Sticky BBQ Chicken Tenders Ready in Just 40 Minutes

Nothing beats the smell of sticky barbecue chicken tenders sizzling in the pan when you’re racing against the clock for dinner. This recipe has saved me on countless chaotic weeknights—it’s the perfect mix of crispy, saucy comfort food that both kids and adults devour. I swear by this method because it takes under 40 minutes start to finish, and that includes golden fries and sweet corn on the cob. The best part? That glossy BBQ sauce clinging to every tender bite. It’s the kind of meal that makes everyone linger at the table, fingers sticky, reaching for just one more piece.

Ingredients for BBQ Chicken Tenders

Gather these simple ingredients—I promise you probably have most in your pantry already! The magic happens when you combine everyday items in just the right way. Here’s what you’ll need:

• 1 1/2 lb chicken tenders (or sliced chicken breasts if that’s what you’ve got)
• 1 tsp kosher salt (trust me, it makes a difference)
• 1/2 tsp black pepper
• 1 tsp garlic powder
• 1 tsp smoked paprika (this adds that amazing depth)
• 1/2 cup all-purpose flour
• 2 large eggs, beaten
• 1 cup panko breadcrumbs (the Japanese-style ones give the best crunch)
• 1/2 cup vegetable oil (for that perfect shallow fry)
• 3/4 cup barbecue sauce (your favorite brand!)
• 2 Tbsp honey (optional, but makes the sauce extra glossy)
• 1 Tbsp butter (because everything’s better with butter)
• 1 lb frozen or fresh French fries
• 2 ears corn on the cob
• 2 Tbsp butter for corn
• Salt to taste
• 1/2 cup ranch dressing (for dipping, obviously!)

How to Make BBQ Chicken Tenders

Okay, let’s get cooking! This method is foolproof if you follow these steps—I’ve made these tenders so many times I could probably do it in my sleep (though I don’t recommend trying that with hot oil). The secret is in the order of operations and not rushing the process.

Preparing the Chicken

First, pat those chicken tenders dry with paper towels. This is CRUCIAL—wet chicken means breading won’t stick properly. Then sprinkle them evenly with salt, pepper, garlic powder and smoked paprika. The seasoning sticks better if you do this before coating!

Now for the breading station: flour in one bowl, beaten eggs in another, panko in the third. Dredge each tender first in flour (shake off excess), then egg (let the extra drip off), then press firmly into the panko. That triple-layer coating is what gives you that amazing crunch.

Making the Sticky BBQ Sauce

While your oil heats up (medium-high heat works best), let’s make that glossy sauce. Just combine BBQ sauce, honey and butter in a small saucepan. Heat on low for 2 minutes until everything melts together and gets shiny. Taste and adjust sweetness—I sometimes add a splash of apple cider vinegar if it’s too sweet.

Cooking the Sides

Don’t forget the fries and corn! Cook fries according to package directions—I like mine extra crispy. For the corn, boil it for 6-8 minutes until bright yellow. Drain, then slather with butter and salt. Pro tip: sprinkle a little smoked paprika on the corn for extra flavor.

Now back to the chicken: heat oil in a large skillet until shimmering (about 350°F if you have a thermometer). Fry tenders in batches—don’t crowd the pan!—3-4 minutes per side until golden brown and crispy. Drain on paper towels before tossing in that luscious BBQ sauce.

The final magic? Toss the crispy tenders in the warm sauce just before serving so they stay crunchy. Serve immediately with those golden fries, buttery corn and cold ranch for dipping. Trust me, your family will be licking their fingers!

Why You’ll Love These BBQ Chicken Tenders

These sticky barbecue chicken tenders check all the boxes for the perfect easy weeknight dinner:

• Lightning fast: From fridge to table in under 40 minutes—even my teenager can make them!
• Crowd-pleasing crunch: That panko coating stays crispy even under all that glossy sauce.
• Totally customizable: Adjust the honey in the BBQ sauce to your family’s sweetness preference.
• Kid-approved magic: What child (or adult!) can resist crispy chicken fingers dunked in ranch?

Seriously, this meal disappears faster than I can make it—the ultimate compliment for any home cook!

Tips for Perfect BBQ Chicken Tenders

After making these sticky barbecue chicken tenders more times than I can count, I’ve learned a few tricks that make all the difference. First, pat that chicken dry—I can’t stress this enough. Wet chicken means sad, falling-off breading. Keep your oil at a steady medium-high heat (about 350°F) for golden perfection without burning. And here’s my golden rule: toss the chicken in sauce right before serving to keep that glorious crunch. Oh, and if you’re feeling fancy, air-fry those fries for extra crispiness with less oil!

FAQ About BBQ Chicken Tenders

I get asked these questions all the time about my sticky barbecue chicken tenders—here are the answers that’ll help you nail this recipe every time!

Can I use chicken breasts instead of tenders?
Absolutely! Just slice them into 1-inch thick strips so they cook evenly. The thinner you slice, the crispier they’ll get—my kids love them extra thin like chicken fries.

How should I store leftovers?
Keep the sauced chicken separate from the fries (they get soggy otherwise). Refrigerate in airtight containers for up to 3 days. Reheat in the oven or air fryer to bring back that crunch!

Can I bake these instead of frying?
Yes! Bake at 400°F for 15-20 minutes, flipping halfway. They won’t be quite as crispy as fried, but still delicious. Spritz with oil before baking for extra crunch.

What’s the best BBQ sauce to use?
Use whatever brand you love! I prefer smoky, slightly sweet sauces—sometimes I mix two brands for complexity. Just avoid super thin sauces that won’t cling.

Can I make these gluten-free?
Sure! Swap the flour for GF flour blend and use gluten-free panko. The texture comes out nearly identical—I’ve served them to GF friends who couldn’t tell the difference.

Serving Suggestions

Oh, the joy of plating these sticky barbecue chicken tenders! I always serve them family-style—a big platter of saucy tenders surrounded by golden fries, buttered corn on the cob, and little bowls of cool ranch dressing for dipping. Add a crisp green salad or tangy coleslaw if you’re feeling fancy. It’s the ultimate hands-on family dinner that gets everyone talking and reaching for seconds!

Nutritional Information

Here’s the scoop on what’s in these sticky barbecue chicken tenders—but remember, these values are estimates since nutrition varies by ingredients and brands:

Per serving (about 3 tenders with sides): 780 calories, 36g protein, 65g carbs (4g fiber), 42g fat (10g saturated). Not exactly diet food, but worth every delicious bite for a special family dinner!

Give this recipe a whirl and tell me how you made it your own in the comments below—I can’t wait to hear!

Print