Print

Honey BBQ Chicken Tenders

Crispy honey BBQ chicken tenders caramelized on a parchment-lined baking sheet fresh from the broiler
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Crispy double-dredged buttermilk chicken tenders fried golden and tossed in a bold homemade honey BBQ glaze, then broiled for an irresistible caramelized sticky finish.

Ingredients

Scale
  • 2 pounds boneless, skinless chicken tenders (or chicken breasts cut into strips)
  • 1 teaspoon kosher salt (for marinade)
  • 1 teaspoon ground black pepper (for marinade)
  • 2 cups buttermilk (for marinating)
  • 1 cup buttermilk (for dredging station)
  • 2 cups all-purpose flour
  • 2 tablespoons cornstarch
  • 1 teaspoon kosher salt (for coating)
  • 1 teaspoon ground black pepper (for coating)
  • 1 teaspoon paprika (or smoked paprika)
  • Cooking oil for frying
  • 1 cup BBQ sauce
  • 3 tablespoons honey
  • 1 tablespoon apple cider vinegar
  • 1–2 teaspoons hot sauce (optional)

Instructions

  1. Season chicken tenders with 1 teaspoon each of kosher salt and black pepper. Place in a large zip-top bag, add 2 cups of buttermilk, seal, and massage to coat. Refrigerate for at least 2 hours or up to 24 hours.
  2. Heat 1 inch of cooking oil in a Dutch oven or deep frying pan to 350 degrees F. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and set a wire rack over paper towels.
  3. Set up 3 shallow bowls: Bowl 1 with 1 cup buttermilk, Bowl 2 with flour, cornstarch, salt, pepper, and paprika whisked together, Bowl 3 with BBQ sauce, honey, apple cider vinegar, and hot sauce stirred into the glaze.
  4. Pour the marinated chicken into a colander and drain all the buttermilk marinade.
  5. Dredge each tender through the flour mixture, dip in buttermilk, then back through the flour for a thick double coating. Shake off excess and place on a large plate.
  6. Let breaded tenders rest on the plate for 10-15 minutes before frying to help the coating set and adhere.
  7. Fry in batches of 3-5 tenders at a time for 4-6 minutes, flipping once halfway through, until deep golden brown and internal temperature reaches 165 degrees F. Transfer to the wire rack to drain. Return oil to 350 degrees F between each batch.
  8. Let fried tenders cool for 3-5 minutes, then transfer to the bowl with the honey BBQ glaze and toss gently to coat evenly.
  9. Arrange glazed tenders in a single layer on the parchment-lined baking sheet.
  10. Broil on high for 2-3 minutes until the glaze is caramelized and sticky, rotating the pan once. Watch closely. Serve warm immediately.

Notes

  • Double-dredge is essential for the thick, crunchy crust – do not skip the second flour coating.
  • Always let the oil return to exactly 350 degrees F between batches for crispy, non-greasy results.
  • Air fryer option: Preheat to 400 degrees F, spray tenders with nonstick spray, air fry 10-12 minutes flipping halfway until 165 degrees F, then toss in sauce and air fry 1-2 more minutes or broil as directed.
  • Oven option: Bake at 425 degrees F on a wire rack over a baking sheet for 15-20 minutes flipping halfway, then toss in sauce and broil as directed.
  • Watch the broiler closely – the honey caramelizes and burns fast.

Nutrition

Find it online: https://www.benefitiany.com/honey-bbq-chicken-tenders/