Crispy, sticky, saucy and made for dunking – this is fried chicken worth staying home for!
I save fried chicken for a fun weekend dinner, so when I make it, I want it to be GOOD. Crispy, golden chicken, sticky fingers, plenty of sauce for dipping – the kind of dinner everyone gets excited about and that gives us all the fun of going out for dinner, while having a cosy night in.
These Honey BBQ Chicken Tenders were inspired by a version I saw @ima.kabil make on Instagram and I knew immediately that I wanted to make my own. Chicken tenderloins (mini fillets) are already a favourite in our house – they’re tender, quick to cook and there’s no chopping raw chicken involved. Anyone who cooks chicken regularly understands the joy of not having to get out a chopping board and knife, wash everything and sanitise the bench afterwards. It’s a small thing, but gosh, does it make a recipe feel easier! Coat the tenders until craggy and crispy, brush them with sticky homemade honey BBQ sauce and add Comeback Sauce for dipping and they are as delicious and indulgent as they sound.
And when I say I tested these a lot, I mean it. Every time the kids asked, “What’s for dinner?” I’d sheepishly answer, “BBQ chicken tenders … again”. And every single time they were excited. When I eventually asked, “Aren’t you guys sick of these yet?”, they looked at me, completely bewildered. Apparently, they could eat these every day. 😂
The honey BBQ sauce was the part that took the most experimenting. A lot of versions I tried started with store-bought BBQ sauce mixed with honey and other ingredients, but I found the result was either too sweet, too smoky or a little artificial tasting. It turns out I’m quite picky about BBQ sauce. 😂 Starting with ketchup and making my own was easily the winner. It takes a few extra minutes, but it’s incredibly easy and you end up with a sticky, glossy sauce with just the right balance of sweet, smoky and tangy.
Then there’s the Comeback Sauce … If you haven’t had it before, it’s creamy, tangy and slightly spicy, with a base of mayo, ketchup and hot sauce. Do you need it? Absolutely not. But we’re making crispy fried chicken brushed with sticky BBQ sauce here, so we may as well go all in! It’s damn delicious.
I normally serve these with my homemade coleslaw and crispy potato wedges and make a proper fakeaway night of it. There are a few moving parts if you make everything from scratch, so store-bought slaw and freezer wedges are absolutely fair game. I generally have shredded cabbage ready to go in the fridge anyway. Actually, if I’m completely honest, I usually have multiple varieties of cabbage in there. I’m Croatian. IYKYK. 😂
And if homemade fried chicken feels like a bit of a production, I promise this is easier than it looks. I use a large sheet of baking (parchment) paper for the coating, which keeps the mess contained. But there’s one little step I don’t want you to skip: lightly dusting the chicken in the flour mixture before dipping it into the buttermilk. It helps the final crispy coating stay firmly attached to the chicken.
For a quick weeknight dinner, this probably isn’t the recipe I’m reaching for. But for a weekend fakeaway when we want something fun, indulgent and much more budget-friendly than taking the whole family out? Absolutely. Give me a plate of these tenders, plenty of Comeback Sauce for dipping and a little glass of rosé, and I’m a very happy girl. I hope your family loves these as much as we do.
Why does the coating fall off my chicken tenders?
There are a few simple things that make a big difference when it comes to keeping that crispy coating where it belongs:
- Dust the chicken in the flour mixture first – Don’t skip this step! That first light coating gives the wet mixture something to cling on to, which in turn helps the final crispy coating adhere to the chicken.
- Let the excess buttermilk drip away – You want the chicken coated, but not dripping wet, before returning it to the flour mixture.
- Press the coating on firmly – Use the baking (parchment) paper to help press the flour mixture onto the chicken, creating all those craggy little edges.
- Don’t touch the chicken too soon – Once the chicken hits the hot oil, leave it alone until a golden crust has formed underneath. Turning it too early can pull the coating away.
