Honey BBQ Chicken Tenders
Serves 1
Directions
- 1In a bowl, whisk together buttermilk, pickle juice, and seasonings for the wet batter.
- 2Add the chicken tenders to the wet batter and ensure they are fully coated.
- 3Cover and refrigerate the chicken tenders for at least 1 hour, or overnight for deeper flavor.
- 4In a separate bowl, combine the flour, cornstarch, baking powder, and all seasonings for the dry batter. Mix thoroughly.
- 5Remove each tender from the marinade, allowing excess to drip off.
- 6Dredge the tenders in the flour mixture and press to coat.
- 7Return the tenders briefly to the wet marinade.
- 8Coat again in the flour mixture, pressing firmly to create a textured crust.
- 9Place coated tenders on a wire rack and let rest for 10 minutes.
- 10Heat oil in a deep fryer or heavy pot to 350–360°F (175–182°C).
- 11Fry the tenders in batches for 4–6 minutes, or until golden brown and cooked through.
- 12Transfer fried tenders to a wire rack to drain and maintain crispness.
- 13In a saucepan over medium-low heat, combine all glaze ingredients except the butter.
- 14Simmer the glaze for 3–5 minutes, stirring occasionally.
- 15Remove the glaze from heat and whisk in the cold butter until the sauce is smooth and glossy.
- 16Taste and adjust seasoning of the glaze if needed.
- 17In a bowl, whisk together mayonnaise, sour cream, buttermilk, and honey BBQ glaze until smooth for the creamy sauce.
- 18Add pickle juice and smoked paprika to the creamy sauce.
Ingredients
- 1 lb chicken tenders
- 1.5 cup butter milk
- 0.33 cup pickle juice
- to taste Salt
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp smoked paprika powder
- 1 tsp black pepper powder
- 2 cups all purpose flour
- 0.5 cup corn starch
- 2 tbsp baking powder
- to taste Salt
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp smoked paprika powder
- 1 tsp black pepper powder
- 0.5 cup ketchup
- 3 tbsp honey
- 1 tbsp Dijon mustard
- 1 tbsp Worcestershire sauce
- 1 tbsp apple cider vinegar
- to taste Salt
- 1 tsp onion powder
- 1 tsp garlic powder
- 0.5 tsp cayenne pepper
- 0.5 tsp black pepper
- 1 tsp brown sugar
- 3 tbsp butter, cold
- 0.5 cup mayonnaise
- 0.25 cup sour cream
- 0.25 cup butter milk
- 3 tbsp honey bbq glaze
- 1 tsp pickle juice
- 1 tsp smoked paprika powder
Equipment
bowlwire rackdeep fryer or heavy potsaucepanwhisk
Tips
- Refrigerate chicken tenders for at least 1 hour, or overnight for deeper flavor.
- Fry tenders in batches to maintain oil temperature.
- Taste and adjust seasoning of the glaze as needed.
- Adjust buttermilk in the creamy sauce for desired consistency.
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