These Crispy Honey BBQ Chicken Tenders are everything a good fried chicken tender should be: juicy inside, deeply crisp outside, and coated in a sticky, smoky-sweet honey BBQ sauce that clings to every ridge of the crust.

The chicken is first marinated in seasoned buttermilk so it stays tender and flavorful, then dredged in a flour-cornstarch mixture for maximum crunch. A two-stage fry gives the coating extra crispness without drying out the chicken, and the warm honey BBQ sauce is added right at the end so the tenders stay crunchy underneath the glaze.

This is the kind of recipe that works equally well for game day, family dinner, parties, or a casual weekend meal. Serve them with fries, slaw, pickles, or simply extra sauce on the side.

In This Recipe

• Why You Will Love These Crispy Honey BBQ Chicken Tenders
• Ingredients You’ll Need
• Ingredient Notes and Why They Matter
• Expert Tips for Best Results
• How to Make Crispy Honey BBQ Chicken Tenders
• The Secret to Extra-Crispy Chicken
• The Secret to Sticky Honey BBQ Sauce
• How to Know When the Chicken Is Done
• Delicious Variations
• Frequently Asked Questions
• What to Serve With Honey BBQ Chicken Tenders
• Make-Ahead Tips
• Storage and Reheating
• Recipe Card

Why You Will Love These Crispy Honey BBQ Chicken Tenders

The Chicken Stays Juicy

Buttermilk helps tenderize the chicken while carrying the seasoning into the surface.

A 2–4 hour marinade gives good flavor, while overnight marinating gives the deepest result.

The Coating Is Extra Crisp

The dredge uses both flour and cornstarch.

Flour gives structure, while cornstarch helps create a lighter, brittle crunch.

Double Frying Makes a Difference

The first fry cooks the chicken through.

After a short rest, the second hotter fry drives off extra surface moisture and crisps the coating even more.

The Sauce Is Sweet, Smoky, and Tangy

Honey and brown sugar give sweetness, ketchup adds body, Worcestershire sauce brings depth, and apple cider vinegar keeps the glaze from becoming one-note.

The Sauce Clings Beautifully

Butter is stirred in at the end, making the honey BBQ sauce glossy and smooth enough to coat the tenders evenly.

Ingredients

For the Buttermilk Marinade

• 1½ pounds (700g) chicken tenderloins
• 1 cup (240ml) buttermilk
• 1 teaspoon salt
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon paprika
• ½ teaspoon black pepper

For the Crispy Dredge

• 2 cups (250g) all-purpose flour
• 1 cup (125g) cornstarch
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon paprika
• ½ teaspoon black pepper

For the Honey BBQ Sauce

• ½ cup (120g) ketchup
• 3 tablespoons honey
• 1½ tablespoons brown sugar
• 1 tablespoon Worcestershire sauce
• 1 tablespoon apple cider vinegar
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon black pepper
• 2 tablespoons unsalted butter

For Frying

• Neutral frying oil, such as vegetable, canola, or peanut oil

Ingredient Notes and Why They Matter

Chicken Tenderloins

Tenderloins cook quickly and stay juicy when fried properly.

Try to use pieces of similar thickness so they cook at the same rate.

Buttermilk

Buttermilk adds flavor and tenderizes the surface of the chicken.

Its acidity helps break down proteins gently without making the meat mushy.

Cornstarch

Cornstarch is one of the main reasons the coating gets so crisp.

It weakens gluten formation and helps create a lighter, crunchier crust.

Baking Powder

A small amount of baking powder helps create tiny bubbles in the coating, which makes the exterior more textured and crisp.

Smoked Paprika

Smoked paprika gives the sauce a deeper BBQ character without requiring actual smoke.

Honey and Brown Sugar

Using both gives the sauce a more rounded sweetness.

Honey adds gloss, while brown sugar contributes a deeper caramel note.

Expert Tips for the Best Crispy Honey BBQ Chicken Tenders

Marinate Long Enough

Two hours works, but 4 hours is better.

Overnight is ideal if you are planning ahead.

Let Excess Marinade Drip Off

Before dredging, allow the excess buttermilk to drip off.

You want enough moisture for the flour to cling, but not so much that the coating becomes gummy.

Press the Dredge Onto the Chicken

Do not just roll the chicken lightly in the flour.

Press and squeeze the dredge onto the surface to create rough, craggy pieces that fry up extra crispy.

Fry in Batches

Do not overcrowd the pot.

Adding too much chicken at once drops the oil temperature and can make the coating greasy.

Rest Between Fries

That 5–10 minute rest is important.

It lets steam escape and gives the coating time to firm before the second fry.

Sauce Right Before Serving

The longer fried chicken sits in sauce, the softer the crust becomes.

Toss only when you are ready to serve.

How to Make Crispy Honey BBQ Chicken Tenders

Step 1 – Marinate the Chicken

In a large bowl, combine the buttermilk, salt, garlic powder, onion powder, paprika, and black pepper.

Add the chicken tenderloins and toss until well coated.

Cover and refrigerate for 2–4 hours, or overnight for the best flavor.

Step 2 – Make the Dredge

In a wide bowl, whisk together the flour, cornstarch, baking powder, salt, garlic powder, onion powder, paprika, and black pepper.

Mix until evenly combined.

Step 3 – Coat the Chicken

Remove one piece of chicken from the marinade and let the excess drip off briefly.

Press it firmly into the dredge, coating all sides.

Use your fingers to press flour mixture into the surface so you get rough, uneven ridges.

Repeat with the remaining chicken.

Step 4 – First Fry

Heat frying oil to 330–340°F (165–170°C).