- Brush, don’t toss – I brush the finished chicken with the honey BBQ sauce rather than tossing it through the sauce, which helps keep that crispy coating intact.
How do I get really crispy chicken tenders?
A light, crunchy coating comes down to a few simple things:
- Make sure the oil is hot enough – Dip the end of a wooden spoon into the oil. If small, steady bubbles immediately form around it, you’re ready to fry.
- Don’t overcrowd the pan – Fry the chicken in batches. Adding too much chicken at once lowers the oil temperature and can leave you with a heavier, oilier coating.
- Leave the chicken alone initially – Give that first side time to develop a proper golden crust before turning.
- Drain on a wire rack – This allows air to circulate underneath the chicken. If you drain on paper towel, it can trap steam underneath and soften the coating.
- Sauce just before serving – Brush the warm honey BBQ sauce over the chicken once it has been fried so you retain as much crunch as possible and bear in mind that once you add the sauce, the coating WILL soften.
What can I serve with Honey BBQ Chicken Tenders?
I love making this meal into a proper weekend fakeaway, so I’ve provided some of my favourite Simple Home Edit side recipes below. But you can make the sides as easy as you like with store-bought shortcuts … after all I am asking you to make not one, but two sauces!
- Coleslaw – My homemade coleslaw is my first pick. The fresh, crunchy slaw cuts through the richness of the fried chicken beautifully. However, store-bought slaw works perfectly well when you need a shortcut.
- Potato wedges – Crispy homemade potato wedges make this feel like a proper fakeaway feast, but freezer wedges or fries are absolutely fair game.
- Corn on the cob – Keep it simple with butter and salt, or throw it on the barbecue during warmer weather.
- A simple salad – A garden salad or crunchy lettuce salad is great when you want something fresher alongside the chicken.
- Pickles – That sharp, vinegary flavour is SO good against the sticky, sweet BBQ sauce.
- In a burger – Add a tender or two to a soft burger bun with shredded lettuce, pickles and Comeback Sauce.
- In wraps – Slice the chicken and add it to wraps with lettuce or slaw and a drizzle of Comeback Sauce.
Can I use boneless, skinless chicken breast instead of chicken tenderloins (mini fillets)?
Yes. Chicken tenderloins are my preference because they require virtually no prep and cook quickly, but they can be a little more expensive. Boneless, skinless chicken breast is a great alternative. Slice it lengthways into strips roughly the size and thickness of chicken tenderloins so that the pieces cook evenly. Depending on their thickness, you may need to adjust the cooking time slightly.
Can I use store-bought BBQ sauce instead of making the honey BBQ sauce?
Absolutely. If you have a BBQ sauce you already love, you can warm it gently and brush it straight over the fried chicken. I do think the homemade version is worth the few extra minutes, though. During testing, I found that combining already-sweet store-bought BBQ sauces with additional honey could easily make the finished sauce too sweet or smoky. Starting with ketchup lets you control the balance of sweetness, acidity, smokiness and heat.
Can I leave the honey BBQ sauce off?
Yes! The chicken tenders are delicious straight from the pan. If you have family members who prefer plain crispy chicken, leave some unsauced and serve the honey BBQ sauce on the side for dipping. This is also a great option if you know you’ll have leftovers, as unsauced chicken is easier to reheat while keeping the coating crisp.
Is Comeback Sauce spicy?
Only slightly, and you can easily adjust it. The hot sauce adds a gentle kick rather than making the sauce overwhelmingly spicy. For younger children or anyone sensitive to heat, simply leave the hot sauce out. If you like things hotter, add extra to taste.
How do I know when fried chicken tenders are cooked through?
The chicken should be deeply golden and crisp on the outside and completely white and opaque through the centre. Cut into the thickest tenderloin to check – there should be no pink remaining and the juices should run clear. Chicken tenderloins are relatively small, so they cook quickly; avoid continuing to fry them unnecessarily once they’re cooked through or they can become dry.
