Spicy Honey BBQ Tenders

1 tbsp butter

1/2 cups tomato ketchup

1/2 cup apple cider vinegar

1/4 cup Worcestershire sauce

3/4 cup honey

2 Tbsp Dijon mustard

1 Tbsp paprika, or to taste

1tbsp Cayenne pepper (or more if you want extra spice)

2 tsp onion powder

1 tsp ground black pepper, or to taste

4 garlic cloves, minced

1/2 cup water

2 or more cups of Flour

2 tsps cornstarch

Garlic powder

Onion powder

Ranch seasoning

Cajun seasoning

Paprika

Cayenne pepper (1/2 tsp)

Oregano

2 eggs

Butter milk (just enough to cover the tenders)

Pickle juice or Jalapeno juice (if you choose jalepeno you will indeed have the spiciest tender on earth)

Same seasonings as your dry batter except for cayenne pepper

Sauce

1. Combine the butter, ketchup, Worcestershire sauce, honey, Dijon mustard, paprika, cayenne, onion powder, black pepper, minced garlic (or garlic powder), and water in a saucepan.

2. Whisk together over medium heat, bring to a gentle simmer, then reduce heat to low.

3. Cook, stirring frequently, for about 10 minutes until slightly thickened. Taste and adjust cayenne or black pepper for heat.

4. Remove from heat and set aside.

Batters

1. In a large bowl, whisk together the flour, cornstarch, and seasonings.

2. In another large bowl, whisk the eggs with the buttermilk and pickle (or jalapeño) juice, then stir in the same seasonings, this is your wet batter.

Marinate

1. Add the chicken tenders to the wet batter, making sure they’re fully submerged.

2. Cover and refrigerate for at least 30 minutes, up to overnight.

Fry

1. Heat oil in a deep, heavy pot or Dutch oven to 350°F, using a thermometer to keep an eye on the temperature.

2. Working one tender at a time, lift it out of the buttermilk mixture, let excess drip off, then coat thoroughly in the dry flour mixture.

3. For extra crunch, dip it back into the wet batter and dredge again in the dry mix.

4. Fry the tenders in batches for 6–8 minutes, turning occasionally, until golden brown and the internal temperature hits 165°F.

5. Transfer to a wire rack or paper towels to drain.

Finish

1. While still warm, toss the tenders in the reserved BBQ sauce, or serve the sauce on the side for dipping.

2. Serve immediately.

xxxxx, Mwuah!!!

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