp Kosher salt
  • Fresh cracked pepper
  • 2 Eggs, room temperature
  • ½ cup Peach Butter (see below instructions)
  • ½ tsp Cayenne pepper
  • ½ tsp Smoked paprika
  • pinch Salt & Pepper
  • 1 tbsp Milk of choice
  • 2-3 tbsp Olive Oil

Dipping Sauce

  • ½ cup Peach Butter
  • 1 tbsp Dijon mustard
  • crack pepper


  • Remove eggs, milk, and chicken from the fridge to take the chill off as you prepare the beach butter.

Peach Butter

  • Skin the peaches, and cut into cubes, and place into a saucepan To skin, simply guide the knife along the peach if ripe. If the peach is not ripe, pair the knife to score the skin, boil for 2 minutes, immerse into an ice bath, and the skin will easily come off. 
  • Add the peaches, sugar, lemon juice, cinnamon, vanilla extract, bourbon, and ¼ teaspoon of vanilla bean powder (optional) into a dutch oven or Instapot. Cook over medium-high heat until the peaches are tender, about 8 minutes.Instapot time: 8 minutes
  • In a food processorblender, or with a handheld immersion blender, add the peach mixture. Purée until nice and smooth. 
  • Strain the puree mixture through a fine mesh strainer, stirring. This will make it even smoother. Over medium heat, return the puree, and cook until it thickens, around 6-8 minutes, while stirring. If using an Instapot, set it to sauté until it thickens, 6-8 minutes.
  • Once it thickens, let it cool for 30 minutes before pouring into a mason jar. To clean the mason jars, I like using the dishwasher since it sanitizes over high heat. Let it cool for at least 1 hour before putting the lid on. Refrigerate for up to 2 weeks. Smother it over toast, pancakes, peanut butter sandwiches... there are endless possibilities! 

Chicken Crispies

  • In deep dish, add the wet ingredients along with the spices. Mix until incorporated with a fork. On a plate, add the dry ingredients plus extra spices.
  • Pat dry the chicken thighs or tenders. We're going to dredge twice to insure a crispy chicken! Using a tong, dredge the chicken in the flour mixture to coat evenly.
  • Then coat in the wet batter evenly. Return for a second dip in the dry mixture.
  • Place the coated chicken on a cookie sheet lined with a baking rack. You have three options for cooking these bad boys: in the oven, air dryer, or in a frying pan. If using the oven, drizzle olive oil over the chicken (no soaked), and cook for 30 minutes until golden brown. In an air fryer, cook for the suggested time of 25 minutes.
  • If cooking in oil in a frying pan (my fave), coat the pan with olive oil. Once hot and the oil visibly glosses over the pan, cook the chicken in batches, trying not to overcrowd them. Don't move the chicken, and let them cook 4 to 5 minutes on each side depending on the size. If need be, add more oil in between each batch. Place the cooked chicken on a cooking sheet with a drying rack to get the grease drip. Optional, fry some rosemary sprigs to serve with the chicken.

Dipping Sauce (optional, but you'll miss out!)

  • In a small bowl, mix the peach butter along with the dijon mustard and cracked black pepper, and mix.
  • Serve along with the dipping sauce and the fried rosemary. Enjoy, friend!



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