Crispy Sticky Honey BBQ Chicken Tenders Tips, FAQ & printable recipe

Tips for success

For the crispiest result, let the coated tenders rest for 10 minutes before frying. This helps the coating adhere better. Also, use a deep-fry thermometer to maintain the oil temperature at 375°F.

If the oil is too hot, the outside will burn before the inside cooks; if it's too cool, the chicken will absorb oil and become greasy.

When making the glaze, keep the heat moderate and stir constantly to prevent the sugar from burning.

The glaze will thicken as it cools, so toss the hot tenders in it right away for the best coverage. If the glaze becomes too thick, add a tablespoon of water or chicken broth to thin it out.

Variations

• Spicy Sriracha Honey: Replace the barbecue sauce with 1/2 cup sriracha and 1/4 cup honey, and omit the brown sugar. Add a pinch of cayenne for extra heat.
• Garlic Parmesan: After glazing, sprinkle with 1/4 cup grated Parmesan and 1 tsp garlic powder. Omit the Worcestershire sauce for a milder flavor.
• Smoky Chipotle: Add 1-2 chipotle peppers in adobo sauce, minced, to the glaze. Reduce the honey to 2 tbsp and add 1 tbsp lime juice.
• Honey Mustard: Replace the barbecue sauce with 1/2 cup Dijon mustard and 1/4 cup honey. Omit the brown sugar and Worcestershire sauce.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven or air fryer to maintain crispness.

Freezer

Freeze cooked, unglazed tenders in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to 3 months.

Reheat

Reheat in a 350°F (175°C) oven for 10-15 minutes, or in an air fryer at 375°F for 5-7 minutes, until hot and crispy.

Store leftover tenders in an airtight container in the refrigerator for up to 4 days. To reheat, place them on a wire rack over a baking sheet and warm in a 350°F (175°C) oven for 10-15 minutes, until heated through and crispy. Avoid microwaving, as it will make the coating soggy.

You can marinate the chicken up to 4 hours ahead, and the glaze can be made a day in advance and refrigerated. For best results, fry and glaze the tenders just before serving.

If you need to prep ahead, fry the tenders, let them cool completely, and store them in an airtight container. Reheat in the oven, then toss with the glaze.

Serving ideas

Serve these sticky honey BBQ chicken tenders hot, straight from the glaze, with a side of garlic ranch for dipping.

They're perfect for a casual dinner with coleslaw and cornbread, or as a party appetizer with toothpicks. The combination of crispy, sticky, and creamy is irresistible.

For a complete meal, pair the tenders with roasted vegetables, a simple green salad, or mac and cheese. The sweet and tangy glaze also works well with rice or mashed potatoes. Leftover tenders can be chopped and added to salads or wraps for a quick lunch.

Frequently asked questions

Recipe card

Crispy Sticky Honey BBQ Chicken Tenders

Prep 15 minCook 12 minTotal 27 minServes 4

Ingredients

• 1 lb chicken tenders
• 1 1/2 cups buttermilk
• 2 tbsp lemon juice
• 2 tbsp soy sauce
• 1 tbsp hot sauce
• 1 tsp garlic powder
• 1 tsp salt
• 1 cup all-purpose flour
• 1/2 cup cornstarch
• 1/2 cup barbecue sauce
• 3 tbsp honey
• 2 tbsp unsalted butter
• 2 tbsp brown sugar
• 1 tsp Worcestershire sauce
• 4 cups vegetable oil, for frying
• Garlic ranch dressing, for serving

Instructions

1. 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.
2. In a shallow dish, whisk together the all-purpose flour and cornstarch. Set aside.
3. 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).
4. 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.
5. 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).
6. Using tongs, transfer the fried tenders to a wire rack set over paper towels. Let them drain for a minute.
7. 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.
8. Add the hot fried tenders to the saucepan with the glaze. Toss gently with tongs until each tender is completely coated and lacquered.
9. Transfer the glazed tenders to a serving platter. Serve immediately with garlic ranch dressing on the side for dunking.

Contains: gluten, soy, milk, fish

Estimated nutrition per serving

Calories

580

Protein

35 g

Carbohydrates

45 g

Fat

28 g

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