Honey Barbecue Chicken Tenders

In a large bowl, add the chicken tenders. Top with 1/4 cup of flour and all the dry brine seasonings (salt, pepper, garlic powder, onion powder, chili powder, paprika, cayenne). Mix thoroughly to coat each tender. Set aside.

In a separate large bowl, prepare the dredge by whisking together 2 cups of flour, cornstarch, baking powder, and all the dredge seasonings.

Transfer about one-third of the dry dredge mixture into a third bowl. Gradually pour in the club soda while whisking to create a wet batter. The consistency should be like a very thin pancake batter.

Dredge each chicken tender by first dipping it into the wet batter, then into the dry dredge, back into the wet batter, and a final time into the dry dredge, ensuring it's fully coated. Set the coated tenders on a rack.

To make the honey barbecue sauce, combine ketchup, brown sugar, apple cider vinegar, Worcestershire sauce, hot sauce, and honey in a saucepan over medium heat. Bring to a simmer.

Once simmering, remove the sauce from the heat and stir in the cubes of cold butter until the sauce is smooth and glossy.

Heat vegetable oil in a deep fryer or large pot to 350°F (175°C).

Carefully add the chicken tenders to the hot oil and fry for 5-6 minutes. Remove and let them rest on a wire rack for a few minutes.

For extra crispiness, return the tenders to the hot oil and fry for one more minute until deep golden brown.

Toss the hot, crispy tenders in the warm honey barbecue sauce until evenly coated. Serve immediately with ranch dressing for dipping, if desired.