Spicy Honey BBQ Tenders
This recipe first appeared on From the south, with love. SeeMeCook added ingredient weights and nutrition.
Read the original recipeImported by Starr2 on SeeMeCook
Crispy fried chicken tenders marinated in a seasoned buttermilk mixture, double-dredged for extra crunch, and coated with a sweet, tangy, spicy honey barbecue sauce.
- Time
- 1 hour 45 minutes
- Equipment
- Stovetop
- Good for
- Lunch, dinner, or snacks
- Cuisine
- American
- Contains
- Gluten, dairy, eggs, and fish
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
Spicy BBQ Sauce
- 14 g
- 135 g
- 120 g
- 60 g
- 255 g
- 30 g
- 7 g
- 5 g
- 6 g
- 2 g
- 12 g
- 120 g
Dry Batter
- 250 g
- 5 g
- 3 g
- 3 g
- 8 g
- 8 g
- 4 g
- 1 g
Wet Batter
- 2 g
- 100 g
- 490 g
Chicken and Frying
- 120 g
- 1.38 kg
Weights are estimates. Together, the ingredients weigh about 1.79 kg before cooking, which is about 445 g per serving.
Steps
Sauce
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.
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.
Batters
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.
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.
Marinate
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.
Fry
Heat the frying oil in a deep, heavy pot or Dutch oven to 350°F (180 °C) (175°C (350 °F)). Use a thermometer to monitor the temperature and avoid overcrowding the pot.
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.
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.
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) (74°C (165 °F)). Return the oil to 350°F (180 °C) between batches.
Transfer the fried tenders to a wire rack or paper towels to drain briefly.
Finish
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
These are estimates per serving, worked out from the ingredients.
- Calories
- 3880
- Protein
- 57 g
- Carbs
- 130 g
- Fat
- 358 g
- Fiber
- 5 g
Where the calories come from
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