Honey BBQ Chicken Tenders Recipe

4.84 from 12 votes

Breaded, fried, and glazed honey BBQ chicken tenders are truly finger-licking good! The sauce is super easy but tastes homemade!

Prep Time30

Cook Time30

Marinate Time2

Total Time3

Course: Main Course

Cuisine: American

Servings:

Calories: 606kcal

Author: Becky Hardin

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

*I like to use tenders whenever they are available since they don't require any prep; however, you can also cut boneless, skinless chicken breasts into strips.

**You can use smoked paprika instead of plain paprika if you'd prefer.

***Use your favorite brand, that way, you know you'll like the final product!

Tips:

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.

Alternative Cooking Methods:

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.

Storage: Store any 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.

Nutrition