Honey BBQ Chicken Tenders

Steps

1. 1Marinate the chicken1h

   In a bowl, whisk together buttermilk, pickle juice, and seasonings. Add the chicken tenders and ensure they are fully coated. Cover and refrigerate for at least 1 hour, or overnight for deeper flavor.

   For deeper flavor, marinate overnight

   ChickenButtermilkPickle brineSaltGarlic powderOnion powderSmoked paprikaBlack pepper
2. 2Prepare dry batter

   In a separate bowl, combine the flour, cornstarch, baking powder, and all seasonings. Mix thoroughly.

   All-purpose flourCornstarchBaking powderSaltGarlic powderOnion powderSmoked paprikaBlack pepper
3. 3Coat the tenders10 min

   Remove each tender from the marinade, allowing excess to drip off. Dredge in the flour mixture and press to coat. Return briefly to the wet marinade. Coat again in the flour mixture, pressing firmly to create a textured crust. Place coated tenders on a wire rack and let rest for 10 minutes.

   Double coating creates a crispy, textured crust

   ChickenButtermilkAll-purpose flour
4. 4Fry the tenders6 min

   Heat oil in a deep fryer or heavy pot to 350–360°F (175–182°C). Fry the tenders in batches for 4–6 minutes, or until golden brown and cooked through. Transfer to a wire rack to drain and maintain crispness.

   Fry in batches to maintain oil temperature

   Chicken
5. 5Make the glaze5 min

   In a saucepan over medium-low heat, combine all glaze ingredients except the butter. Simmer for 3–5 min, stirring occasionally. Remove from heat and whisk in the cold butter until the sauce is smooth and glossy. Taste and adjust seasoning if needed.

   Add cold butter off heat for a glossy finish

   KetchupHoneyDijon mustardWorcestershire sauceApple cider vinegarSaltOnion powderGarlic powderCayenne pepperBlack pepperBrown sugarButter
6. 6Make the creamy sauce

   In a bowl, whisk together mayonnaise, sour cream, buttermilk, and honey BBQ glaze until smooth. Add pickle juice and smoked paprika.

   Adjust buttermilk amount for desired consistency

   MayonnaiseSour creamButtermilkPickle brineSmoked paprika