Spicy Honey BBQ Tenders

Ingredients

• 1 tbsp butter (For the barbecue sauce)
• 0.5 cup tomato ketchup (For the barbecue sauce)
• 0.5 cup apple cider vinegar (For the barbecue sauce)
• 0.25 cup Worcestershire sauce (For the barbecue sauce)
• 0.75 cup honey (For the barbecue sauce)
• 2 tbsp Dijon mustard (For the barbecue sauce)
• 1 tbsp paprika (Or to taste; for the barbecue sauce)
• 1 tbsp cayenne pepper (Add more for extra spice; for the barbecue sauce)
• 2 tsp onion powder (For the barbecue sauce)
• 1 tsp ground black pepper (Or to taste; for the barbecue sauce)
• 4 cloves garlic (Minced; the instructions also allow garlic powder)
• 0.5 cup water (For the barbecue sauce)
• 2 cups all-purpose flour (Or more as needed for coating)
• 2 tsp cornstarch (For the dry batter)
• garlic powder (To taste, for the dry and wet batters)
• onion powder (To taste, for the dry and wet batters)
• ranch seasoning (To taste, for the dry and wet batters)
• Cajun seasoning (To taste, for the dry and wet batters)
• paprika (To taste, for the dry and wet batters)
• 0.5 tsp cayenne pepper (For the dry batter only)
• dried oregano (To taste, for the dry and wet batters)
• 2 eggs (For the wet batter)
• buttermilk (Enough to cover the chicken tenders in the wet batter; estimated 2 cups)
• pickle juice or jalapeño juice (Add to the wet batter to taste; jalapeño juice makes the tenders spicier; estimated 0.5 cup)
• 1.5 lb chicken tenders (Estimated amount, about 8 tenders)
• vegetable oil (For deep-frying; use enough to fill a heavy pot safely, estimated 1.5 L, with some remaining after frying)

Steps

1. 1

   Make the sauce. Melt the butter in a saucepan over medium heat. Add the ketchup, apple cider vinegar, Worcestershire sauce, honey, Dijon mustard, paprika, cayenne pepper, onion powder, black pepper, minced garlic, and water.

2. 2

   Whisk the sauce ingredients together over medium heat and bring the mixture to a gentle simmer. Reduce the heat to low and cook, stirring frequently, for about 10 minutes, until slightly thickened. Taste and adjust the cayenne or black pepper. Remove from the heat and set aside.

3. 3

   Prepare the dry batter. In a large bowl, whisk together the flour, cornstarch, garlic powder, onion powder, ranch seasoning, Cajun seasoning, paprika, cayenne pepper, and oregano.

4. 4

   Prepare the wet batter. In a separate large bowl, whisk the eggs with enough buttermilk to cover the chicken tenders, then add pickle juice or jalapeño juice. Stir in the same seasonings used in the dry batter, omitting the cayenne pepper.

5. 5

   Marinate the chicken. Add the chicken tenders to the wet batter and turn them so they are fully submerged. Cover the bowl and refrigerate for at least 30 minutes, or up to overnight.

6. 6

   Heat the frying oil in a deep, heavy pot or Dutch oven to 350°F (175°C). Use a thermometer to monitor the temperature and avoid overcrowding the pot.

7. 7

   Working with one tender at a time, lift a chicken tender from the buttermilk mixture and let the excess drip off. Coat it thoroughly in the dry flour mixture.

8. 8

   For extra crunch, dip the coated tender back into the wet batter, allow excess to drip off, and dredge it a second time in the dry mixture. Press the flour mixture gently onto the chicken so it adheres.

9. 9

   Fry the tenders in batches for 6–8 minutes, turning occasionally, until the coating is golden brown and the chicken reaches an internal temperature of 165°F (74°C). Return the oil to 350°F between batches.

10. 10

    Transfer the fried tenders to a wire rack or paper towels to drain briefly.

11. 11

    While the tenders are still warm, toss them with the reserved barbecue sauce, or serve the sauce on the side for dipping. Serve immediately.

Notes

The source does not specify the exact amount of chicken, frying oil, or most dry/wet batter seasonings; those amounts are practical estimates. Use a thermometer to confirm the chicken reaches 165°F. Serve the tenders immediately for the crispest coating.

Nutrition per serving

• main
• fried
• chicken
• spicy
• barbecue
• crispy
• American
• high-protein