Honey BBQ Chicken Tenders – Easy 50-Minute Family Favorite

These honey bbq chicken tenders started as a way to use up a jar of barbecue sauce and a squeeze bottle of honey, and they turned into the most requested dinner in my house. The chicken gets a quick flour-and-spice dredge, a hot oven bake for real crunch, and then a sticky honey barbecue glaze that clings to every crevice.

The trick is glazing twice: once before the final bake so the sugars caramelize, and once right out of the oven so the tenders stay glossy and saucy instead of drying out. That double-glaze method is what makes these taste like they came from a restaurant appetizer menu.

Serve them with ranch for dipping, pile them on a brioche bun, or chop them over a crunchy slaw. They hold up beautifully on a game-day platter and disappear faster than anything else on the table.

About the Ingredients

2 lb (900g) boneless skinless chicken tenderloins

Tenderloins are the small strip under each chicken breast and stay juicy in a hot oven. If you cannot find them, slice boneless breasts into 3/4-inch strips.

1 cup (125g) all-purpose flour

Flour creates the thin, craggy coating that grips the glaze. For a gluten-free batch, swap in an equal amount of fine rice flour or a 1-to-1 gluten-free blend.

2 tsp smoked paprika

Smoked paprika is what gives the coating its barbecue backbone. Sweet paprika works in a pinch, but add 1/4 tsp cayenne for missing smoke.

1 tsp garlic powder

Garlic powder seasons the dredge without burning the way fresh garlic would in a hot oven. Onion powder is a fine 1-to-1 substitute.

1 tsp kosher salt

Kosher salt seasons the flour evenly and dissolves into the coating. If using fine table salt, cut the amount to 3/4 tsp.

2 large eggs

Beaten eggs are the glue that makes the flour stick. For an egg-free version, use 1/3 cup buttermilk or a flax egg per egg.

1 cup (240ml) barbecue sauce

Use a thick, tomato-based barbecue sauce so the glaze clings instead of running off. A Kansas City style sauce gives the best sticky finish.

1/3 cup (113g) honey

Honey is the star of the glaze and balances the tang of the barbecue sauce. Maple syrup works as a swap, though it browns faster.

1 tbsp apple cider vinegar

A splash of vinegar cuts through the sweetness and keeps the glaze from tasting flat. White vinegar or lemon juice can stand in.

2 tbsp unsalted butter

Butter gives the glaze a silky body and helps it set as it cools. Olive oil works, but the glaze will be slightly less glossy.

1 tbsp cooking spray or 2 tbsp neutral oil

Greasing the rack keeps the coating from tearing when you flip the tenders. Avocado or canola oil both handle the high heat well.

Tips & Tricks

Do not skip drying the chicken

Pat the tenders completely dry with paper towels before dredging. Wet chicken steams in the oven and the coating slides right off.

Glaze late, not early

Brush on the first coat of honey barbecue sauce only in the last 8 minutes of baking. Sugary glaze applied too soon burns before the chicken cooks through.

Use a wire rack over the sheet pan

Elevating the tenders lets hot air circulate underneath, so the bottoms crisp instead of sitting in their own juices.

Step-by-Step Instructions

1. Heat the oven

Preheat the oven to 425F (220C) and set a wire rack inside a rimmed baking sheet. Spray the rack generously with cooking spray so the coating does not stick.

2. Make the honey bbq glaze

In a small saucepan over medium-low heat, whisk the barbecue sauce, honey, apple cider vinegar, and butter. Simmer 3 to 4 minutes until the butter melts and the glaze coats the back of a spoon, then remove from heat.

3. Season the dredge

In a shallow dish, whisk the flour, smoked paprika, garlic powder, and kosher salt until evenly combined. In a second dish, beat the eggs until smooth.

4. Dredge the tenders

Pat the chicken tenders dry, then press each one into the flour mixture, dip it into the egg, and return it to the flour for a second coat. Shake off excess and place on the prepared rack, spacing them 1 inch apart.

5. Bake until crisp

Bake 18 to 20 minutes, until the coating is golden brown and an instant-read thermometer inserted into the thickest tender reads 165F (74C).

6. Apply the first glaze

Brush each tender generously with about half the honey barbecue glaze. Return to the oven and bake 5 to 6 minutes more, until the glaze bubbles at the edges and turns glossy.

7. Glaze and rest

Brush the tenders with the remaining glaze, then rest 3 minutes on the rack so the coating sets. Serve warm with extra sauce for dipping.

Delicious Variations

Air Fryer Version

Cook the dredged tenders at 400F (200C) for 10 to 12 minutes, glazing in the final 3 minutes for a faster, extra-crispy batch.

Spicy Honey BBQ

Add 1 to 2 tsp of chipotle powder or a minced jalapeno to the glaze for a sweet-heat version that is great on sliders.

Baked Not Fried Nuggets

Cut the tenders into bite-size pieces, reduce the bake to 14 to 16 minutes, and serve with honey mustard for a party-friendly appetizer.

How to Store Honey BBQ Chicken Tenders

Frequently Asked Questions

Make these honey bbq chicken tenders this week and watch the platter empty before dinner even starts. Snap a photo of that glossy glaze and tag me so I can see your sticky, crispy masterpiece.

Honey BBQ Chicken Tenders

Honey BBQ Chicken Tenders are sticky-sweet, smoky, oven-crisped strips of chicken coated in a glossy homemade honey barbecue glaze.

★★★★½ 4.8 (263 ratings)

15 minPrep time35 minCook time6Servings412 kcalCalories

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🧂 Ingredients

• 2 lb (900g) boneless skinless chicken tenderloins
• 1 cup (125g) all-purpose flour
• 2 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp kosher salt
• 2 large eggs
• 1 cup (240ml) barbecue sauce
• 1/3 cup (113g) honey
• 1 tbsp apple cider vinegar
• 2 tbsp unsalted butter
• 1 tbsp cooking spray or 2 tbsp neutral oil

📋 Instructions

1. 1Heat the oven — Preheat the oven to 425F (220C) and set a wire rack inside a rimmed baking sheet. Spray the rack generously with cooking spray so the coating does not stick.
2. 2Make the honey bbq glaze — In a small saucepan over medium-low heat, whisk the barbecue sauce, honey, apple cider vinegar, and butter. Simmer 3 to 4 minutes until the butter melts and the glaze coats the back of a spoon, then remove from heat.
3. 3Season the dredge — In a shallow dish, whisk the flour, smoked paprika, garlic powder, and kosher salt until evenly combined. In a second dish, beat the eggs until smooth.
4. 4Dredge the tenders — Pat the chicken tenders dry, then press each one into the flour mixture, dip it into the egg, and return it to the flour for a second coat. Shake off excess and place on the prepared rack, spacing them 1 inch apart.
5. 5Bake until crisp — Bake 18 to 20 minutes, until the coating is golden brown and an instant-read thermometer inserted into the thickest tender reads 165F (74C).
6. 6Apply the first glaze — Brush each tender generously with about half the honey barbecue glaze. Return to the oven and bake 5 to 6 minutes more, until the glaze bubbles at the edges and turns glossy.
7. 7Glaze and rest — Brush the tenders with the remaining glaze, then rest 3 minutes on the rack so the coating sets. Serve warm with extra sauce for dipping.

👨‍🍳 Chef's Note: If your barbecue sauce is very sweet, taste the glaze before brushing and add an extra teaspoon of cider vinegar to keep the balance bright.

Servings: 6

Cuisine: American

Course: Main Course

Nutrition (per serving): 412 kcal · 34g protein · 38g carbs · 13g fat