The double-dredge batter and fry method make these tenders extraordinary, and once you taste them you'll understand why making them at home is worth every bit of the effort.
WHY YOU'LL LOVE THIS RECIPE
The homemade honey BBQ sauce finished with cold butter is glossy, rich, and completely addictive.
INGREDIENTS
For the chicken you need: Chicken tenders, Flour, Kosher salt, Black pepper, Garlic powder, Onion powder, Chili powder, Paprika, Cayenne pepper, Cornstarch, Baking powder, and more
In a large bowl, toss the chicken tenders with the flour and all the marinade seasonings until every piece is evenly coated. Let the chicken rest for 15 to 20 minutes.
STEP 1: DRY MARINADE THE CHICKEN
In a large bowl, whisk together the batter ingredients. Transfer about ½ cup of the mixture to a separate bowl and whisk in the sparkling water until you have a smooth batter.
STEP 2: MAKE THE BATTER
Combine the honey BBQ sauce ingredients in a small saucepan over medium heat. Bring to a gentle simmer. Reduce the heat and whisk in the cold butter.
STEP 3: MAKE THE HONEY BBQ SAUCE
Heat the frying oil to 350°F. Dip each tender into the wet batter, then press into the dry mixture. Dip back into the wet batter, then into the dry mixture.
STEP 4: DOUBLE DREDGE THE CHICKEN
Carefully lower the chicken into the 350°F oil in batches. Fry for 6 to 8 minutes then increase the oil to 375°F and fry for an additional 2 to 3 minutes until extra crispy..
STEP 5: FRY IN TWO STAGES
Transfer the cooked tenders to a wire rack and immediately season with a pinch of salt while still hot. Serve immediately with extra sauce and ranch dressing on the side.
STEP 6: SEASON AND SALT
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