Honey BBQ Chicken Tenders

Ingredients

• 1 chicken breast (Cut into long strips)
• 0.5 tsp garlic powder (For chicken marinade)
• 0.5 tsp onion powder (For chicken marinade)
• 1 tsp paprika (For chicken marinade)
• 1 tsp dried parsley (For chicken marinade)
• salt (For chicken marinade, to taste)
• 2 cups all-purpose flour (For dry batter)
• 1 tsp garlic powder (For dry batter)
• 1 tsp onion powder (For dry batter)
• 1.5 tsp paprika (For dry batter)
• 2 tsp dried parsley (For dry batter)
• salt (For dry batter, to taste)
• 1 cup dry batter mixture (For wet batter; taken from the prepared dry batter)
• sparkling water or regular water (Add as needed until the wet batter reaches a smooth consistency)
• oil (For frying)
• 1 cup ketchup (For sauce)
• 0.125 cup brown sugar (For sauce)
• 0.25 cup hot sauce (Add more if you want it spicier)
• 3 tbsp apple cider vinegar (For sauce)
• 0.25 cup Worcestershire sauce (For sauce)
• 1 tsp paprika (For sauce)
• 0.5 tsp garlic powder (For sauce)
• 0.5 tsp onion powder (For sauce)
• 4 tbsp honey (For sauce)
• 3 tbsp cold butter (Cut into small chunks; for a glossy finish)
• ranch dressing (For serving)

Steps

1. 1

   Marinate the chicken strips with the listed chicken-marination spices and salt. Set aside.

2. 2

   In a bowl, combine the all-purpose flour, garlic powder, onion powder, paprika, dried parsley, and salt for the dry batter. Mix well.

3. 3

   In another bowl, place 1 cup of the prepared dry batter. Add sparkling or regular water as needed and mix until the wet batter has a smooth consistency.

4. 4

   Coat each chicken strip first in the dry batter, then in the wet batter, and then in the dry batter again.

5. 5

   For the final dry-batter coating, press the flour firmly onto the chicken with your fingers so it sticks well and produces a crunchy coating.

6. 6

   Fry the coated chicken until golden brown. Transfer the tenders to a cooling rack.

7. 7

   In a pan over low heat, add the ketchup, brown sugar, hot sauce, apple cider vinegar, Worcestershire sauce, honey, paprika, garlic powder, and onion powder. Mix until combined.

8. 8

   Add the cold butter in small chunks and let it melt into the sauce, giving the sauce a glossy finish.

9. 9

   Pour the sauce over the fried tenders and toss until they are fully coated. Serve with ranch dressing.

Notes

The source says to fry until golden brown but does not specify an oil temperature or frying time. It refers to the finished pieces as both tenders and wings; this extraction follows the title and ingredient description and uses tenders.

Nutrition per serving

• main
• chicken
• fried
• crispy
• spicy
• sweet-and-savory
• American
• party food