Crispy Honey BBQ Chicken Tenders with Creamy BBQ Dip Step-by-step instructions

Before you start

Before you start, set up your workstation. Combine the marinade ingredients in a large bowl, and have the chicken tenders ready. In a shallow dish, mix the dredge. Pour oil into a deep skillet and attach a deep-fry thermometer.

Line a wire rack with paper towels for draining. Have all the glaze ingredients measured and ready. The marinade needs at least 1 hour in the fridge, so plan ahead.

Instructions

Marinate and Dredge

1. 1Marinate the Chicken
   In a large bowl, whisk together the buttermilk, pickle juice, garlic powder, onion powder, smoked paprika, and black pepper. Add the chicken tenders and turn to coat. Cover and refrigerate for at least 1 hour, or up to 4 hours.
   Look for The marinade should be well combined and the chicken completely submerged.
   Tip Use a zip-top bag for easy cleanup and even coating.
2. 2Prepare the Dredge
   In a shallow dish, whisk together the flour, cornstarch, and baking powder. Set aside.
   Look for The dredge should be uniform with no lumps.
   Tip The baking powder adds extra crispness.

After marinating, the chicken should be well coated and the marinade should have a pinkish hue from the paprika. The dredge should be a uniform beige. As you coat each tender, the flour should cling and form a thick, even layer. The tenders should look craggy and ready for the fryer.

Fry to Crisp Perfection

3. 3Dredge the Chicken
   Remove the chicken from the marinade, letting any excess drip off. Dredge each tender in the flour mixture, pressing gently to adhere. Dip back into the marinade, then dredge again for a double coating. Place on a wire rack.
   Look for The coating should be thick and craggy.
   Tip Let the coated tenders sit for 10 minutes before frying to help the coating stick.
4. 4Heat the Oil
   Pour about 2 inches of vegetable oil into a deep skillet or Dutch oven. Heat over medium-high until a deep-fry thermometer reads 350°F (175°C).
   Look for The oil should shimmer and a pinch of flour sizzles immediately.
   Tip Maintain the temperature between 325°F and 350°F while frying.
5. 5Fry the Tenders
   Working in batches, carefully add the chicken to the hot oil. Fry for about 6 minutes, turning occasionally, until deep golden brown and cooked through. The internal temperature should reach 165°F (74°C). Drain on a wire rack.
   Look for The crust should be dark golden and shatteringly crisp.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Do not overcrowd the pan; fry in batches to keep the oil temperature steady.

The oil should be at a steady 350°F, and the tenders should sizzle immediately when added. As they fry, the crust will turn a deep golden brown and become visibly craggy. The kitchen will smell of buttermilk and spices. When done, the tenders should feel firm and sound crunchy when tapped.

Glaze and Serve

6. 6Make the Glaze
   In a small saucepan, combine the ketchup, honey, Dijon mustard, Worcestershire sauce, and cider vinegar. Bring to a simmer over medium heat, stirring occasionally. Whisk in the cold butter until melted and glossy.
   Look for The glaze should be thick and bubbling, with a shiny finish.
   Tip Keep the glaze warm while you finish frying.
7. 7Toss in Glaze
   Add the hot fried tenders to the saucepan with the glaze. Toss gently with tongs until every piece is coated and glossy.
   Look for The tenders should be sticky and shiny, with the glaze clinging.
   Tip Work quickly so the crust stays crisp.
8. 8Serve with Dip
   Serve the glazed tenders immediately with the creamy BBQ dip on the side for dunking.
   Look for The tenders are best enjoyed hot and crunchy.
   Tip Set out extra napkins—these are sticky!

The glaze should be thick, glossy, and bubbling gently. When you toss the hot tenders, the glaze should coat them evenly, creating a shiny, sticky finish.

The tenders should be served immediately, with the creamy dip on the side. The contrast of crunchy crust and sticky glaze is irresistible.

Common mistakes

A common mistake is overcrowding the pan, which drops the oil temperature and results in greasy, less crispy tenders. Fry in batches and give the oil time to come back to temperature.

Another mistake is skipping the rest after dredging; letting the coating set helps it adhere better. Also, don't skip the marinade—it's essential for flavor and tenderness.

How to tell it’s done

The chicken is done when it reaches an internal temperature of 165°F (74°C) in the thickest part. The crust should be deep golden brown and sound crunchy when tapped.

The glaze should be thick and cling to the tenders. If you're unsure, cut into one to check for any pinkness—it should be white and juicy throughout.

• Poultry: 165°F (74°C) in the thickest part