Honey BBQ Chicken Tenders

Serves 1
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Directions

  1. 1In a bowl, whisk together buttermilk, pickle juice, and seasonings for the wet batter.
  2. 2In a bowl, whisk together buttermilk, pickle juice, and seasonings for the wet batter.
  3. 3In a bowl, whisk together buttermilk, pickle juice, and seasonings for the wet batter.
  4. 4Add the chicken tenders to the wet batter and ensure they are fully coated.
  5. 5Add the chicken tenders to the wet batter and ensure they are fully coated.
  6. 6Add the chicken tenders to the wet batter and ensure they are fully coated.
  7. 7Cover and refrigerate the chicken tenders for at least 1 hour, or overnight for deeper flavor.
  8. 8Cover and refrigerate the chicken tenders for at least 1 hour, or overnight for deeper flavor.
  9. 9Cover and refrigerate the chicken tenders for at least 1 hour, or overnight for deeper flavor.
  10. 10In a separate bowl, combine the flour, cornstarch, baking powder, and all seasonings for the dry batter. Mix thoroughly.
  11. 11In a separate bowl, combine the flour, cornstarch, baking powder, and all seasonings for the dry batter. Mix thoroughly.
  12. 12In a separate bowl, combine the flour, cornstarch, baking powder, and all seasonings for the dry batter. Mix thoroughly.
  13. 13Remove each tender from the marinade, allowing excess to drip off.
  14. 14Remove each tender from the marinade, allowing excess to drip off.
  15. 15Remove each tender from the marinade, allowing excess to drip off.
  16. 16Dredge the tenders in the flour mixture and press to coat.
  17. 17Dredge the tenders in the flour mixture and press to coat.
  18. 18Dredge the tenders in the flour mixture and press to coat.
  19. 19Return the tenders briefly to the wet marinade.
  20. 20Return the tenders briefly to the wet marinade.
  21. 21Return the tenders briefly to the wet marinade.
  22. 22Coat again in the flour mixture, pressing firmly to create a textured crust.
  23. 23Coat again in the flour mixture, pressing firmly to create a textured crust.
  24. 24Coat again in the flour mixture, pressing firmly to create a textured crust.
  25. 25Place coated tenders on a wire rack and let rest for 10 minutes.
  26. 26Place coated tenders on a wire rack and let rest for 10 minutes.
  27. 27Place coated tenders on a wire rack and let rest for 10 minutes.
  28. 28Heat oil in a deep fryer or heavy pot to 350–360°F (175–182°C).
  29. 29Heat oil in a deep fryer or heavy pot to 350–360°F (175–182°C).
  30. 30Heat oil in a deep fryer or heavy pot to 350–360°F (175–182°C).
  31. 31Fry the tenders in batches for 4–6 minutes, or until golden brown and cooked through.
  32. 32Fry the tenders in batches for 4–6 minutes, or until golden brown and cooked through.
  33. 33Fry the tenders in batches for 4–6 minutes, or until golden brown and cooked through.
  34. 34Transfer fried tenders to a wire rack to drain and maintain crispness.
  35. 35Transfer fried tenders to a wire rack to drain and maintain crispness.
  36. 36Transfer fried tenders to a wire rack to drain and maintain crispness.
  37. 37In a saucepan over medium-low heat, combine all glaze ingredients except the butter.
  38. 38In a saucepan over medium-low heat, combine all glaze ingredients except the butter.
  39. 39In a saucepan over medium-low heat, combine all glaze ingredients except the butter.
  40. 40Simmer the glaze for 3–5 minutes, stirring occasionally.
  41. 41Simmer the glaze for 3–5 minutes, stirring occasionally.
  42. 42Simmer the glaze for 3–5 minutes, stirring occasionally.
  43. 43Remove the glaze from heat and whisk in the cold butter until the sauce is smooth and glossy.
  44. 44Remove the glaze from heat and whisk in the cold butter until the sauce is smooth and glossy.
  45. 45Remove the glaze from heat and whisk in the cold butter until the sauce is smooth and glossy.
  46. 46Taste and adjust seasoning of the glaze if needed.
  47. 47Taste and adjust seasoning of the glaze if needed.
  48. 48Taste and adjust seasoning of the glaze if needed.
  49. 49In a bowl, whisk together mayonnaise, sour cream, buttermilk, and honey BBQ glaze until smooth for the creamy sauce.
  50. 50In a bowl, whisk together mayonnaise, sour cream, buttermilk, and honey BBQ glaze until smooth for the creamy sauce.
  51. 51In a bowl, whisk together mayonnaise, sour cream, buttermilk, and honey BBQ glaze until smooth for the creamy sauce.
  52. 52Add pickle juice and smoked paprika to the creamy sauce.
  53. 53Add pickle juice and smoked paprika to the creamy sauce.
  54. 54Add pickle juice and smoked paprika to the creamy sauce.