Fry the chicken in batches for about 3–4 minutes, depending on thickness.

The coating should look set and pale golden, and the chicken should be mostly cooked through.

Transfer to a wire rack.

Step 5 – Rest

Let the fried tenders rest for 5–10 minutes.

This helps surface steam escape and firms the crust before the second fry.

Step 6 – Second Fry

Increase the oil temperature to 355–365°F (180–185°C).

Return the chicken to the oil in batches and fry for another 1–2 minutes, until deeply golden and crisp.

The internal temperature should reach 165°F (74°C).

Transfer back to the wire rack.

Make the Honey BBQ Sauce

Step 7 – Simmer the Sauce

Add the ketchup, honey, brown sugar, Worcestershire sauce, apple cider vinegar, smoked paprika, garlic powder, onion powder, and black pepper to a saucepan.

Bring to a gentle simmer over medium-low heat.

Cook for about 3–5 minutes, stirring frequently, until slightly thickened.

Step 8 – Add the Butter

Remove the sauce from the heat.

Stir in the butter until completely melted and glossy.

Toss and Serve

Step 9 – Coat the Chicken

Place the hot crispy chicken tenders in a large bowl.

Pour over enough honey BBQ sauce to coat lightly.

Toss gently until every piece is glossy.

Do not oversauce if you want to preserve maximum crunch.

Serve immediately.

The Secret to Extra-Crispy Chicken

The biggest factor is the double fry.

The first fry cooks the chicken and sets the coating.

During the resting period, steam escapes from the crust.

The second fry at a higher temperature removes even more moisture from the exterior, making the coating significantly crisper.

The flour-cornstarch blend supports that process by creating a crust that is both sturdy and brittle.

The Secret to Sticky Honey BBQ Sauce

A good glaze needs enough sugar to cling but enough acid to stay balanced.

Honey and brown sugar create stickiness and gloss.

Ketchup gives body, while apple cider vinegar and Worcestershire sauce keep the sweetness from becoming flat.

Butter added at the end rounds everything out and helps the sauce coat the chicken smoothly.

How to Know When the Chicken Is Done

Use both visual cues and temperature.

The tenders should be:

• Deep golden brown
• Crisp on the outside
• Juicy inside
• At least 165°F (74°C) internally

Avoid overfrying, especially during the second fry.

Delicious Variations

Spicy Honey BBQ

Add 1–2 tablespoons hot sauce or a pinch of cayenne to the BBQ sauce.

Garlic Honey BBQ

Add 1 teaspoon minced garlic to the sauce while it simmers.

Smoky Chipotle

Add chipotle powder or a little adobo sauce.

Maple BBQ

Replace part of the honey with maple syrup.

Hot Honey BBQ

Finish the glazed tenders with a light drizzle of hot honey.

Frequently Asked Questions

Can I Use Chicken Breast?

Yes.

Cut the chicken breast into evenly sized strips so they cook consistently.

Can I Air Fry These?

You can, but the coating will not be identical to deep frying.

Spray generously with oil and air fry until crisp and cooked through.

Why Is My Coating Falling Off?

The chicken may have had too much marinade clinging to it, or the dredge may not have been pressed firmly enough.

Why Is My Chicken Greasy?

The oil temperature was probably too low.

Use a thermometer and fry in small batches.

Can I Make the Sauce Ahead?

Yes.

The sauce can be refrigerated for up to 4 days and reheated gently before using.

What to Serve With Honey BBQ Chicken Tenders

These pair especially well with:

• French fries
• Coleslaw
• Pickles
• Mac and cheese
• Potato wedges
• Cornbread
• Corn on the cob
• Ranch dressing

Make-Ahead Tips

Marinate the chicken the night before.

The dry dredge can also be mixed ahead and stored airtight.

The sauce can be made several days ahead.

For the crispiest result, fry and sauce the chicken right before serving.

Storage and Reheating

Store leftover chicken in the refrigerator for up to 3–4 days.

For best texture, reheat in an air fryer or oven at 375°F (190°C) until hot and crisp.

Avoid microwaving if possible.

If storing leftovers, keep extra sauce separate and add it after reheating.

Crispy Honey BBQ Chicken Tenders Recipe Card

Prep Time: 20 minutes
Marinating Time: 2–4 hours
Cook Time: About 15 minutes
Yield: 4–6 servings

Ingredients

Marinade

• 700g chicken tenderloins
• 1 cup (240ml) buttermilk
• 1 teaspoon salt
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon paprika
• ½ teaspoon black pepper

Dredge

• 2 cups (250g) all-purpose flour
• 1 cup (125g) cornstarch
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon paprika
• ½ teaspoon black pepper

Honey BBQ Sauce

• ½ cup (120g) ketchup
• 3 tablespoons honey
• 1½ tablespoons brown sugar
• 1 tablespoon Worcestershire sauce
• 1 tablespoon apple cider vinegar
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon black pepper
• 2 tablespoons unsalted butter

Instructions

1. Marinate the chicken in buttermilk and seasonings for 2–4 hours or overnight.
2. Mix all dredge ingredients in a separate bowl.
3. Coat the chicken thoroughly in the dredge.
4. Fry at 330–340°F (165–170°C) for 3–4 minutes.
5. Rest for 5–10 minutes.
6. Fry again at 355–365°F (180–185°C) for 1–2 minutes, until crisp and 165°F (74°C) inside.
7. Simmer the BBQ sauce ingredients except butter for 3–5 minutes.
8. Stir in the butter off heat.
9. Toss the hot chicken lightly in the sauce and serve immediately.