Honey BBQ Chicken Tenders
Honey BBQ Chicken Tenders
Ingredients
For the Chicken Marination
- 1 chicken breast, cut into long strips
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon dried parsley
- 1/2 teaspoon salt, or to taste
For the Dry Batter
- 2 cups all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 1/2 teaspoons paprika
- 2 teaspoons dried parsley
- 1 teaspoon salt, or to taste
For the Wet Batter
- 1 cup dry batter, reserved from the dry batter mixture
- 1/2 cup sparkling or regular water, as needed, to reach smooth consistency
For Frying
- 4 cups vegetable oil, or enough for deep frying
For the Honey BBQ Sauce
- 1 cup ketchup
- 1/8 cup brown sugar
- 1/4 cup hot sauce, add more if you want it spicier
- 3 tablespoons apple cider vinegar
- 1/4 cup Worcestershire sauce
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 4 tablespoons honey
- 3 tablespoons cold butter, cut into small chunks
For Serving (Optional)
- 1/2 cup ranch dressing
Instructions
- 1
In a medium bowl, combine the chicken strips with 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1 teaspoon paprika, 1 teaspoon dried parsley, and 1/2 teaspoon salt. Toss to coat the chicken evenly. Set aside while preparing the batters.
⏱️ 5 min
- 2
In a large bowl, prepare the dry batter by whisking together 2 cups all-purpose flour, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 1/2 teaspoons paprika, 2 teaspoons dried parsley, and 1 teaspoon salt until well combined.
⏱️ 3 min
- 3
In a separate medium bowl, prepare the wet batter. Take 1 cup of the dry batter mixture and gradually add sparkling or regular water, starting with 1/2 cup, whisking continuously until a smooth, pancake-like consistency is achieved. Add more water if needed, a tablespoon at a time.
⏱️ 3 min
- 4
Heat the vegetable oil in a large deep pot or Dutch oven over medium-high heat to 350°F (175°C). While the oil heats, begin coating the chicken.
⏱️ 5 min•🌡️ 350
- 5
Working in batches, coat each chicken strip by first dredging it thoroughly in the dry batter, shaking off any excess. Then, dip it into the wet batter, allowing any excess to drip off. Finally, dredge it in the dry batter again, pressing down firmly with your fingers to ensure the flour adheres well. This double coating and pressing will create a crunchy texture.
⏱️ 7 min
- 6
Carefully place the coated chicken tenders into the hot oil, ensuring not to overcrowd the pot. Fry for 4-6 minutes per batch, or until golden brown and cooked through. The internal temperature should reach 165°F (74°C). Remove the fried tenders with tongs or a slotted spoon and place them on a wire cooling rack set over a baking sheet to drain excess oil.
⏱️ 10 min•🌡️ 350
- 7
While the chicken tenders are frying or immediately after, prepare the honey BBQ sauce. In a medium saucepan, combine the ketchup, brown sugar, hot sauce, apple cider vinegar, Worcestershire sauce, honey, 1 teaspoon paprika, 1/2 teaspoon garlic powder, and 1/2 teaspoon onion powder. Heat over low flame, stirring frequently, until all ingredients are well combined and the sauce is gently simmering.
⏱️ 5 min
- 8
Add the small chunks of cold butter to the simmering sauce. Stir continuously until the butter has fully melted and is incorporated, giving the sauce a glossy finish.
⏱️ 2 min
- 9
Pour the warm honey BBQ sauce over the fried chicken tenders in a large bowl. Toss gently until all the tenders are fully coated in the sauce.
⏱️ 3 min
- 10
Serve the Honey BBQ Chicken Tenders immediately, optionally with a side of ranch dressing for dipping.
Kitchen Tools
Nutrition Facts (per serving)
Honey BBQ Chicken Tenders
For the Chicken Marination
- 1 chicken breast, cut into long strips
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon dried parsley
- 1/2 teaspoon salt, or to taste
For the Dry Batter
- 2 cups all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 1/2 teaspoons paprika
- 2 teaspoons dried parsley
- 1 teaspoon salt, or to taste
For the Wet Batter
- 1 cup dry batter, reserved from the dry batter mixture
- 1/2 cup sparkling or regular water, as needed, to reach smooth consistency
For Frying
- 4 cups vegetable oil, or enough for deep frying
For the Honey BBQ Sauce
- 1 cup ketchup
- 1/8 cup brown sugar
- 1/4 cup hot sauce, add more if you want it spicier
- 3 tablespoons apple cider vinegar
- 1/4 cup Worcestershire sauce
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 4 tablespoons honey
- 3 tablespoons cold butter, cut into small chunks
For Serving (Optional)
- 1/2 cup ranch dressing
Instructions
- 1
In a medium bowl, combine the chicken strips with 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1 teaspoon paprika, 1 teaspoon dried parsley, and 1/2 teaspoon salt. Toss to coat the chicken evenly. Set aside while preparing the batters.
⏱️ 5 min - 2
In a large bowl, prepare the dry batter by whisking together 2 cups all-purpose flour, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 1/2 teaspoons paprika, 2 teaspoons dried parsley, and 1 teaspoon salt until well combined.
⏱️ 3 min - 3
In a separate medium bowl, prepare the wet batter. Take 1 cup of the dry batter mixture and gradually add sparkling or regular water, starting with 1/2 cup, whisking continuously until a smooth, pancake-like consistency is achieved. Add more water if needed, a tablespoon at a time.
⏱️ 3 min - 4
Heat the vegetable oil in a large deep pot or Dutch oven over medium-high heat to 350°F (175°C). While the oil heats, begin coating the chicken.
⏱️ 5 min•🌡️ 350 - 5
Working in batches, coat each chicken strip by first dredging it thoroughly in the dry batter, shaking off any excess. Then, dip it into the wet batter, allowing any excess to drip off. Finally, dredge it in the dry batter again, pressing down firmly with your fingers to ensure the flour adheres well. This double coating and pressing will create a crunchy texture.
⏱️ 7 min - 6
Carefully place the coated chicken tenders into the hot oil, ensuring not to overcrowd the pot. Fry for 4-6 minutes per batch, or until golden brown and cooked through. The internal temperature should reach 165°F (74°C). Remove the fried tenders with tongs or a slotted spoon and place them on a wire cooling rack set over a baking sheet to drain excess oil.
⏱️ 10 min•🌡️ 350 - 7
While the chicken tenders are frying or immediately after, prepare the honey BBQ sauce. In a medium saucepan, combine the ketchup, brown sugar, hot sauce, apple cider vinegar, Worcestershire sauce, honey, 1 teaspoon paprika, 1/2 teaspoon garlic powder, and 1/2 teaspoon onion powder. Heat over low flame, stirring frequently, until all ingredients are well combined and the sauce is gently simmering.
⏱️ 5 min - 8
Add the small chunks of cold butter to the simmering sauce. Stir continuously until the butter has fully melted and is incorporated, giving the sauce a glossy finish.
⏱️ 2 min - 9
Pour the warm honey BBQ sauce over the fried chicken tenders in a large bowl. Toss gently until all the tenders are fully coated in the sauce.
⏱️ 3 min - 10
Serve the Honey BBQ Chicken Tenders immediately, optionally with a side of ranch dressing for dipping.