Crispy Honey BBQ Chicken Tenders
Equipment
Ingredients
Marinade
chicken tenderloins (raw)
700 g
buttermilk
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
2 tbsp
Instructions
Marinate the chicken
Combine chicken tenderloins with buttermilk and spices for tender, flavorful results.
Prepare the dredge
Mix flour, cornstarch, baking powder, and spices for an extra-crispy coating.
Coat the chicken
Remove marinated chicken from buttermilk and coat thoroughly in the dredge mixture.
First fry
Fry the coated chicken at 165–170°C for 3–4 minutes until lightly golden.
Rest the chicken
Rest the partially fried tenders for 5–10 minutes to ensure even cooking and maximum crispiness.
Second fry
Fry again at 180–185°C for 1–2 minutes until deep golden and ultra-crispy.
Make the honey BBQ sauce
Simmer ketchup, honey, brown sugar, Worcestershire, vinegar, and spices until thickened.
Finish the sauce and toss chicken
Stir butter into the warm sauce until melted, then toss with hot fried chicken tenders.
Original recipe
Storage
Best enjoyed fresh. Reheat in air fryer or oven to restore crispiness. Sauce can be made ahead and stored separately.
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