Double-fried honey barbecue chicken tenders with a signature club soda batter that creates an exceptionally light and crunchy exterior. The homemade sweet and tangy sauce sets this recipe apart from standard versions.
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In a large bowl, combine chicken tenders with 1/4 cup of flour.
Create a spice blend by mixing salt, black pepper, garlic powder, onion powder, paprika, chili powder, and cayenne pepper.
Add half of the spice blend to the chicken and flour, and mix until the tenders are evenly coated. Set aside.
In a separate large bowl, prepare the dry dredge by combining the remaining 2 cups of flour, cornstarch, and baking powder.
Season the dry dredge with the remaining half of the spice blend and mix well.
Transfer one-third of the dry dredge mixture to another bowl to create the wet batter.
Pour club soda into the smaller portion of the dredge and whisk until it forms a thin, pancake-like batter.
Dredge a chicken tender first in the wet batter, then the dry dredge, back into the wet batter, and finish in the dry dredge. Repeat for all tenders.
To make the sauce, add ketchup to a saucepan over medium heat.
Stir in brown sugar, apple cider vinegar, Worcestershire sauce, hot sauce, and honey.
Whisk in the cold butter cubes until the sauce is smooth and glossy. Remove from heat and set aside.
Heat frying oil to 350°F in a deep fryer or large pot.
Carefully fry the chicken tenders in batches for 5-6 minutes.
Remove the tenders from the oil and let them rest for a few minutes.
Return the tenders to the hot oil and fry for 1 more minute until golden brown and extra crispy.
Toss the hot, crispy tenders in the honey barbecue sauce until fully coated.
Serve immediately, with ranch dressing for dipping if desired.
Store cooled tenders in an airtight container refrigerated for up to 2 days; reheat in a 375°F oven for 8–10 minutes to restore crispiness.
deep-fry thermometer · heavy-bottomed pot or Dutch oven · wire rack
Club soda's carbonation creates tiny air bubbles in the batter, resulting in a lighter, crispier coating after frying compared to water or milk-based batters.
First fry at lower temperature cooks the chicken through; second fry at higher temperature crisps and browns the exterior for maximum crunchiness.
Coat and refrigerate raw tenders up to 4 hours before frying. Cooked tenders stay crispy refrigerated for 2 days and reheat well in a 375°F oven for 8–10 minutes.
Internal temperature should reach 165°F at the thickest part. The coating will be deep golden brown after the second fry.
Baking won't replicate the crispy double-fried texture, but you can spray breaded tenders with cooking oil and bake at 400°F for 15–18 minutes for a lighter alternative.
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