Hot Honey BBQ Crispy Chicken Tenders by Imakabil

Ingredients

• 8 chicken tenders
• 2 cups buttermilk
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1 tsp cayenne pepper
• 2 cups all-purpose flour
• 1/4 cup cornstarch
• 1/2 tsp smoked paprika (for coating)
• 1/2 tsp garlic powder (for coating)
• 1/2 tsp onion powder (for coating)
• 1/2 tsp salt (for coating)
• 1/4 tsp black pepper (for coating)
• 1 tsp cayenne pepper (for coating)
• 1 cup Mike's Hot Honey
• 1 cup BBQ sauce
• 1/2 cup unsalted butter, melted
• Pinch of salt (for glaze)
• Neutral oil, for frying (enough to submerge tenders, about 4 cups)
• Ranch dressing, for serving

Instructions

1. In a large bowl, whisk together buttermilk, 1 tsp salt, 1 tsp black pepper, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder, and 1 tsp cayenne pepper. Add chicken tenders, cover, and marinate for at least 30 minutes (up to overnight in the fridge).
2. In a separate bowl, combine flour, cornstarch, 1/2 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp salt, 1/4 tsp black pepper, and 1 tsp cayenne pepper. Whisk to combine.
3. Working one tender at a time, coat in the flour mixture, dip back into the buttermilk marinade, then coat again in the flour mixture, pressing firmly so the coating adheres well (Wet → Dry → Wet → Dry).
4. Place coated tenders on a wire rack and let them rest for 5 minutes — this helps the coating set and improves crispiness.
5. Heat oil in a deep skillet or Dutch oven to 350°F (175°C). Fry tenders in batches of 3–4 for 5–7 minutes, turning once, until deep golden brown and cooked through (internal temp 165°F / 74°C).
6. Transfer fried tenders to a clean wire rack set over a baking sheet and rest for 2–3 minutes.
7. While tenders rest, whisk together Mike's Hot Honey, BBQ sauce, melted butter, and a pinch of salt in a bowl until smooth and glossy.
8. Using a pastry brush, generously brush the hot honey BBQ glaze over the tenders while they're still hot. Serve immediately with ranch dressing on the side.