Honey BBQ Chicken Tenders

These honey BBQ chicken tenders are ultra-crispy, flaky, and coated in a sticky-sweet, smoky sauce that hits every note. Chicken tenderloins get seasoned, lightly dredged, and fried twice for maximum crunch — then brushed with a homemade honey BBQ sauce that’s tangy, sweet, smoky, and just a little spicy.

Ingredients

2 lb chicken tenderloin
1 tsp salt
2 tsp garlic powder
2 tsp onion powder
1 tsp smoked paprika
1 tsp cayenne pepper
1 tsp black pepper
300 g all-purpose flour
150 g cornstarch
2 tsp baking powder
2 tbsp garlic powder
2 tbsp onion powder
2 tsp paprika
1 tsp salt
1 cup dry mix (from above)
1 egg
2 cups cold water
1/2 cup ketchup
2 tbsp brown sugar
2 tbsp apple cider vinegar
1 tsp worcestershire sauce
1/2 tsp smoked paprika
1/4 tsp mustard powder
1/2 tsp onion powder
1/4 cup honey
2 tbsp hot sauce
2 tbsp butter
1/2 cup mayo
1 cup buttermilk
1 Hidden Vallet Restaurant-Style Ranch packet (0.4 oz)

Method

In a large bowl, add the chicken tenderloins, salt, garlic powder, onion powder, smoked paprika, cayenne pepper, and black pepper. Rub the seasoning evenly into the chicken. Cover and refrigerate for at least 15 minutes while you prepare the coating.
In a large mixing bowl, whisk together the all-purpose flour, cornstarch, baking powder, garlic powder, onion powder, paprika, and salt until evenly combined.
In a separate bowl, add 1 cup of the dry mix. Whisk in the egg and cold water until smooth and lump-free.
Heat vegetable oil (or another neutral oil) in a deep pan or fryer to 350°F (175°C).
Working one tender at a time: Lightly coat the chicken in the dry mix. Dip into the wet batter, letting excess drip off (wipe lightly on the bowl edge). Return to the dry mix and gently toss until coated — do not press the flour on. Shake off excess to create a loose, flaky exterior. Immediately drop into the hot oil.
Fry in batches for 7–8 minutes, until golden brown and cooked through. Transfer to a paper towel-lined rack.
Let the chicken rest for a few minutes. Return to the oil and fry again for 3–4 minutes, until deeply golden and extra crispy. Drain again on the rack.
In a pan over medium-low heat, add the ketchup, brown sugar, apple cider vinegar, Worcestershire sauce, smoked paprika, mustard powder, garlic powder, onion powder, honey, and hot sauce. Stir until smooth and warmed through. Add the butter and stir until fully melted and glossy.
Brush the honey BBQ sauce generously over the crispy chicken tenders. Garnish with chopped parsley if desired.Whisk together the mayonnaise, buttermilk, and ranch packet until smooth. Serve the tenders hot with ranch on the side.

Honey BBQ Chicken Tenders: Crispy and Saucy

The thing that makes these tenders different is the dredging method. A lot of fried chicken recipes tell you to press the flour firmly onto the chicken, but that’s actually what creates a dense, bready coating. By lightly tossing the tender in the dry mix and shaking off the excess, you get thin, uneven layers that puff and separate in the oil — that’s what creates those craggy, flaky edges you see at good fried chicken spots. And dropping the chicken straight into the oil without letting it rest locks in those dry flour ridges before moisture can soak back in and smooth everything out. The double fry takes it the rest of the way — the first fry cooks it through, the second fry flashes off any lingering moisture and gives you a crust that’s sturdy enough to hold the sauce without going soggy. The honey BBQ sauce comes together in under 10 minutes and has more depth than anything store-bought. This is the same principle behind great Korean fried chicken and it works every time.

Chicken

2 lb chicken tenderloins

Dry Mix

300g all-purpose flour

150g cornstarch

Wet Batter

Honey BBQ Sauce

Wingstop-Style Ranch

1 packet Hidden Valley Restaurant Style Ranch (0.4 oz)

The Dredging Method — Why It Matters

The coating on these tenders is built on two rules: don’t pack the flour, and don’t let the chicken rest after dredging. Pressing the flour firmly onto the chicken creates a smooth, dense shell that fries up heavy and bready. Instead, gently toss each tender in the dry mix and shake off the excess so you still see rough, uneven surfaces — those ridges are what become the flaky, craggy layers in the finished tender. Then drop it straight into hot oil the moment it’s coated. If it sits, moisture migrates back into the flour, smooths everything out, and you end up with a pasty crust. Hot oil immediately seals those dry ridges in place and that’s how you get texture that actually holds up.

The Double Fry and the Honey BBQ Sauce

The first fry cooks the chicken through and sets the crust. After a brief rest, a little moisture from the inside migrates outward and softens the exterior slightly — this is normal and expected. The second fry, just 3 to 4 minutes, drives that moisture off and re-crisps the coating into something sturdy enough to hold sauce without turning soggy. This is the same technique behind Korean fried chicken and it’s the reason these tenders stay crunchy even after being sauced. The honey BBQ sauce comes together in one pan in under 10 minutes — ketchup and honey give you the base, brown sugar deepens the sweetness, apple cider vinegar cuts through it, and the smoked paprika plus hot sauce give it a little smoky heat at the finish.

How To Make Honey BBQ Chicken Tenders

In a large bowl combine the chicken tenderloins with salt, garlic powder, onion powder, smoked paprika, cayenne, and black pepper. Rub the seasoning evenly into the chicken. Cover and refrigerate for at least 15 minutes while you prepare the coating.

Whisk together the mayo, buttermilk, and ranch packet until smooth. Cover and refrigerate until ready to serve.

In a large bowl whisk together the flour, cornstarch, baking powder, garlic powder, onion powder, paprika, and salt until evenly combined.

Heat neutral oil in a deep pan or fryer to 350°F. Working one tender at a time: lightly coat in the dry mix, dip into the wet batter letting the excess drip off, return to the dry mix and gently toss without pressing. Shake off the excess — you want a loose, rough coating with visible ridges. Drop immediately into the hot oil.

Fry in batches for 7 to 8 minutes until golden brown and cooked through to 165°F. Transfer to a wire rack.

Let the chicken rest for 3 to 5 minutes. Return to the oil and fry again for 3 to 4 minutes until deeply golden and extra crispy. Transfer back to the rack.

While the chicken rests between fries, combine the ketchup, honey, brown sugar, apple cider vinegar, hot sauce, Worcestershire sauce, smoked paprika, onion powder, and mustard powder in a small saucepan over medium-low heat. Stir until smooth and warmed through. Add the butter and stir until fully melted and glossy.

Brush the honey BBQ sauce generously over the hot tenders. Serve immediately with ranch on the side.

Storage and Reheating

Fried chicken: Keep in an airtight container in the fridge for up to 3 days. Reheat in an air fryer at 375°F for 3 to 4 minutes to bring the crispiness back before saucing. Avoid microwaving — it steams the coating and makes it soft.

Honey BBQ sauce: Keeps in a sealed jar in the fridge for up to 2 weeks. Reheat gently on the stovetop or in the microwave before using.

Ranch: Keeps refrigerated for up to 1 week. Sauce the tenders fresh each time rather than storing them already coated for the best texture.

Chicken

Dry Mix

Wet Batter

Honey BBQ sauce

Wingstop-Style Ranch

Season the Chicken

Make the Dry Mix

Make the Wet Batter

Coat the Chicken

Double Fry