Crispy Honey BBQ Chicken Tenders by The Golden Balance

Ingredients

• 1.5 lb chicken tenders
• 2 cups all-purpose flour
• 1/2 cup cornstarch
• 1 tsp baking powder
• 1 tsp, plus more to taste kosher salt
• 1 tsp freshly ground black pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp chili powder
• 1 tsp paprika
• 1/2 tsp, or to taste cayenne pepper
• 12 oz chilled club soda
• 1.5 cups ketchup
• 1/2 cup packed brown sugar
• 1/4 cup apple cider vinegar
• 2 tbsp Worcestershire sauce
• 1-2 tbsp hot sauce
• 1/2 cup honey
• 2 tbsp cold unsalted butter, cut into small pieces
• 4-6 cups neutral oil, for deep frying

Instructions

1. Pat the chicken tenders dry. In a shallow bowl, combine 1/2 cup of the flour with salt, black pepper, garlic powder, onion powder, chili powder, paprika, and cayenne. Toss the chicken in this seasoned flour and let it sit for 10 minutes.
2. In a large bowl, whisk the remaining flour with the cornstarch and baking powder. Season with another pinch of salt and the same spice blend if you want a stronger coating.
3. Move one third of the dry flour mixture to a medium bowl. Slowly whisk in the chilled club soda until you have a thin batter. A few small lumps are fine.
4. Set up three bowls: dry seasoned flour, wet batter, and the remaining dry flour mixture. Dip each chicken tender into the batter, let the excess drip off, then press it into the dry flour mixture until evenly coated.
5. For an extra-craggy coating, dip the tender back into the batter and then into the dry flour once more. Place coated tenders on a wire rack while the oil heats.
6. Make the honey barbecue sauce by combining ketchup, brown sugar, apple cider vinegar, Worcestershire sauce, hot sauce, and honey in a saucepan over medium heat. Simmer for 5-7 minutes, whisking, until slightly thickened.
7. Remove the sauce from the heat and whisk in the cold butter a piece at a time until glossy. Taste and adjust with more hot sauce, honey, or salt as needed.
8. Heat 3-4 inches of neutral oil in a heavy-bottomed pot or Dutch oven to 350°F. Fry the chicken tenders in batches for 5-6 minutes, turning as needed, until lightly golden and cooked through to 165°F.
9. Transfer the tenders to a wire rack and rest for 3-5 minutes. Increase the oil to 375°F and fry again for 1-2 minutes until deeply golden and crisp.
10. Drain the tenders on a clean wire rack, then toss them with the warm honey barbecue sauce. Serve hot with ranch or extra sauce on the side.