Ingredients

  • 1 lb chicken tenders
  • 1 lb chicken tenders
  • 1 lb chicken tenders
  • 1.5 cup butter milk
  • 1.5 cup butter milk
  • 1.5 cup butter milk
  • 0.33 cup pickle juice
  • 0.33 cup pickle juice
  • 0.33 cup pickle juice
  • to taste Salt
  • to taste Salt
  • to taste Salt
  • 1 tbsp garlic powder
  • 1 tbsp garlic powder
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tbsp onion powder
  • 1 tbsp onion powder
  • 1 tbsp smoked paprika powder
  • 1 tbsp smoked paprika powder
  • 1 tbsp smoked paprika powder
  • 1 tsp black pepper powder
  • 1 tsp black pepper powder
  • 1 tsp black pepper powder
  • 2 cups all purpose flour
  • 2 cups all purpose flour
  • 2 cups all purpose flour
  • 0.5 cup corn starch
  • 0.5 cup corn starch
  • 0.5 cup corn starch
  • 2 tbsp baking powder
  • 2 tbsp baking powder
  • 2 tbsp baking powder
  • to taste Salt
  • to taste Salt
  • to taste Salt
  • 1 tbsp garlic powder
  • 1 tbsp garlic powder
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tbsp onion powder
  • 1 tbsp onion powder
  • 1 tbsp smoked paprika powder
  • 1 tbsp smoked paprika powder
  • 1 tbsp smoked paprika powder
  • 1 tsp black pepper powder
  • 1 tsp black pepper powder
  • 1 tsp black pepper powder
  • 0.5 cup ketchup
  • 0.5 cup ketchup
  • 0.5 cup ketchup
  • 3 tbsp honey
  • 3 tbsp honey
  • 3 tbsp honey
  • 1 tbsp Dijon mustard
  • 1 tbsp Dijon mustard
  • 1 tbsp Dijon mustard
  • 1 tbsp Worcestershire sauce
  • 1 tbsp Worcestershire sauce
  • 1 tbsp Worcestershire sauce
  • 1 tbsp apple cider vinegar
  • 1 tbsp apple cider vinegar
  • 1 tbsp apple cider vinegar
  • to taste Salt
  • to taste Salt
  • to taste Salt
  • 1 tsp onion powder
  • 1 tsp onion powder
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp garlic powder
  • 1 tsp garlic powder
  • 0.5 tsp cayenne pepper
  • 0.5 tsp cayenne pepper
  • 0.5 tsp cayenne pepper
  • 0.5 tsp black pepper
  • 0.5 tsp black pepper
  • 0.5 tsp black pepper
  • 1 tsp brown sugar
  • 1 tsp brown sugar
  • 1 tsp brown sugar
  • 3 tbsp butter, cold
  • 3 tbsp butter, cold
  • 3 tbsp butter, cold
  • 0.5 cup mayonnaise
  • 0.5 cup mayonnaise
  • 0.5 cup mayonnaise
  • 0.25 cup sour cream
  • 0.25 cup sour cream
  • 0.25 cup sour cream
  • 0.25 cup butter milk
  • 0.25 cup butter milk
  • 0.25 cup butter milk
  • 3 tbsp honey bbq glaze
  • 3 tbsp honey bbq glaze
  • 3 tbsp honey bbq glaze
  • 1 tsp pickle juice
  • 1 tsp pickle juice
  • 1 tsp pickle juice
  • 1 tsp smoked paprika powder
  • 1 tsp smoked paprika powder
  • 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.