Crispy Honey BBQ Chicken Tenders with Creamy BBQ Dip Tips, FAQ & printable recipe

Tips for success

For the crispiest results, let the coated tenders rest on a wire rack for 10 minutes before frying. This helps the coating dry slightly and adhere better.

Also, keep the fried tenders on a wire rack rather than paper towels to prevent steam from softening the crust.

When making the glaze, use cold butter and whisk it in off the heat. This creates a silky, emulsified sauce.

If the glaze becomes too thick, add a splash of water or cider vinegar to loosen it. Toss the tenders in the glaze just before serving to keep the crust crunchy.

Variations

• Spicy Honey BBQ: Add 1 tsp cayenne pepper to the marinade and 1/2 tsp to the glaze for a spicy kick. Or stir in a few dashes of hot sauce to the glaze. The heat balances the sweetness beautifully.
• Garlic Parmesan: After glazing, sprinkle with grated Parmesan and minced garlic. This is a savory twist that's still sticky and sweet. Use garlic powder in the glaze for a more subtle flavor.
• Smoky Chipotle: Add 1 chipotle pepper in adobo sauce to the glaze, minced. This adds a smoky, spicy depth. Reduce the honey slightly if you prefer less sweet. Serve with a cooling ranch dip.
• Lemon Pepper: Add 1 tbsp lemon zest and 1 tsp cracked black pepper to the dredge. In the glaze, use 1 tbsp lemon juice instead of cider vinegar. This bright, zesty version is perfect for summer.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven to restore crispness.

Freezer

Freeze unglazed fried tenders in a single layer on a baking sheet, then transfer to a freezer bag. Reheat from frozen in a 400°F oven for 15-20 minutes.

Reheat

To reheat, place on a wire rack over a baking sheet and warm in a 350°F oven for 10-15 minutes. Avoid microwaving, as it makes the crust soggy.

Leftover tenders can be stored in an airtight container in the refrigerator for up to 3 days.

To reheat, place them on a wire rack over a baking sheet and warm in a 350°F oven for 10-15 minutes, until heated through and crisp. The glaze may become sticky and caramelized, which is delicious.

You can marinate the chicken up to 4 hours ahead. The dredge can be mixed and stored in an airtight container for up to a week. The glaze can be made a day ahead and reheated gently. Fry the tenders just before serving for the best texture.

Serving ideas

Serve these tenders hot, straight from the skillet, with the creamy BBQ dip on the side. They're perfect as a main dish with coleslaw and cornbread, or as a party appetizer.

For a fun twist, serve them on a platter with extra dipping sauces like ranch or blue cheese.

These tenders also make great sandwiches—tuck them into buns with pickles and a drizzle of extra glaze. For a game-day spread, pair them with fries and onion rings. The sweet and tangy flavor appeals to all ages, making them a family favorite.

Frequently asked questions

Recipe card

Crispy Honey BBQ Chicken Tenders with Creamy BBQ Dip

Prep 20 minCook 15 minRest 1 hTotal 1 h 35 minServes 4

Ingredients

• 1 lb chicken tenders
• 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
• 2 cups all-purpose flour
• 1/2 cup cornstarch
• 1 tsp baking powder
• 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
• 1/2 cup creamy BBQ dip (store-bought or homemade)

Instructions

1. 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.
2. In a shallow dish, whisk together the flour, cornstarch, and baking powder. Set aside.
3. 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.
4. 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).
5. 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.
6. 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.
7. Add the hot fried tenders to the saucepan with the glaze. Toss gently with tongs until every piece is coated and glossy.
8. Serve the glazed tenders immediately with the creamy BBQ dip on the side for dunking.

Contains: gluten, milk, mustard, fish

Estimated nutrition per serving

Calories

620

Protein

35 g

Carbohydrates

55 g

Fat

28 g

Automatic estimate from the ingredient list, not laboratory-verified.