If you enjoyed Honey BBQ Chicken Tenders, I think you’ll love:
Crispy Baked Chicken Tenders Recipe – Juicy on the inside, golden and crunchy on the outside – these baked chicken tenderloins (mini fillets) are oven or air fryer friendly, family-approved, and perfect for fakeaway nights!
Baked Garlic Parmesan Chicken Tenders Recipe – Juicy, golden chicken tenderloins (mini fillets) brushed with garlicky butter and sprinkled with parmesan – like garlic bread meets crispy chicken. Bake or air fry them, then serve with fries, coleslaw, salad or whatever’s in the fridge.
Southern “Fried” Baked Chicken Strips Recipe – These oven-baked crunchy chicken strips deliver all the crispy, golden goodness of fried chicken without the oil or mess. Serve with sweet potato fries, homemade ranch and a fresh salad.
Hot Honey Crunch Chicken Burger Recipe – Sticky, crispy and absolutely loaded with flavour, this burger is fakeaway energy with real-life ingredients. Cook the chicken however suits you – oven, air fryer or pan.
Southern Fried Chicken Recipe – If you’re a lover of takeaway fried chicken, now you can make your own healthier fakeaway at home for a fraction of the price in under 15 minutes!
Honey BBQ Chicken Tenders
Share Pin Recipe PrintIngredients
- 375 g (2½ cups) plain (all-purpose) flour
- 90 g (¾ cup) cornflour (cornstarch)
- 2 tsp sea salt flakes
- 2 tsp garlic powder
- 2 tsp onion powder
- 2 tsp sweet paprika
- 1 tsp freshly cracked black pepper
- ½ tsp ground cayenne pepper (optional)
- 375 ml (1½ cups) buttermilk
- 1 tsp sea salt flakes
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp sweet paprika
- 800 g (1¾ lb) chicken tenderloins (mini fillets) (see note 1)
- 125 g (½ cup) ketchup
- 2 tbsp honey
- 1 tbsp brown sugar
- 1 tbsp Worcestershire sauce
- 1 tbsp apple cider vinegar
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1–2 tsp hot sauce, or to taste (see note 2)
- 1 tbsp unsalted butter
- Neutral oil, for deep-frying (see note 3)
- ½ cup (125 g) whole-egg mayonnaise
- ¼ cup (60 g) sour cream
- 2 tbsp ketchup
- 1 tbsp dijon mustard
- 1 tbsp Worcestershire sauce
- 1 tsp smoked paprika
- 1 tsp garlic powder
- ½ tsp onion powder
- 1 tsp hot sauce (such as Tabasco or Frank's) (optional)
- 1 tbsp fresh lemon juice
- ¼ tsp sea salt flakes
- ¼ tsp freshly cracked black pepper
Instructions
- Make the crispy coating – Lay a large sheet of baking (parchment) paper on your work surface. Add all the crispy coating ingredients, then mix to combine. Using baking paper helps with coating the chicken and keeps clean-up to a minimum.
- Make the wet mixture – In a separate large, shallow bowl, whisk together the wet mixture ingredients.
- Coat the chicken – Working with one chicken tenderloin at a time, lightly coat it in the crispy coating, shaking off any excess (this first light coating helps the final coating adhere to the chicken). Dip it into the wet mixture, allowing the excess to drip away, then return to the crispy coating. Use the baking paper to help toss and press the coating firmly onto the chicken, creating a craggy crust with plenty of crispy edges. Transfer to a wire rack or plate and repeat with the remaining chicken.
- Make the honey BBQ sauce – Add the ketchup, honey, brown sugar, Worcestershire sauce, vinegar, paprika, garlic powder, onion powder and hot sauce to a small saucepan. Bring to a gentle simmer over medium heat and cook for 3–4 minutes, stirring continuously. Remove from the heat and whisk in the butter for a smooth, glossy finish. Set aside and keep warm.
