Everyone in my family loves these honey BBQ chicken tenders, kids and adults alike. The sweet and tangy honey BBQ sauce is to die for, and I love how easy it is to add a little bit of spice for me but keep the rest mild for my kids.
How to Store and Reheat
While best enjoyed fresh, store any leftover honey BBQ chicken tenders in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. So the tenders stay crispy, reheat in a 350°F oven until warmed through.
Notes and Tips
You can use raw/unbreaded frozen chicken tenders, but make sure they’re fully thawed before you fry them. Make sure not to overcrowd your pan when frying! If you add too many tenders to the hot oil, the temperature will lessen and you’ll end up with oily, undercooked chicken tenders. Make sure your tenders have cooled a bit before you toss them in the glaze.
How to Make Honey BBQ Chicken Tenders Step by Step
Season the Chicken: Season 2 pounds of chicken tenders with 1 teaspoon each of salt and pepper, then place into a zip-top bag. Add 2 cups of buttermilk. Marinate the Chicken: Seal the bag and marinate in the refrigerator for at least 2 hours, or up to 24 hours. When ready to cook, heat 1 inch of cooking oil in a frying pan or deep Dutch oven to 350°F, and preheat the oven to 350°F. Line a baking sheet with parchment paper. Set aside. Make a Dredging Station: Set out 3 shallow bowls. Pour the remaining 1 cup of buttermilk into the first bowl. Whisk 2 cups of all-purpose flour, 2 tablespoons of cornstarch, the remaining 1 teaspoon each of salt and pepper, and 1 teaspoon of paprika together in the second bowl. Mix the 1 cup of barbecue sauce, 3 tablespoons of honey, 1 tablespoon of apple cider vinegar, and 1-2 teaspoons of hot sauce together in the third bowl. Dredge the Chicken: Place a cooling rack over paper towels. Set aside. Remove the chicken tenders from the refrigerator. Pour the bag of chicken into a large colander, draining the buttermilk from the chicken. Dip each chicken tender into the flour mixture, into the buttermilk, and dredge through the flour mixture again. Shake off any excess flour and place onto a large plate. Repeat until all chicken tenders are breaded. Fry the Chicken: Working in batches of 3-5 tenders, fry the tenders, flipping them halfway so they fry evenly. Remove from the oil when golden brown and the internal temperature reaches 165°F. Place cooked tenders onto the cooling rack set over paper towels. Repeat until all tenders are fried. Sauce the Chicken: In a large bowl, toss the fried chicken tenders with the honey barbecue sauce. Arrange them in a single layer on the prepared baking sheet. Broil for 2-3 minutes to caramelize. Serve warm and enjoy.
