Crispy Sticky Honey BBQ Chicken Tenders Step-by-step instructions

Before you start

Before starting, gather all ingredients and equipment. If using chicken breasts, slice them into 1-inch wide strips. Whisk the marinade ingredients in a large bowl, add the chicken, and refrigerate for at least 30 minutes.

While the chicken marinates, prepare the flour coating in a shallow dish. Set up a wire rack over paper towels for draining the fried chicken. Have the glaze ingredients measured and ready, as the final steps move quickly.

Instructions

Marinate and Coat

1. 1Marinate the Chicken
   In a large bowl, whisk together the buttermilk, lemon juice, soy sauce, hot sauce, garlic powder, and salt. Add the chicken tenders and turn to coat. Cover and refrigerate for at least 30 minutes, or up to 4 hours.
   Look for The marinade should be well combined and the chicken fully submerged.
   Tip For extra tenderness, let the chicken marinate overnight.
2. 2Prepare the Coating
   In a shallow dish, whisk together the all-purpose flour and cornstarch. Set aside.
   Look for The flour mixture should be uniform.
   Tip Use a fork to mix the flours thoroughly.

The chicken should be fully submerged in the marinade, which should be well combined and slightly thickened. After dredging, each tender should have a thin, even coating of flour mixture.

The coating should not be overly thick or clumpy. If it is, shake off the excess. The oil should be preheated to 375°F and shimmering.

Fry to Golden Perfection

3. 3Heat the Oil
   Pour the vegetable oil into a deep skillet or Dutch oven and heat over medium-high until a deep-fry thermometer reads 375°F (190°C).
   Look for The oil should shimmer and the thermometer should hold at 375°F.
   Tip If the oil smokes, it's too hot; reduce the heat.
4. 4Dredge the Tenders
   Remove the chicken from the marinade, letting any excess drip off. Dredge each tender in the flour mixture, pressing to adhere. Shake off any excess.
   Look for Each tender should be evenly coated with a thin layer of flour.
   Tip For a thicker crust, double-dredge: dip back into the marinade, then coat again.
5. 5Fry the Chicken
   Carefully add the coated tenders to the hot oil in a single layer, without overcrowding. Fry for about 6 minutes, turning occasionally, until deep golden brown and cooked through. The internal temperature should reach 165°F (74°C).
   Look for The crust should be deep golden brown and the chicken should feel firm.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Fry in batches to keep the oil temperature steady.
6. 6Drain the Chicken
   Using tongs, transfer the fried tenders to a wire rack set over paper towels. Let them drain for a minute.
   Look for Excess oil should drip off, leaving a crisp crust.
   Tip Don't let them sit too long or they'll lose their crunch.

The tenders should be deep golden brown and crispy, with no raw spots. The internal temperature should read 165°F (74°C). The crust should be shatteringly crisp, and the chicken should feel firm to the touch. The oil should be maintained at 375°F throughout, so adjust the heat as needed.

Glaze and Serve

7. 7Make the Glaze
   In a small saucepan over medium heat, combine the barbecue sauce, honey, butter, brown sugar, and Worcestershire sauce. Stir until the butter is melted and the sauce is smooth and bubbling.
   Look for The glaze should be glossy and slightly thickened.
   Tip Keep the heat moderate to avoid burning the sugar.
8. 8Glaze the Tenders
   Add the hot fried tenders to the saucepan with the glaze. Toss gently with tongs until each tender is completely coated and lacquered.
   Look for Each tender should be shiny and sticky with glaze.
   Tip Work quickly to keep the chicken crispy.
9. 9Serve and Dunk
   Transfer the glazed tenders to a serving platter. Serve immediately with garlic ranch dressing on the side for dunking.
   Look for The tenders should be glossy and tempting.
   Tip For extra crunch, serve the ranch on the side so the tenders stay crisp.

The glaze should be glossy, thick, and bubbling. When the tenders are tossed in the glaze, each one should be completely coated and shiny. The glaze should cling to the chicken, not run off. Serve immediately with garlic ranch for the perfect dunk.

Common mistakes

One common mistake is overcrowding the pan, which lowers the oil temperature and results in soggy tenders. Fry in batches, leaving space between each piece.

Another mistake is not letting the marinade drip off before dredging, leading to a clumpy coating. Shake off excess marinade, then dredge evenly. Also, don't skip the thermometer; frying at the right temperature is crucial for a crisp crust.

How to tell it’s done

The chicken is done when it reaches an internal temperature of 165°F (74°C) and the coating is deep golden brown and crispy. To check, insert an instant-read thermometer into the thickest part of a tender.

The crust should be shatteringly crisp, and the chicken should be juicy and cooked through. If the oil temperature drops too low, the chicken will absorb oil and become greasy; keep the oil at 375°F.

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