Hesti

Crispy Honey BBQ Chicken Tenders

Name: Crispy Honey BBQ Chicken Tenders
Total time: 30 min
Yield: 4 servings
Ingredients: 700g chicken tenderloins; 240ml buttermilk; 1 tsp salt; 1 tsp garlic powder; 1 tsp onion powder; 1 tsp paprika; 0.5 tsp black pepper; 250g all-purpose flour; 125g cornstarch; 1 tsp baking powder; 1 tsp salt; 1 tsp garlic powder; 1 tsp onion powder; 1 tsp paprika; 0.5 tsp black pepper; 120g ketchup; 3 tbsp honey; 1.5 tbsp brown sugar; 1 tbsp Worcestershire sauce; 1 tbsp apple cider vinegar; 1 tsp smoked paprika; 1 tsp garlic powder; 0.5 tsp onion powder; 0.5 tsp black pepper; 2 tbsp unsalted butter

30 min

servings

American

About

Crispy chicken tenders marinated in buttermilk and spices, double-fried until golden, then tossed in a sweet and tangy honey BBQ sauce. The result is crunchy on the outside, juicy inside, and coated in a glossy sauce.

Ingredients

Marinade

Dredge

Honey BBQ Sauce

Step-by-Step Instructions

Report

Marinate the chicken

Combine the chicken tenderloins, buttermilk, salt, garlic powder, onion powder, paprika, and black pepper in a bowl. Marinate for 2 to 4 hours, or overnight for the best results.

Mix the flour, cornstarch, baking powder, salt, garlic powder, onion powder, paprika, and black pepper in a separate bowl.

Coat and fry

Coat the marinated chicken in the dredge mixture until evenly covered.

Fry the chicken at 165 to 170°C for 3 to 4 minutes.

Rest the chicken for 5 to 10 minutes, then fry again at 180 to 185°C for 1 to 2 minutes until golden and crispy.

Make the sauce and finish

Simmer the ketchup, honey, brown sugar, Worcestershire sauce, apple cider vinegar, smoked paprika, garlic powder, onion powder, and black pepper until combined.

Stir in the butter until melted and glossy.

Toss the hot chicken with the sauce and serve immediately.

Equipment Needed

mixing bowlwhiskfrying pantongssaucepanpaper towels

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