- Make the Comeback Sauce – In a small bowl, combine all the sauce ingredients and stir until smooth. Refrigerate until ready to serve.
- Fry the chicken (see note 4 for air frying) – Pour enough oil into a large, deep, heavy-based pan to come about 5 cm (2 inches) up the side. Heat over medium–high heat. The oil is ready when the end of a wooden spoon dipped into the oil produces a steady stream of small bubbles around it. Working in batches to avoid overcrowding the pan and lowering the oil temperature, add the chicken and leave it undisturbed for 2–3 minutes, or until a golden crust has formed underneath. Don’t be tempted to move or turn it too early, as this can cause the coating to come away from the chicken. Turn and continue cooking for 5–6 minutes in total, or until golden, crisp and cooked through. Transfer to a wire rack so the excess oil can drain without the underside becoming soggy. I like to place the wire rack on a tray lined with baking paper for easier clean-up and neat presentation.
- Coat and serve – Leave the fried chicken on the wire rack and lightly brush with the warm honey BBQ sauce. Brushing rather than tossing helps keep the crispy coating intact. Use just enough sauce to coat the chicken while leaving some of those crispy edges exposed. Serve immediately with the Comeback Sauce for dipping and coleslaw and wedges on the side.
Nutrition information
Make it lighter
Disclaimer re gluten-free and dairy-free recipes
Recipe notes
Make Ahead
There are several parts of this recipe you can prepare ahead, which makes the final coating and frying much easier when you’re ready to eat.- Crispy coating – Combine all the crispy coating ingredients up to 1 day ahead. Store covered at room temperature until ready to use.
- Chicken and wet mixture – Combine the buttermilk and seasonings, then mix through a small amount of the crispy coating (2 tablespoons) to create a slightly thicker, claggy mixture. Add the chicken tenderloins and toss to coat. Cover and refrigerate for up to 24 hours. When you’re ready to cook, allow the excess wet mixture to drip from the chicken, press directly into the reserved crispy coating, then fry as per the recipe. With this make-ahead method, be particularly careful not to move or turn the chicken too early – give the coating time to form a firm, golden crust underneath first so it stays attached.
- Honey BBQ sauce – Make up to 3 days ahead and store in an airtight container in the fridge. Gently reheat in a small saucepan over low heat or in the microwave until warm, before brushing it over the freshly fried chicken.
- Comeback Sauce – Make up to 3 days ahead and store in an airtight container in the fridge. Give it a good stir before serving. This is actually great to make ahead, as the flavours have time to mingle.
Leftovers
Fried chicken is always at its best freshly cooked, but leftovers are still delicious if reheated properly.- Refrigerate – Allow the cooked chicken to cool, then store in an airtight container in the fridge for up to 3 days. If you know you’ll have leftovers, leave some of the chicken unbrushed with the honey BBQ sauce and store the sauce separately – the coating will stay much crisper.
- Reheat – Reheat the chicken in a 220°C (425°F) (200°C/400°F fan-forced) oven for 8–10 minutes, or in the air fryer at 180°C (350°F) for 4–6 minutes, until hot and crisp. Avoid the microwave if possible, as it will soften the coating. Once reheated, brush with warm honey BBQ sauce and serve with the Comeback Sauce.
- Already sauced chicken – You can reheat chicken that has already been brushed with the honey BBQ sauce, but the coating won’t be quite as crisp. Use the oven or air fryer and keep an eye on it, as the sugars in the sauce can caramelise quickly.
- Freeze – Unsauced cooked chicken can be frozen for up to 2 months. Cool completely, freeze in a single layer, then transfer to an airtight container or reusable freezer bag. Thaw overnight in the fridge before reheating in the oven or air fryer until hot and crisp.
- Use it differently – Leftover chicken is great sliced and added to wraps, burgers or salads. If the coating has lost some of its crunch, this is my favourite way to use it rather than trying to recreate that freshly fried texture.
