Honey Barbecue Chicken Tenders

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.