BBQ Chicken Tenders
Savor the crispy goodness of our BBQ Chicken Tenders, a mouthwatering delight that’s sure to please! Marinated in a zesty blend of spices and perfectly baked to golden perfection, these tenders are best enjoyed with a generous drizzle of tangy barbecue sauce. Dive into this simple yet satisfying dish that’s perfect for any gathering or a cozy night in!
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥬Fresh Produce(5)
- cayenne pepper
- 2 cloves of garlic
- juice of half a lemon
- parsley
- pepper
🥩Meat & Seafood(1)
- 2 pounds of chicken breast (907 g)
🥛Dairy & Eggs(2)
- the same amount of cream
- 5 tablespoons of mayonnaise or unsweetened yogurt (75 ml)
🫙Pantry Staples(4)
- 2 tablespoons of all-purpose flour (30 ml)
- 3 cups of all-purpose flour (375 g)
- 1/3 cup of cornstarch (79.2 ml)
- 4 tablespoons of honey (60 ml)optional
🧂Spices & Seasonings(4)
- garlic powder
- onion powder
- paprika
- salt
🍯Sauces & Condiments(3)
- 1 cup of ketchup (240 ml)
- 2 tablespoons of mustard (30 ml)
- 2 tablespoons of Worcestershire sauce (30 ml)
👨🍳 Instructions
- 1
Cut the chicken breast in half and then into strips.
- 2
Season the chicken with garlic powder, onion powder, pepper, paprika, cayenne pepper, salt, and 2 tablespoons of all-purpose flour.
- 3
In a bowl, mix 3 cups of all-purpose flour, 1/3 cup of cornstarch, salt, paprika, pepper, and garlic powder.
- 4
Divide the mixture into two parts, setting aside 2 cups in another bowl and leaving the rest in the original bowl.
- 5
Add sparkling water to the remaining flour mixture until you achieve a batter consistency.
- 6
Coat each chicken strip first in flour, then in the liquid mixture, and return to the flour.
- 7
Cook the chicken strips in an air fryer, oven at 350°F until golden brown, or fry in oil at medium heat until cooked through.
- 8
In a pan, combine 1 cup of ketchup, 2 tablespoons of Worcestershire sauce, 2 tablespoons of mustard, 4 tablespoons of honey, pepper, salt, garlic powder, and optional chili flakes.
- 9
Mix well and after 2 minutes, add the chicken until fully coated.
- 10
For the dressing, mix 5 tablespoons of mayonnaise or unsweetened yogurt, the same amount of cream, 2 minced garlic cloves, paprika, salt, parsley, and juice of half a lemon.
- 11
Serve with fries.
💡 Pro Tips
- ✓Double-dredge your tenders using the flour-batter-flour method because the initial flour coating creates a dry surface for better batter adhesion, preventing the coating from sliding off during cooking.technique3-step coating process
- ✓Use sparkling water in your batter instead of regular water because the CO2 bubbles create a lighter, crispier coating by introducing air pockets that expand when heated.ingredient
- ✓Cook chicken tenders to an internal temperature of 165°F but remove them at 160°F since carryover cooking will bring them to safe temperature while preventing overcooking and dryness.timing160°F removal temp
- ✓Add cornstarch to your flour mixture at a 1:9 ratio because cornstarch contains no gluten and creates a crispier, less chewy coating than flour alone.ingredient1:9 cornstarch to flour ratio
- ✓Let your BBQ sauce simmer for 3-5 minutes after combining to allow the honey to fully dissolve and the flavors to meld, preventing separation when coating the hot chicken.timing3-5 minutes simmer
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
Share this recipe
BBQ Chicken Tenders
Savor the crispy goodness of our BBQ Chicken Tenders, a mouthwatering delight that’s sure to please! Marinated in a zesty blend of spices and perfectly baked to golden perfection, these tenders are best enjoyed with a generous drizzle of tangy barbecue sauce. Dive into this simple yet satisfying dish that’s perfect for any gathering or a cozy night in!
📝 Ingredients
Serves 4🥬Fresh Produce(5)
- cayenne pepper
- 2 cloves of garlic
- juice of half a lemon
- parsley
- pepper
🥩Meat & Seafood(1)
- 2 pounds of chicken breast (907 g)
🥛Dairy & Eggs(2)
- the same amount of cream
- 5 tablespoons of mayonnaise or unsweetened yogurt (75 ml)
🫙Pantry Staples(4)
- 2 tablespoons of all-purpose flour (30 ml)
- 3 cups of all-purpose flour (375 g)
- 1/3 cup of cornstarch (79.2 ml)
- 4 tablespoons of honey (60 ml)optional
🧂Spices & Seasonings(4)
- garlic powder
- onion powder
- paprika
- salt
🍯Sauces & Condiments(3)
- 1 cup of ketchup (240 ml)
- 2 tablespoons of mustard (30 ml)
- 2 tablespoons of Worcestershire sauce (30 ml)
👨🍳 Instructions
- 1
Cut the chicken breast in half and then into strips.
- 2
Season the chicken with garlic powder, onion powder, pepper, paprika, cayenne pepper, salt, and 2 tablespoons of all-purpose flour.
- 3
In a bowl, mix 3 cups of all-purpose flour, 1/3 cup of cornstarch, salt, paprika, pepper, and garlic powder.
- 4
Divide the mixture into two parts, setting aside 2 cups in another bowl and leaving the rest in the original bowl.
- 5
Add sparkling water to the remaining flour mixture until you achieve a batter consistency.
- 6
Coat each chicken strip first in flour, then in the liquid mixture, and return to the flour.
- 7
Cook the chicken strips in an air fryer, oven at 350°F until golden brown, or fry in oil at medium heat until cooked through.
- 8
In a pan, combine 1 cup of ketchup, 2 tablespoons of Worcestershire sauce, 2 tablespoons of mustard, 4 tablespoons of honey, pepper, salt, garlic powder, and optional chili flakes.
- 9
Mix well and after 2 minutes, add the chicken until fully coated.
- 10
For the dressing, mix 5 tablespoons of mayonnaise or unsweetened yogurt, the same amount of cream, 2 minced garlic cloves, paprika, salt, parsley, and juice of half a lemon.
- 11
Serve with fries.
💡 Pro Tips
- ✓Double-dredge your tenders using the flour-batter-flour method because the initial flour coating creates a dry surface for better batter adhesion, preventing the coating from sliding off during cooking.technique3-step coating process
- ✓Use sparkling water in your batter instead of regular water because the CO2 bubbles create a lighter, crispier coating by introducing air pockets that expand when heated.ingredient
- ✓Cook chicken tenders to an internal temperature of 165°F but remove them at 160°F since carryover cooking will bring them to safe temperature while preventing overcooking and dryness.timing160°F removal temp
- ✓Add cornstarch to your flour mixture at a 1:9 ratio because cornstarch contains no gluten and creates a crispier, less chewy coating than flour alone.ingredient1:9 cornstarch to flour ratio
- ✓Let your BBQ sauce simmer for 3-5 minutes after combining to allow the honey to fully dissolve and the flavors to meld, preventing separation when coating the hot chicken.timing3-5 minutes simmer