Crispy Oven-Baked Chicken Tenders with Honey BBQ Dip

By Sprig Originals ✓ · cooked up in Sprig

Golden, crunchy chicken tenders that bake in the oven instead of frying, with a sweet honey-barbecue dipping sauce kids ask for by name. The panko is toasted in butter first, so the coating comes out shatteringly crisp without a drop of frying oil. Mild, familiar and on the table in well under an hour.

Ingredients

• 1.5 lb chicken tenders (about 12)
• 1 cup buttermilk
• 1 tsp fine salt
• 2 cups panko breadcrumbs
• 3 tbsp unsalted butter, melted
• 1/3 cup all-purpose flour
• 1 tsp garlic powder
• 1 tsp sweet paprika

• 1/2 cup barbecue sauce
• 2 tbsp honey

Instructions

1. Toss the chicken tenders with the buttermilk and 1/2 teaspoon of the salt in a bowl until coated. Set aside on the counter while you make the coating, at least 15 minutes (or cover and refrigerate up to 4 hours).
2. Heat the oven to 425°F (220°C). Spread the panko on a rimmed baking sheet, drizzle over the melted butter and toss with your hands until every crumb is lightly coated. Bake for 5 to 6 minutes, stirring once, until sandy gold. Tip into a wide shallow bowl and stir in the flour, garlic powder, paprika and remaining 1/2 teaspoon salt.
3. Set a wire rack on the same baking sheet and lightly grease it (or line the sheet with parchment if you have no rack).
4. Lift a tender from the buttermilk, letting the excess drip off, and press it firmly into the crumb mixture on both sides so the coating sticks. Lay it on the rack and repeat with the rest, spacing them apart so they crisp instead of steam.
5. Bake for 15 to 18 minutes, until the coating is deep golden and the thickest tender reads 165°F (74°C) on an instant-read thermometer. No flipping needed.
6. While they bake, stir the barbecue sauce and honey together in a small bowl. Let the tenders rest 3 minutes, then serve hot with the dip alongside.

Chef's tips

Nutrition (per serving, estimated)

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