Crispy Honey BBQ Chicken Tenders
Equipment
Ingredients
Marinade
chicken tenderloins (raw)
700 g
buttermilk
240 ml
salt
5 g
garlic powder
3 g
onion powder
3 g
paprika
3 g
black pepper
2.5 g
Dredge
all-purpose flour
250 g
cornstarch
125 g
baking powder
5 g
salt
5 g
garlic powder
3 g
onion powder
3 g
paprika
3 g
black pepper
2.5 g
Honey BBQ Sauce
ketchup
120 g
honey
63 g
brown sugar
22 g
Worcestershire sauce
5 ml
apple cider vinegar
5 ml
smoked paprika
3 g
garlic powder
3 g
onion powder
1.5 g
black pepper
1.3 g
unsalted butter
28 g
Instructions
Marinate the chicken
Combine chicken tenderloins with buttermilk and all seasonings in a bowl.
Prepare the dredge
Mix all dredge ingredients in a large bowl until well combined.
Coat the chicken
Remove chicken from marinade and dredge thoroughly in the flour mixture, pressing to adhere.
First fry
Fry the coated chicken in hot oil at 165-170°C for 3-4 minutes until light golden.
Rest the chicken
Remove chicken from oil and let rest for 5-10 minutes to allow coating to set.
Second fry
Fry chicken again at 180-185°C for 1-2 minutes until deeply golden and crispy.
Make the sauce
Simmer ketchup, honey, brown sugar, Worcestershire sauce, vinegar, and spices in a pan. Stir in butter until melted.
Toss chicken in sauce
Immediately toss the hot fried chicken tenders in the warm honey BBQ sauce until evenly coated.
Original recipe
Storage
Best enjoyed fresh. Reheat in oven or air fryer to restore crispiness. Sauce can be made ahead and stored separately.
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