HONEY BBQ CHICKEN TENDERS Mar 3 Written By Eleanor Debel https://www.youtube.com/shorts/tTQiP8E5eKsPrintHONEY BBQ CHICKEN TENDERS Yield 4-6Prep time20 MinCook time18 MinTotal time38 Min Ingredients Chicken Marinade:2 lbs chicken tenders¼ cup flour ½ tsp kosher salt 1 tsp black pepper1 tsp garlic powder ½ tsp onion powder ½ chili powder ½ tsp paprika ½ tsp cayenne pepper Chicken Batter:2 cups flour 1 cup cornstarch 2 tsp baking powder ½ tsp kosher salt 1 tsp black pepper1 tsp garlic powder ½ tsp onion powder ½ chili powder ½ tsp paprika ½ tsp cayenne pepper 12 oz sparkling water or club soda Honey BBQ sauce:½ cup ketchup ¼ cup brown sugar 1 Tbsp apple cider vinegar 1 Tbsp worcestershire sauce 2 Tbsp hot sauce of choice 2 Tbsp honey 3 Tbsp cold butter, cut into small cubes Oil for fryingInstructionsIn a large bowl toss the chicken tenders with the ¼ cup of flour and spices for the marinade, let sit for 15-20 minutes to dry out. In another large bowl whisk together the flour, cornstarch, baking powder and additional spices for the dredge. Transfer ½ cup of the dry dredge to another bowl and whisk in the sparkling water until you have the same consistency as pancake batter. Preheat your frying oil to 350 F. Heat a skillet or small pot over medium high and add the ketchup, brown sugar, vinegar, worcestershire sauce, hot sauce and honey. Whisk to combine then bring to a simmer. Add the cold butter and whisk on very low heat to create a thick, glossy sauce. Set aside, covered to keep warm. To dredge the chicken, take the seasoned tenders and dredge them in the wet batter, then the dry, then the wet again, then the dry. Fry the breaded tenders in the preheated oil until light golden and crispy, about 6-8 minutes. Then increase the heat of the oil to 375 F and fry the tenders for another 2-3 minutes until deep golden brown and extra crispy. Transfer to a large sheet tray with a wire rack set inside and immediately season with a little salt as they come out of the fryer. Brush all the tenders with the honey BBQ sauce until fully coated and serve with your extra sauce on the side and ranch for dipping. Did you make this recipe?Tag @thegoldenbalance on instagram and hashtag it #thegoldenbalance friedchickenramadansauces Eleanor Debel
HONEY BBQ CHICKEN TENDERS Mar 3 Written By Eleanor Debel https://www.youtube.com/shorts/tTQiP8E5eKsPrintHONEY BBQ CHICKEN TENDERS Yield 4-6Prep time20 MinCook time18 MinTotal time38 Min Ingredients Chicken Marinade:2 lbs chicken tenders¼ cup flour ½ tsp kosher salt 1 tsp black pepper1 tsp garlic powder ½ tsp onion powder ½ chili powder ½ tsp paprika ½ tsp cayenne pepper Chicken Batter:2 cups flour 1 cup cornstarch 2 tsp baking powder ½ tsp kosher salt 1 tsp black pepper1 tsp garlic powder ½ tsp onion powder ½ chili powder ½ tsp paprika ½ tsp cayenne pepper 12 oz sparkling water or club soda Honey BBQ sauce:½ cup ketchup ¼ cup brown sugar 1 Tbsp apple cider vinegar 1 Tbsp worcestershire sauce 2 Tbsp hot sauce of choice 2 Tbsp honey 3 Tbsp cold butter, cut into small cubes Oil for fryingInstructionsIn a large bowl toss the chicken tenders with the ¼ cup of flour and spices for the marinade, let sit for 15-20 minutes to dry out. In another large bowl whisk together the flour, cornstarch, baking powder and additional spices for the dredge. Transfer ½ cup of the dry dredge to another bowl and whisk in the sparkling water until you have the same consistency as pancake batter. Preheat your frying oil to 350 F. Heat a skillet or small pot over medium high and add the ketchup, brown sugar, vinegar, worcestershire sauce, hot sauce and honey. Whisk to combine then bring to a simmer. Add the cold butter and whisk on very low heat to create a thick, glossy sauce. Set aside, covered to keep warm. To dredge the chicken, take the seasoned tenders and dredge them in the wet batter, then the dry, then the wet again, then the dry. Fry the breaded tenders in the preheated oil until light golden and crispy, about 6-8 minutes. Then increase the heat of the oil to 375 F and fry the tenders for another 2-3 minutes until deep golden brown and extra crispy. Transfer to a large sheet tray with a wire rack set inside and immediately season with a little salt as they come out of the fryer. Brush all the tenders with the honey BBQ sauce until fully coated and serve with your extra sauce on the side and ranch for dipping. Did you make this recipe?Tag @thegoldenbalance on instagram and hashtag it #thegoldenbalance friedchickenramadansauces Eleanor Debel
