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

Before you start

Before you start, gather all ingredients and set up your workspace. Marinate the chicken at least an hour ahead. For the breading, have a shallow dish with flour and a wire rack ready.

Heat the oil in a deep skillet or Dutch oven, and keep a candy thermometer handy. Prepare the glaze ingredients and the dip so you can move quickly once the chicken is fried.

Instructions

Marinate and Bread

1. 1Marinate the Chicken
   In a large bowl, whisk together buttermilk, pickle juice, garlic powder, onion powder, smoked paprika, and black pepper. Add chicken tenders, ensuring they are fully submerged. 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 coated.
   Tip For maximum flavor, marinate overnight. The pickle juice tenderizes and adds tang.
2. 2Prepare Breading
   In a shallow dish, whisk together flour, salt, and pepper. Remove chicken from marinade, letting excess drip off, then dredge each tender in the flour mixture, pressing lightly to adhere. Shake off excess and place on a wire rack.
   Look for Each tender should be evenly coated with flour.
   Tip Let the breaded tenders rest for 10 minutes before frying to help the coating stick.
3. 3Heat the Oil
   In a large skillet or Dutch oven, heat vegetable oil over medium-high heat until it reaches 350°F (175°C) on a candy thermometer.
   Look for The oil should shimmer and a pinch of flour sizzles immediately.
   Tip Use a thermometer to maintain the oil temperature for even cooking.

After marinating, the chicken will look slightly plump and the marinade will be well seasoned. The breaded tenders should be evenly coated with flour, with no bare spots. The oil should be at 350°F (175°C) and ready for frying.

Fry and Glaze

4. 4Fry the Chicken
   Working in batches, carefully place chicken tenders in the hot oil. Fry for 3-4 minutes per side, until golden brown and cooked through. The internal temperature should reach 165°F (74°C). Transfer to a wire rack to drain.
   Look for The crust should be deep golden and crispy, and the chicken should feel firm.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Do not overcrowd the pan; fry in batches to maintain oil temperature.
5. 5Make the Glaze
   In a small saucepan, combine ketchup, honey, Dijon mustard, Worcestershire sauce, and cider vinegar. Bring to a simmer over medium heat, whisking occasionally. Remove from heat and whisk in cold butter until melted and glossy.
   Look for The glaze should be thick and glossy, coating the back of a spoon.
   Tip Whisking in cold butter off the heat gives the glaze a beautiful shine.

The fried tenders should be golden brown, crispy, and cooked through. The glaze should be thick, glossy, and coat the back of a spoon. When you toss the chicken in the glaze, each piece should be evenly coated and shiny.

Serve and Dip

6. 6Toss in Glaze
   In a large bowl, toss the hot fried chicken tenders with the honey BBQ glaze until each piece is evenly coated.
   Look for The tenders should be glossy and fully coated.
   Tip Work quickly while the chicken is hot so the glaze adheres well.
7. 7Make the Dip
   In a small bowl, stir together mayonnaise and honey BBQ sauce until smooth. Serve alongside the glazed tenders.
   Look for The dip should be creamy and well combined.
   Tip Adjust the ratio of mayonnaise to BBQ sauce to taste.

The glazed tenders should be sticky and glossy, with the glaze clinging to every nook. The creamy dip should be smooth and well combined. Serve immediately while the chicken is still hot and crunchy.

Common mistakes

One common mistake is overcrowding the pan, which drops the oil temperature and makes the crust greasy.

Fry in batches, leaving space between tenders. Another pitfall is skipping the resting time after breading—this helps the coating adhere.

Also, don't skip the marinade; it's essential for flavor and tenderness. Finally, keep the glaze warm so it coats the chicken evenly without seizing.

How to tell it’s done

The chicken is done when it reaches an internal temperature of 165°F (74°C) on an instant-read thermometer inserted into the thickest part.

The crust should be deep golden brown and very crisp, and the meat should be opaque and juicy. If you don't have a thermometer, cut into the thickest tender—the juices should run clear with no pink.

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