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

Tips for success

For an extra-crispy crust, double-dredge the chicken: dip back into the marinade and into the flour again before frying.

This creates a thicker, crunchier coating that holds up well to the glaze. If you have time, let the breaded tenders rest in the fridge for 30 minutes before frying—this helps the coating set.

To keep the tenders warm and crispy while you fry the rest, place them on a wire rack set over a baking sheet in a 200°F (95°C) oven. This prevents them from steaming and losing their crunch. When tossing in the glaze, do it just before serving so the coating stays crisp.

Variations

• Spicy Honey BBQ: Add 1-2 tsp cayenne pepper or a few dashes of hot sauce to the glaze, and mix a teaspoon of chili powder into the flour for a fiery kick. Serve with cooling ranch dip instead of the creamy BBQ dip.
• Smoky Maple: Replace the honey with pure maple syrup and add 1/2 tsp liquid smoke to the glaze. Use smoked paprika in the breading for a deeper, wood-fired flavor.
• Garlic Parmesan: Skip the honey BBQ glaze and instead toss the fried tenders in a mixture of melted butter, minced garlic, and grated Parmesan cheese. Serve with a garlic aioli dip.
• Lemon Pepper: Add 1 tbsp lemon zest and 1 tsp cracked black pepper to the flour mixture. After frying, toss with a squeeze of fresh lemon juice and a light honey glaze. Serve with lemon-herb mayo.

Storage and make-ahead

Fridge

Store leftover chicken tenders in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to restore crispness.

Freezer

Freeze cooked, unglazed tenders in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months.

Reheat

Reheat in a 375°F (190°C) oven for 8-10 minutes to restore crispness. Avoid microwaving, as it makes the coating soggy.

Store leftover chicken tenders 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 375°F (190°C) oven for 8-10 minutes, or until heated through and crispy. The glaze may get sticky, but that's fine.

You can marinate the chicken up to 24 hours in advance. The breaded tenders can be prepared and refrigerated for up to 2 hours before frying. The glaze and dip can be made ahead and stored in the fridge for up to 3 days; reheat the glaze gently before using.

Serving ideas

Serve these honey BBQ chicken tenders hot, right after tossing in the glaze, with the creamy dip on the side. They're fantastic with coleslaw, cornbread, or a simple green salad.

For a game-day spread, pile them on a platter with extra napkins—they're meant to be eaten with fingers.

For a fun twist, slice the tenders and tuck them into slider buns with a spoonful of the creamy dip and some pickles.

Or serve them over a bed of greens with a drizzle of extra glaze for a hearty main salad. The possibilities are endless, but the crunchy, sticky, creamy combo is always a hit.

Frequently asked questions

Recipe card

Crunchy Honey BBQ Chicken Tenders with Creamy Dip

Prep 15 minCook 20 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
• 1/2 cup ketchup
• 1/4 cup honey
• 1 tbsp Dijon mustard
• 1 tbsp Worcestershire sauce
• 1 tbsp cider vinegar
• 1 tbsp cold butter
• 1/2 cup mayonnaise
• 1/4 cup honey BBQ sauce
• 1 1/2 cups all-purpose flour
• 1 tsp salt
• 1/2 tsp black pepper
• 2 cups vegetable oil, for frying

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. In a large bowl, toss the hot fried chicken tenders with the honey BBQ glaze until each piece is evenly coated.
7. In a small bowl, stir together mayonnaise and honey BBQ sauce until smooth. Serve alongside the glazed tenders.

Contains: gluten, eggs, milk, fish, mustard

Estimated nutrition per serving

Calories

520

Protein

35 g

Carbohydrates

45 g

Fat

25 g

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