Honey Barbecue Chicken Tenders
Honey Barbecue Chicken Tenders
Ingredients
For the Chicken Tenders
- 2 pounds chicken tenders
- 1/4 cup all-purpose flour
- 1 teaspoon salt, or to taste
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- 2 cups all-purpose flour
- 1/2 cup cornstarch
- 1 tablespoon baking powder
- 1 1/2 cups club soda, approximately, or other carbonated beverage
- 4 cups vegetable oil, for deep frying, or as needed
For the Honey Barbecue Sauce
- 1 cup ketchup
- 1/2 cup brown sugar, packed
- 2 tablespoons apple cider vinegar
- 1 tablespoon Worcestershire sauce
- 1 tablespoon hot sauce, or to taste
- 1/4 cup honey
- 2 tablespoons cold butter, cut into small cubes
For Serving (Optional)
- 1/2 cup ranch dressing
Instructions
- 1
Prepare the initial chicken seasoning: Place the chicken tenders in a large bowl. Add 1/4 cup all-purpose flour, 1 teaspoon salt, 1 teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon chili powder, 1 teaspoon paprika, and 1/2 teaspoon cayenne pepper. Mix thoroughly until all tenders are evenly coated. Let the chicken tenders rest for 15 minutes to allow the coating to dry out slightly.
⏱️ 15 min
- 2
Prepare the dry batter mixture: In a separate large bowl, combine 2 cups all-purpose flour, 1/2 cup cornstarch, and 1 tablespoon baking powder. Add another 1 teaspoon salt, 1 teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon chili powder, 1 teaspoon paprika, and 1/2 teaspoon cayenne pepper. Whisk until well combined.
⏱️ 5 min
- 3
Prepare the wet batter mixture: Transfer about 1 1/2 cups of the prepared dry batter mixture into a third bowl. Gradually pour in the club soda, whisking continuously, until you achieve a smooth batter with a consistency similar to thick pancake batter. Start with 1 cup and add more as needed.
⏱️ 5 min
- 4
Dredge the chicken tenders: Set up your dredging station with the seasoned chicken, wet batter, and remaining dry batter. Take one chicken tender, dip it completely into the wet batter, letting any excess drip off. Transfer it to the dry batter, ensuring it's fully coated. Dip it back into the wet batter, then coat it one final time in the dry batter. Place the double-coated tender on a clean plate or wire rack. Repeat with the remaining chicken tenders.
⏱️ 10 min
- 5
Preheat the oil: In a large, heavy-bottomed pot or deep fryer, heat the vegetable oil to 350°F. Use a thermometer to ensure accurate temperature.
⏱️ 5 min•🌡️ 350
- 6
First fry: Carefully lower the dredged chicken tenders into the hot oil, frying in batches to avoid overcrowding. Fry for 5-6 minutes, or until cooked through and lightly golden. Remove from the oil and place on a wire rack set over a baking sheet to drain.
⏱️ 10 min•🌡️ 350
- 7
Second fry for crispiness: Once all tenders have had their first fry, return them to the hot oil for an additional 1 minute. This second fry will make them extra crispy and golden brown. Remove and drain again.
⏱️ 5 min•🌡️ 350
- 8
Prepare the honey barbecue sauce: While the chicken is frying, combine the ketchup, brown sugar, apple cider vinegar, Worcestershire sauce, hot sauce, and honey in a medium saucepan. Bring to a simmer over medium heat, stirring occasionally.
⏱️ 5 min
- 9
Finish the sauce: Once the sauce is simmering, remove it from the heat and stir in the cold butter cubes until they are fully melted and incorporated, making the sauce smooth and glossy.
⏱️ 2 min
- 10
Serve: Toss the crispy chicken tenders with the warm honey barbecue sauce, or serve the sauce on the side for dipping. Optionally, serve with ranch dressing for an extra dip. Enjoy immediately!
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Honey Barbecue Chicken Tenders
Ingredients
For the Chicken Tenders
- 2 pounds chicken tenders
- 1/4 cup all-purpose flour
- 1 teaspoon salt, or to taste
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- 2 cups all-purpose flour
- 1/2 cup cornstarch
- 1 tablespoon baking powder
- 1 1/2 cups club soda, approximately, or other carbonated beverage
- 4 cups vegetable oil, for deep frying, or as needed
For the Honey Barbecue Sauce
- 1 cup ketchup
- 1/2 cup brown sugar, packed
- 2 tablespoons apple cider vinegar
- 1 tablespoon Worcestershire sauce
- 1 tablespoon hot sauce, or to taste
- 1/4 cup honey
- 2 tablespoons cold butter, cut into small cubes
For Serving (Optional)
- 1/2 cup ranch dressing
Instructions
- 1
Prepare the initial chicken seasoning: Place the chicken tenders in a large bowl. Add 1/4 cup all-purpose flour, 1 teaspoon salt, 1 teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon chili powder, 1 teaspoon paprika, and 1/2 teaspoon cayenne pepper. Mix thoroughly until all tenders are evenly coated. Let the chicken tenders rest for 15 minutes to allow the coating to dry out slightly.
⏱️ 15 min - 2
Prepare the dry batter mixture: In a separate large bowl, combine 2 cups all-purpose flour, 1/2 cup cornstarch, and 1 tablespoon baking powder. Add another 1 teaspoon salt, 1 teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon chili powder, 1 teaspoon paprika, and 1/2 teaspoon cayenne pepper. Whisk until well combined.
⏱️ 5 min - 3
Prepare the wet batter mixture: Transfer about 1 1/2 cups of the prepared dry batter mixture into a third bowl. Gradually pour in the club soda, whisking continuously, until you achieve a smooth batter with a consistency similar to thick pancake batter. Start with 1 cup and add more as needed.
⏱️ 5 min - 4
Dredge the chicken tenders: Set up your dredging station with the seasoned chicken, wet batter, and remaining dry batter. Take one chicken tender, dip it completely into the wet batter, letting any excess drip off. Transfer it to the dry batter, ensuring it's fully coated. Dip it back into the wet batter, then coat it one final time in the dry batter. Place the double-coated tender on a clean plate or wire rack. Repeat with the remaining chicken tenders.
⏱️ 10 min - 5
Preheat the oil: In a large, heavy-bottomed pot or deep fryer, heat the vegetable oil to 350°F. Use a thermometer to ensure accurate temperature.
⏱️ 5 min•🌡️ 350 - 6
First fry: Carefully lower the dredged chicken tenders into the hot oil, frying in batches to avoid overcrowding. Fry for 5-6 minutes, or until cooked through and lightly golden. Remove from the oil and place on a wire rack set over a baking sheet to drain.
⏱️ 10 min•🌡️ 350 - 7
Second fry for crispiness: Once all tenders have had their first fry, return them to the hot oil for an additional 1 minute. This second fry will make them extra crispy and golden brown. Remove and drain again.
⏱️ 5 min•🌡️ 350 - 8
Prepare the honey barbecue sauce: While the chicken is frying, combine the ketchup, brown sugar, apple cider vinegar, Worcestershire sauce, hot sauce, and honey in a medium saucepan. Bring to a simmer over medium heat, stirring occasionally.
⏱️ 5 min - 9
Finish the sauce: Once the sauce is simmering, remove it from the heat and stir in the cold butter cubes until they are fully melted and incorporated, making the sauce smooth and glossy.
⏱️ 2 min - 10
Serve: Toss the crispy chicken tenders with the warm honey barbecue sauce, or serve the sauce on the side for dipping. Optionally, serve with ranch dressing for an extra dip. Enjoy immediately!
⏱️ 3 min