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Dinner · Part 1 of 3: Ingredients

Crispy Honey BBQ Chicken Tenders with Creamy BBQ Dip

By Clara Weller ·

Crispy honey BBQ chicken tenders piled on a plate with creamy dip
Prep
Cook
Total
Serves
4
Includes 1 h resting

These crispy honey BBQ chicken tenders are the perfect balance of sticky, sweet, and ridiculously crunchy.

Marinated in buttermilk and pickle juice, double-dredged, and fried until shatteringly crisp, then tossed in a glossy honey BBQ glaze. Served with a creamy dip for dunking, they're a crowd-pleasing dinner or game-day snack.

There's something magical about chicken tenders that are both crunchy and sticky. This recipe delivers that in spades. The secret is a buttermilk and pickle juice marinade that tenderizes the chicken and adds tangy flavor.

A double dredge in seasoned flour creates a craggy crust that fries up impossibly crisp. Then, a quick toss in a sweet and tangy honey BBQ glaze takes them over the top. Serve with a creamy dip for the ultimate dunking experience.

Ingredients

Makes 4 servings · serves 4
  • 1 lb chicken tenders

Marinade

  • 1 1/2 cups buttermilk
  • 1/3 cup pickle juice
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp smoked paprika
  • 1/2 tsp black pepper

Dredge

  • 2 cups all-purpose flour
  • 1/2 cup cornstarch
  • 1 tsp baking powder

Glaze

  • 1/2 cup ketchup
  • 1/3 cup honey
  • 2 tbsp Dijon mustard
  • 1 tbsp Worcestershire sauce
  • 1 tbsp cider vinegar
  • 2 tbsp cold butter, cut into pieces
  • Vegetable oil, for frying (about 2 cups), to taste

Creamy BBQ Dip

  • 1/2 cup creamy BBQ dip (store-bought or homemade)
Contains: gluten, milk, mustard, fish

Why this recipe works

The buttermilk and pickle juice marinade does double duty: it tenderizes the chicken while infusing it with a subtle tang. The acidity helps break down proteins, ensuring juicy, flavorful tenders every time. This step is worth the wait.

Ready to start cooking right away??? Jump to Part 2 ? Step-by-Step Method ?

Double dredging creates a thick, craggy coating that fries up shatteringly crisp. The cornstarch and baking powder in the dredge add extra crunch and help the coating puff up. The result is a crust that holds up to the sticky glaze without getting soggy.

Notes and substitutions

Buttermilk is key for the marinade; if you don't have it, make a quick version by adding lemon juice to regular milk.

Pickle juice adds a wonderful briny note—use the juice from your favorite pickles. Smoked paprika gives a subtle smokiness that complements the BBQ glaze.

For the glaze, use a good-quality ketchup and honey. The cold butter whisked in at the end adds shine and a silky texture.

The creamy BBQ dip can be store-bought or homemade; either works perfectly. Use a deep-fry thermometer to maintain the oil temperature for even cooking.

  • Buttermilk: Mix 1 1/2 cups milk with 1 1/2 tbsp lemon juice or white vinegar; let sit 5 minutes.
  • Pickle juice: Use brine from any pickled vegetable, or substitute with 1/3 cup buttermilk plus 1 tsp salt.
  • Cider vinegar: White wine vinegar or lemon juice.
  • Creamy BBQ dip: Mix 1/2 cup mayonnaise with 2 tbsp BBQ sauce and 1 tsp lemon juice.

Equipment

  • Large bowl
  • Whisk
  • Shallow dish for dredging
  • Deep skillet or Dutch oven
  • Deep-fry thermometer
  • Tongs
  • Wire rack
  • Small saucepan

Coming up in Part 2: the method

  1. Marinate and Dredge · 2 stepsMarinate the Chicken · Prepare the Dredge
  2. Fry to Crisp Perfection · 3 stepsDredge the Chicken · Heat the Oil · Fry the Tenders
  3. Glaze and Serve · 3 stepsMake the Glaze · Toss in Glaze · Serve with Dip

Up next · Part 2 of 3

8 steps · 15 min of cooking · what to look for at each stage

Step-by-step instructions (Part 2)