Honey bbq chicken tenders

Ingredients

• 1 lb chicken tenders
• For the wet batter — 1 1/2 cup butter milk
• For the wet batter — 1/3 cup pickle juice
• For the wet batter — Salt to taste
• For the wet batter — 1 tbsp garlic powder
• For the wet batter — 1 tbsp onion powder
• For the wet batter — 1 tbsp smoked paprika powder
• For the wet batter — 1 tsp black pepper powder
• For the dry batter — 2 cups all purpose flour
• For the dry batter — 1/2 cup corn starch
• For the dry batter — 2 tbsp baking powder
• For the dry batter — Salt to taste
• For the dry batter — 1 tbsp garlic powder
• For the dry batter — 1 tbsp onion powder
• For the dry batter — 1 tbsp smoked paprika powder
• For the dry batter — 1 tsp black pepper powder
• For the honey bbq glaze — 1/2 cup ketchup
• For the honey bbq glaze — 3 tbsp honey
• For the honey bbq glaze — 1 tbsp Dijon mustard
• 1 tbsp Worcestershire sauce — 1 tbsp apple cider vinegar
• 1 tbsp Worcestershire sauce — Salt to taste
• 1 tbsp Worcestershire sauce — 1 tsp onion powder
• 1 tbsp Worcestershire sauce — 1 tsp garlic powder
• 1 tbsp Worcestershire sauce — 1/2 tsp cayenne pepper
• 1 tbsp Worcestershire sauce — 1/2 tsp black pepper
• 1 tbsp Worcestershire sauce — 1 tsp brown sugar

Instructions

1. In a bowl, whisk together buttermilk, pickle juice, and seasonings. Add the chicken tenders and ensure they are fully coated. Cover and refrigerate for at least 1 hour, or overnight for deeper flavor.
2. In a separate bowl, combine the flour, cornstarch, baking powder, and all seasonings. Mix thoroughly.
3. Remove each tender from the marinade, allowing excess to drip off. Dredge in the flour mixture and press to coat.
4. Return briefly to the wet marinade. Coat again in the flour mixture, pressing firmly to create a textured crust.
5. Place coated tenders on a wire rack and let rest for 10 minutes.
6. Heat oil in a deep fryer or heavy pot to 350–360°F (175–182°C).�Fry the tenders in batches for 4–6 minutes, or until golden brown and cooked through.
7. Transfer to a wire rack to drain and maintain crispness.
8. In a saucepan over medium-low heat, combine all glaze ingredients except the butter. Simmer for 3–5 min, stirring occasionally.
9. Remove from heat and whisk in the cold butter until the sauce is smooth and glossy. Taste and adjust seasoning if needed.
10. In a bowl, whisk together mayonnaise, sour cream, buttermilk, and honey BBQ glaze until smooth. Add pickle juice and smoked paprika.