Honey BBQ Chicken Tenders

Ingredients

• 1 lb chicken tenders
• 1.5 cup buttermilk (For the wet batter)
• 0.333 cup pickle juice (For the wet batter)
• salt (To taste; for the wet batter)
• 1 tbsp garlic powder (For the wet batter)
• 1 tbsp onion powder (For the wet batter)
• 1 tbsp smoked paprika powder (For the wet batter)
• 1 tsp black pepper powder (For the wet batter)
• 2 cup all-purpose flour (For the dry batter)
• 0.5 cup cornstarch (For the dry batter)
• 2 tbsp baking powder (For the dry batter)
• salt (To taste; for the dry batter)
• 1 tbsp garlic powder (For the dry batter)
• 1 tbsp onion powder (For the dry batter)
• 1 tbsp smoked paprika powder (For the dry batter)
• 1 tsp black pepper powder (For the dry batter)
• 0.5 cup ketchup (For the honey BBQ glaze)
• 3 tbsp honey (For the honey BBQ glaze)
• 1 tbsp Dijon mustard (For the honey BBQ glaze)
• 1 tbsp Worcestershire sauce (For the honey BBQ glaze)
• 1 tbsp apple cider vinegar (For the honey BBQ glaze)
• salt (To taste; for the honey BBQ glaze)
• 1 tsp onion powder (For the honey BBQ glaze)
• 1 tsp garlic powder (For the honey BBQ glaze)
• 0.5 tsp cayenne pepper (For the honey BBQ glaze)
• 0.5 tsp black pepper (For the honey BBQ glaze)
• 1 tsp brown sugar (For the honey BBQ glaze)
• 3 tbsp butter (Cold; whisk into the glaze after simmering)
• oil (For deep-frying; amount not specified)
• 0.5 cup mayonnaise (For the creamy honey BBQ sauce)
• 0.25 cup sour cream (For the creamy honey BBQ sauce)
• 0.25 cup buttermilk (For the creamy honey BBQ sauce; use less or more depending on desired consistency)
• 3 tbsp honey BBQ glaze (Use 3–4 tbsp of the prepared glaze)
• 1 tsp pickle juice (For the creamy honey BBQ sauce)
• 1 tsp smoked paprika powder (For the creamy honey BBQ sauce)

Steps

1. 1

   In a bowl, whisk together the buttermilk, pickle juice, salt, garlic powder, onion powder, smoked paprika, and black pepper for the wet batter.

2. 2

   Add the chicken tenders to the wet batter and turn them so they are fully coated. Cover and refrigerate for at least 1 hour, or overnight for deeper flavor.

3. 3

   In a separate bowl, combine the flour, cornstarch, baking powder, salt, garlic powder, onion powder, smoked paprika, and black pepper for the dry batter. Mix thoroughly.

4. 4

   Remove each chicken tender from the marinade, allowing excess marinade to drip off. Dredge it in the flour mixture and press the flour firmly onto the surface.

5. 5

   Return each floured tender briefly to the wet marinade, then coat it a second time in the flour mixture, pressing firmly to create a textured crust.

6. 6

   Place the coated tenders on a wire rack and let them rest for 10 minutes.

7. 7

   Heat oil in a deep fryer or heavy pot to 350–360°F (175–182°C).

8. 8

   Fry the tenders in batches for 4–6 minutes, or until golden brown and cooked through.

9. 9

   Transfer the fried tenders to a wire rack to drain and maintain their crispness.

10. 10

    For the honey BBQ glaze, place the ketchup, honey, Dijon mustard, Worcestershire sauce, apple cider vinegar, salt, onion powder, garlic powder, cayenne pepper, black pepper, and brown sugar in a saucepan over medium-low heat.

11. 11

    Simmer the glaze for 3–5 minutes, stirring occasionally.

12. 12

    Remove the saucepan from the heat and whisk in the cold butter until the glaze is smooth and glossy. Taste and adjust the seasoning if needed.

13. 13

    For the creamy honey BBQ sauce, whisk together the mayonnaise, sour cream, buttermilk, and 3–4 tablespoons of the prepared honey BBQ glaze until smooth.

14. 14

    Add the pickle juice and smoked paprika, then whisk until fully combined.

Notes

The source does not specify the amount of frying oil or a final internal temperature for the chicken. Refrigeration may be overnight for deeper flavor. The amount of buttermilk in the creamy sauce may be adjusted for the desired consistency.

Nutrition per serving

• main
• chicken
• fried
• deep-fried
• American
• crispy
• sauce
• make-ahead marinade