Honey BBQ Chicken Tenders

Ingredients

• 8 Chicken tenders (Use 6–8 tenders; estimate based on 8 tenders. Dry brine uncovered in the refrigerator for at least 2 hours, preferably overnight.)
• 1 tsp Kosher salt (For dry brine)
• 1 tsp Black pepper (Divide between dry brine and seasoned flour mixture)
• 1 tsp Garlic powder (Divide between dry brine and seasoned flour mixture)
• 1 tsp Onion powder (Divide between dry brine and seasoned flour mixture)
• 1 tsp Smoked paprika (Divide between dry brine and seasoned flour mixture)
• 2 cup All-purpose flour (For seasoned flour and wet batter)
• 0.5 cup Cornstarch (For seasoned flour mixture)
• 1 tsp Baking powder (For seasoned flour mixture)
• 0.25 tsp Cayenne pepper (For seasoned flour mixture)
• MSG (A pinch, for the seasoned flour mixture)
• 1 cup Cold sparkling water (Add enough to the separated flour mixture to make a thin pancake-like batter; estimate provided.)
• 1.5 L Neutral frying oil (Amount depends on the size of the pot; use enough for deep frying at 350°F.)
• 1 cup BBQ sauce (Sweet Baby Ray’s or another sweet BBQ sauce)
• 0.25 cup Honey (For the glaze)
• 2 tbsp Butter (For the glaze)
• 1 tbsp Vinegar (For the glaze; use apple cider or distilled vinegar)
• 1 tbsp Hot sauce (Adjust to taste)
• Fresh herbs (For topping; use chopped parsley, chives, or another preferred herb)
• Ranch dressing (For serving)

Steps

1. 1

   Pat the chicken tenders dry with paper towels. Season them on all sides with kosher salt, black pepper, garlic powder, onion powder, and smoked paprika.

2. 2

   Arrange the seasoned tenders uncovered on a tray or rack and refrigerate for at least 2 hours; overnight is best. This dry brine seasons the chicken and helps the coating adhere.

3. 3

   In a large bowl, whisk together the all-purpose flour, cornstarch, baking powder, salt, garlic powder, onion powder, smoked paprika, cayenne, black pepper, and a pinch of MSG.

4. 4

   Transfer approximately one-third of the seasoned flour mixture to a separate bowl. Gradually whisk cold sparkling water into this portion until it forms a thin, pancake-like batter.

5. 5

   Drizzle 1–2 tablespoons of the wet batter into the remaining dry flour mixture. Toss lightly with a fork or your fingers to form irregular, craggly flour bits; these create extra texture on the tenders.

6. 6

   Working with one tender at a time, coat the chicken in the wet batter, then press it into the dry flour mixture. Dip it into the wet batter a second time and return it to the dry mixture, pressing firmly so the coating sticks.

7. 7

   Heat the frying oil in a heavy pot or deep fryer to 350°F. Use enough oil to fully or mostly submerge the tenders, and monitor the temperature between batches.

8. 8

   Carefully lower the coated tenders into the hot oil without crowding the pot. Fry for 4–6 minutes, turning as needed, until deeply golden and crisp.

9. 9

   Transfer the fried chicken to a wire rack set over a tray to drain. Check the thickest tender with an instant-read thermometer; it should reach 165°F internally.

10. 10

    While the chicken fries or immediately afterward, combine the BBQ sauce, honey, butter, vinegar, and hot sauce in a saucepan. Heat gently, stirring, until the butter melts and the glaze is smooth and glossy. Taste and adjust the seasoning if needed.

11. 11

    While the tenders are still hot, toss them in the honey BBQ glaze or brush the glaze generously over every side. Coat them just before serving so the chicken remains as crisp as possible.

12. 12

    Top with fresh herbs and an optional extra drizzle of BBQ glaze. Serve immediately with ranch dressing for dipping.

Notes

The source does not provide exact quantities for most seasonings, flour mixture, frying oil, or glaze ingredients; those amounts are practical estimates. Fry in batches if necessary, allowing the oil to return to 350°F between batches. Serve immediately for the crispest coating.

Nutrition per serving

• main
• American
• fried
• crispy
• chicken
• cookout
• honey BBQ
• spicy