Honey BBQ Chicken Tenders

Honey BBQ Chicken Tenders deliver crunchy coating, juicy meat, and a glossy sweet‑smoky glaze that pairs perfectly with any side. The buttermilk soak keeps the chicken tender, while a panko‑cornstarch blend guarantees extra crunch. A quick toss in honey‑BBQ sauce finishes the dish with a glossy, caramelized sheen that’s impossible to resist.

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Ingredients

Marinade & Breading

• 1 pound chicken tenders
• 1 cup buttermilk
• 1 large egg, beaten
• 1 cup all‑purpose flour
• 1/4 cup cornstarch
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1 1/2 cups panko breadcrumbs
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper

Sauce

• 1/3 cup runny honey
• 1/2 cup smoky BBQ sauce

Step-by-Step Instructions

1. 1. Place chicken tenders in a shallow dish, pour buttermilk over them, and let sit 5 minutes to tenderize.
2. 2. In a bowl combine flour, cornstarch, smoked paprika, garlic powder, salt, and pepper.
3. 3. Whisk the beaten egg in a separate bowl.
4. 4. Dredge each tender in the flour mixture, dip in egg, then coat thoroughly with panko breadcrumbs; set on a plate.
5. 5. Heat 2 inches of oil in a heavy skillet over medium‑high heat to 350°F; fry tenders 3‑4 minutes per side until golden and internal temperature reaches 165°F.
6. 6. Transfer fried tenders to a paper‑towel lined tray to drain.
7. 7. Meanwhile, combine honey and BBQ sauce in a small saucepan; simmer 2 minutes over low heat, stirring until glossy.
8. 8. Toss the hot tenders in the honey‑BBQ glaze, serve immediately, and enjoy the crunchy‑sweet finish.

Tips for Success

• Pat chicken dry before coating to prevent soggy breadcrumbs.
• Keep oil temperature steady; too low makes tenders greasy, too high burns the coating.
• Do not overcrowd the pan; fry in batches for even crispness.
• If the glaze thickens too quickly, add a splash of water to maintain a smooth coating.

Storage

Store leftover tenders in an airtight container in the refrigerator for up to 3 days; reheat in a 350°F oven for 10 minutes to regain crispness. Freeze unglazed cooked tenders on a parchment sheet, then transfer to a zip‑top bag for up to 2 months; reheat directly from frozen in the oven.

Notes

Maintain oil at 350°F for a perfect crunch. Toss tenders just before serving to keep the coating crisp.

FAQs