These honey barbecue chicken tenders use a double-dredge technique and homemade sweet-tangy sauce to deliver crispy, flavorful results. The seasoned flour coating and balanced sauce make them a standout weeknight protein.
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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.
Store cooled tenders in an airtight container in the refrigerator for up to 4 days. Reheat on a 375°F oven for 8–10 minutes or air-fry at 350°F for 5–7 minutes until crispy; microwaving will soften the coating.
Double-dredging means coating chicken in flour, dipping in liquid (typically egg or buttermilk), then coating again. This creates an extra-thick, crispy crust by trapping more breading on the surface.
Yes. Arrange on a greased baking sheet, spray lightly with cooking oil, and bake at 400°F for 12–15 minutes until golden and cooked through. They'll be less crispy than fried but still flavorful.
Use an instant-read thermometer to check the thickest part reaches 165°F (74°C). The coating should be deep golden brown and crispy.
Yes. Prepare the homemade sauce up to 3 days in advance and refrigerate in an airtight container. Reheat gently before tossing with tenders.
Place finished tenders on a wire rack set over a baking sheet to allow steam to escape. Avoid stacking them in a closed container immediately.
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