Honey BBQ Chicken Tenders

Name: Honey BBQ Chicken Tenders
Cuisine: American
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

Serves 1

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Honey BBQ Chicken Tenders

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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.

Honey BBQ Chicken Tenders

Honey BBQ Chicken Tenders

Directions

Ingredients

Equipment

Tips

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