My kids can’t get enough of these breaded and fried honey BBQ chicken tenders, and neither can I! They’re juicy on the inside, crunchy on the outside, and coated in a sticky-sweet honey barbecue glaze made from simple pantry staples. I broil my honey BBQ chicken strips after frying them to caramelize the sauce for a glossy finish. This recipe is a family favorite–perfect for game day, weeknight dinners, or sharing with friends.
BBQ Breaded Chicken Tenders with Honey
My chicken tenders in honey BBQ sauce are built for flavor and texture. I marinate these fried chicken tenders in buttermilk to keep the meat tender and juicy. Then, I dredge them in a thick coating made of seasoned flour and cornstarch to create that ultra-crispy crust, ideal for holding onto the sweet and tangy glaze.
After frying, I toss the tenders in a quick homemade honey barbecue sauce and finish them under the broiler to caramelize to sticky-sweet perfection. These BBQ breaded chicken tenders are next level delicious and versatile; you can bake or air fry them for a lighter option.
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Broil for a Sticky-Sweet Finish
After frying my honey BBQ chicken strips, I like to toss the hot tenders in honey BBQ sauce and broil them in my oven. This quick blast of high heat caramelizes the honey and BBQ sauce, creating a glossy, sticky coating that clings to the crispy breading. It also intensifies the smoky-sweet flavor without overcooking the chicken.
Honey BBQ Chicken Tenders Recipe
Equipment
- Dutch Oven
- Deep Fry Oil Thermometer
- Baking Sheet
Ingredients
- 2 pounds boneless, skinless chicken tenders (*)
- 2 teaspoons kosher salt (divided)
- 2 teaspoons ground black pepper (divided)
- 3 cups buttermilk (divided)
- Cooking oil (for frying)
- 2 cups all-purpose flour
- 2 tablespoons cornstarch
- 1 teaspoon paprika (**)
- 1 cup BBQ sauce (***)
- 3 tablespoons honey
- 1 tablespoon apple cider vinegar
- 1-2 teaspoons hot sauce (optional)
Instructions
- Season the chicken tenders with 1 teaspoon each of salt and pepper, then place into a Ziplock bag. Add 2 cups of buttermilk.2 pounds boneless, skinless chicken tenders, 2 teaspoons kosher salt, 2 teaspoons ground black pepper, 3 cups buttermilk
- Seal the bag and marinate in the refrigerator for at least 2 hours, or up to 24 hours.
- When ready to cook, heat 1 inch of cooking oil in a frying pan or deep Dutch oven to 350°F, and preheat the oven to 350°F. Line a baking sheet with parchment paper. Set aside.Cooking oil
- Set out 3 shallow bowls. Pour the remaining buttermilk into the first bowl. Whisk the flour, cornstarch, remaining salt and pepper, and paprika together in the second bowl. Mix the BBQ sauce, honey, vinegar, and hot sauce together in the third bowl.2 cups all-purpose flour, 2 tablespoons cornstarch, 1 teaspoon paprika, 1 cup BBQ sauce, 3 tablespoons honey, 1 tablespoon apple cider vinegar, 1-2 teaspoons hot sauce
- Place a cooling rack over paper towels. Set aside.
- Remove the chicken tenders from the refrigerator. Pour the bag of chicken into a large colander, draining the buttermilk from the chicken.
- Dip each chicken tender into the flour mixture, into the buttermilk, and dredge through the flour mixture again. Shake off any excess flour and place onto a large plate. Repeat until all chicken tenders are breaded.
- Working in batches of 3-5 tenders, fry the tenders, flipping them halfway so they fry evenly. Remove from the oil when golden brown and the internal temperature reaches 165°F. Place cooked tenders onto the cooling rack set over paper towels. Repeat until all tenders are fried.
- In a large bowl, toss the fried chicken tenders with the honey BBQ sauce. Arrange them in a single layer on the prepared baking sheet.
- Broil for 2-3 minutes to caramelize. Serve warm and enjoy.
Notes
- Use a deep frying or instant-read thermometer to maintain the oil temperature as close to 350°F as possible. This will prevent over or undercooking.
- After dredging, let the breaded chicken tenders rest on a baking sheet for 10-15 minutes before frying. This helps the coating adhere better, minimizes breading falling off in the oil, and gives a crispier crust.
- Make sure not to overcrowd your pan when frying! If you add too many tenders to the hot oil, the temperature will lessen and you’ll end up with oily, undercooked chicken tenders.
- Make sure your tenders have cooled a bit before you toss them in the glaze.
- When broiling, watch carefully to ensure the sauce doesn’t burn. Rotate at least once for even broiling.
- Air Fryer: Preheat your air fryer to 400°F, spray with nonstick spray, arrange the breaded tenders in a single layer, and air fry for 10-12 minutes, flipping halfway, until crispy and 165°F. Toss in honey BBQ sauce and air fry for 1-2 minutes or broil as directed.
- Oven: Preheat your oven to 425°F, place a wire rack over a rimmed baking sheet, and spray with nonstick spray. Arrange the breaded tenders on the rack and bake for 15-20 minutes, flipping halfway through, until crispy and 165°F. Sauce and broil as directed.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
How to Make Honey BBQ Chicken Tenders Step by Step
Prep: Gather up all of the ingredients need to make these honey barbecue chicken strips. This will help the recipe progress more smoothly.
Season the Chicken: Season 2 pounds of chicken tenders with 1 teaspoon each of salt and pepper, then place into a Ziplock bag. Add 2 cups of buttermilk.
Marinate the Chicken: Seal the bag and marinate your chicken tenders in the refrigerator for at least 2 hours, or up to 24 hours. This will help tenderize the meat, making it nice and juicy! When ready to cook, heat 1 inch of cooking oil in a frying pan or deep Dutch oven to 350°F, and preheat your oven to 350°F. Line a baking sheet with parchment paper and set aside.
Make a Dredging Station: Set out 3 shallow bowls. Pour the remaining 1 cup of buttermilk into the first bowl. Whisk 2 cups of all-purpose flour, 2 tablespoons of cornstarch, the remaining 1 teaspoon each of salt and pepper, and 1 teaspoon of paprika together in the second bowl. Mix the 1 cup of barbecue sauce, 3 tablespoons of honey, 1 tablespoon of apple cider vinegar, and 1-2 teaspoons of hot sauce together in the third bowl.
Dredge the Chicken: Place a cooling rack over paper towels and set aside. Remove the marinated chicken tenders from the refrigerator. Pour the bag of chicken into a large colander, draining the buttermilk from the chicken. Dip each chicken tender into the flour mixture, into the buttermilk, and dredge through the flour mixture again. Shake off any excess flour and place onto a large plate. Repeat until all chicken tenders are breaded. At this point, I like to let the breading set for 10-15 minutes before frying my tenders so it sticks well.
Fry the Chicken: Working in batches of 3-5 tenders, fry the tenders in the hot oil, flipping them halfway so they fry evenly. Remove from the oil when golden brown and the internal temperature reaches 165°F. Place the cooked tenders onto the cooling rack set over paper towels to drain. Repeat until all tenders are fried.
Sauce the Chicken: In a large bowl, toss the fried chicken tenders with the honey barbecue sauce. Arrange them in a single layer on the prepared baking sheet. Broil for 2-3 minutes to caramelize. Watch carefully so the sauce doesn’t burn, and rotate the pan at least once. Serve your honey BBQ chicken tenders warm and enjoy.
How to Store, Freeze, and Reheat
While best enjoyed fresh, store any leftover honey BBQ chicken tenders in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. So the tenders stay crispy, reheat in a 350°F oven until warmed through.
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