Crispy Honey BBQ Chicken Tenders
Equipment
Ingredients
Marinade
chicken tenderloins (raw)
700 g
buttermilk (cold)
240 ml
salt
1 tsp
garlic powder
1 tsp
onion powder
1 tsp
paprika
1 tsp
black pepper
0.5 tsp
Dredge
all-purpose flour
250 g
cornstarch
125 g
baking powder
1 tsp
salt
1 tsp
garlic powder
1 tsp
onion powder
1 tsp
paprika
1 tsp
black pepper
0.5 tsp
Honey BBQ Sauce
ketchup
120 g
honey
3 tbsp
brown sugar
1.5 tbsp
Worcestershire sauce
1 tsp
apple cider vinegar
1 tsp
smoked paprika
1 tsp
garlic powder
1 tsp
onion powder
0.5 tsp
black pepper
0.5 tsp
unsalted butter (cold)
2 tbsp
Instructions
Marinate the chicken
Combine chicken tenderloins with buttermilk and spices, then marinate in the refrigerator.
Prepare the dredge
Mix all-purpose flour, cornstarch, baking powder and spices in a large bowl.
First fry
Coat marinated chicken in the dredge mixture and fry at 165–170°C for 3–4 minutes.
Rest the chicken
Remove chicken from oil and rest for 5–10 minutes to allow juices to redistribute.
Second fry for extra crisp
Return chicken to oil at 180–185°C for 1–2 minutes until deep golden and ultra-crispy.
Prepare the Honey BBQ sauce
Simmer ketchup, honey, brown sugar, Worcestershire, vinegar and spices; finish by stirring in butter.
Toss and serve
Toss the hot, crispy tenders in the warm sauce until evenly coated, then serve immediately.
Original recipe
Storage
Store sauce separately to keep chicken crisp. Reheat uncovered to restore crunch.
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