# Honey BBQ Chicken Tenders

A recipe for crispy chicken tenders coated in a honey BBQ glaze and served with a creamy honey BBQ sauce.

- Cuisine: American
- Category: Sauce & Condiment
- Language: en

## 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

## Instructions

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

## Equipment

- bowl
- wire rack
- deep fryer or heavy pot
- saucepan
- whisk

## 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.

## Source

- Original video: https://www.instagram.com/reel/DXpfV52khA_/?igsh=dDF0Nzdodm1nazd0
- Recipe page: https://www.cliprecipe.com/recipe/9f2a14e3-99ad-43cb-9c16-ebe0664b7614
- Extracted: 2026-04-30

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt