Crispy Honey BBQ Chicken Tenders
Savor the mouthwatering crunch of these golden chicken tenders, drizzled with a luscious honey BBQ glaze that perfectly balances sweetness and smoky flavor. With a simple breading technique that locks in the juiciness, these tenders are not just a meal—they’re a crowd-pleasing party on a plate! Get ready to indulge in your new favorite comfort food!
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥩Meat & Seafood(1)
- 700 g chicken tenderloins (1.54 lbs)
🥛Dairy & Eggs(2)
- 1 cup (240 ml) buttermilk (227 g)
- 2 tbsp unsalted butter (28 g)
🫙Pantry Staples(5)
- 2 cups (250 g) all-purpose flour (250 g)
- 1 tsp baking powder (5 ml)
- 1½ tbsp brown sugar (22.5 ml)
- 1 cup (125 g) cornstarch (240 ml)
- 3 tbsp honey (45 ml)
🧂Spices & Seasonings(7)
- ½ tsp black pepper (2.5 ml)
- 1 tsp garlic powder (5 ml)
- 1 tsp onion powder (5 ml)
- ½ tsp onion powder (2.5 ml)
- 1 tsp paprika (5 ml)
- 1 tsp salt (5 ml)
- 1 tsp smoked paprika (5 ml)
🍯Sauces & Condiments(3)
- 1 tsp apple cider vinegar (5 ml)
- ½ cup (120 g) ketchup (120 ml)
- 1 tsp Worcestershire sauce (5 ml)
👨🍳 Instructions
- 1
Marinate the chicken for 2–4 hours (overnight is best).
- 2
Mix the dredge ingredients, then coat the chicken.
- 3
Fry at 165–170°C for 3–4 minutes.
- 4
Rest for 5–10 minutes, then fry again at 180–185°C for 1–2 minutes until golden and crispy.
- 5
Simmer the sauce, stir in the butter, then toss with the hot chicken.
💡 Pro Tips
- ✓Marinate chicken tenders no longer than 4 hours if using an acidic or buttermilk-based marinade, since prolonged exposure denatures surface proteins and turns the exterior mushy rather than tender.timing2-4 hours
- ✓Use the double-fry method precisely: the first fry at 165-170°C cooks the chicken through and sets a base crust, while the second fry at 180-185°C dehydrates residual surface moisture rapidly to create micro-fractures in the coating for maximum crunch.technique165-170°C then 180-185°C
- ✓Rest the fried tenders for 5-10 minutes between fries so residual heat can equalize and steam escapes through the crust, preventing sogginess when the second fry re-crisps the exterior.timing5-10 minutes
- ✓Stir cold butter into the hot BBQ sauce off-heat (monter au beurre technique) to emulsify fat into the sauce, giving it a glossy sheen and thicker cling factor onto the crispy coating without breaking the sauce.techniqueoff-heat emulsification
- ✓Toss the fried tenders in sauce immediately after the second fry, within 60 seconds of removing from oil, so the residual crust temperature (above 90°C) helps the sauce adhere without fully saturating and softening the coating.timingunder 60 seconds
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
Share this recipe
Crispy Honey BBQ Chicken Tenders
Savor the mouthwatering crunch of these golden chicken tenders, drizzled with a luscious honey BBQ glaze that perfectly balances sweetness and smoky flavor. With a simple breading technique that locks in the juiciness, these tenders are not just a meal—they’re a crowd-pleasing party on a plate! Get ready to indulge in your new favorite comfort food!
📝 Ingredients
Serves 4🥩Meat & Seafood(1)
- 700 g chicken tenderloins (1.54 lbs)
🥛Dairy & Eggs(2)
- 1 cup (240 ml) buttermilk (227 g)
- 2 tbsp unsalted butter (28 g)
🫙Pantry Staples(5)
- 2 cups (250 g) all-purpose flour (250 g)
- 1 tsp baking powder (5 ml)
- 1½ tbsp brown sugar (22.5 ml)
- 1 cup (125 g) cornstarch (240 ml)
- 3 tbsp honey (45 ml)
🧂Spices & Seasonings(7)
- ½ tsp black pepper (2.5 ml)
- 1 tsp garlic powder (5 ml)
- 1 tsp onion powder (5 ml)
- ½ tsp onion powder (2.5 ml)
- 1 tsp paprika (5 ml)
- 1 tsp salt (5 ml)
- 1 tsp smoked paprika (5 ml)
🍯Sauces & Condiments(3)
- 1 tsp apple cider vinegar (5 ml)
- ½ cup (120 g) ketchup (120 ml)
- 1 tsp Worcestershire sauce (5 ml)
👨🍳 Instructions
- 1
Marinate the chicken for 2–4 hours (overnight is best).
- 2
Mix the dredge ingredients, then coat the chicken.
- 3
Fry at 165–170°C for 3–4 minutes.
- 4
Rest for 5–10 minutes, then fry again at 180–185°C for 1–2 minutes until golden and crispy.
- 5
Simmer the sauce, stir in the butter, then toss with the hot chicken.
💡 Pro Tips
- ✓Marinate chicken tenders no longer than 4 hours if using an acidic or buttermilk-based marinade, since prolonged exposure denatures surface proteins and turns the exterior mushy rather than tender.timing2-4 hours
- ✓Use the double-fry method precisely: the first fry at 165-170°C cooks the chicken through and sets a base crust, while the second fry at 180-185°C dehydrates residual surface moisture rapidly to create micro-fractures in the coating for maximum crunch.technique165-170°C then 180-185°C
- ✓Rest the fried tenders for 5-10 minutes between fries so residual heat can equalize and steam escapes through the crust, preventing sogginess when the second fry re-crisps the exterior.timing5-10 minutes
- ✓Stir cold butter into the hot BBQ sauce off-heat (monter au beurre technique) to emulsify fat into the sauce, giving it a glossy sheen and thicker cling factor onto the crispy coating without breaking the sauce.techniqueoff-heat emulsification
- ✓Toss the fried tenders in sauce immediately after the second fry, within 60 seconds of removing from oil, so the residual crust temperature (above 90°C) helps the sauce adhere without fully saturating and softening the coating.timingunder 60 seconds