Go Back
In the world of comfort food, few dishes can compete with the irresistible crunch of crispy BBQ chicken tenders paired with a refreshing sweet slaw. This delightful combination serves as the perfect centerpiece for family dinners, casual gatherings, or even a game day feast. In this article, we will explore how to create these mouthwatering chicken tenders and the accompanying slaw, ensuring that every bite is packed with flavor and texture. From the marinating process to the frying technique, we will provide you with a comprehensive guide to mastering this dish.

Crispy BBQ Chicken Tenders with Sweet Slaw

Discover the perfect comfort food with crispy BBQ chicken tenders accompanied by a refreshing sweet slaw. This easy-to-follow guide takes you through marinating chicken in buttermilk for extra tenderness, coating it for that delightful crunch, and frying it to golden perfection. The sweet slaw adds a vibrant contrast, balancing the rich flavors of the tenders. Perfect for family dinners or game day, this dish is sure to impress everyone at the table.
Print Recipe Pin Recipe

Ingredients
  

For the Crispy BBQ Chicken Tenders:

1 lb (450g) chicken tenderloins

1 cup buttermilk

1 cup all-purpose flour

1 cup cornmeal

1 tsp paprika

1 tsp garlic powder

1 tsp onion powder

1 tsp smoked paprika

1/2 tsp salt

1/2 tsp black pepper

1 cup BBQ sauce (your favorite brand)

Vegetable oil for frying

For the Sweet Slaw:

4 cups green cabbage, finely shredded

1 cup carrots, grated

1/2 cup red cabbage, finely shredded

1/2 cup mayonnaise

1/4 cup apple cider vinegar

2 tbsp honey

1 tsp Dijon mustard

Salt and pepper to taste

Instructions
 

Marinate the Chicken: In a bowl, soak the chicken tenderloins in buttermilk for at least 30 minutes to tenderize and flavor the meat.

    Prepare the Coating: In a shallow dish, mix the flour, cornmeal, paprika, garlic powder, onion powder, smoked paprika, salt, and pepper.

      Crumb the Chicken: Remove the chicken from the buttermilk, allowing excess to drip off. Dredge each piece in the flour-cornmeal mixture, pressing gently to ensure an even coating. Let the coated chicken rest for about 10 minutes.

        Heat the Oil: In a tall skillet or dutch oven, pour enough vegetable oil to cover the bottom (about 1 inch deep) and heat over medium-high heat until it reaches 350°F (175°C).

          Fry the Chicken: Carefully place chicken tenders in the hot oil, cooking in batches if necessary to avoid overcrowding. Fry for about 4-5 minutes per side or until golden brown and crispy. Use a slotted spoon to remove them and let them rest on a paper towel-lined plate.

            Make the Sweet Slaw: In a large bowl, combine the shredded green cabbage, grated carrots, and red cabbage. In a separate small bowl, whisk together the mayonnaise, apple cider vinegar, honey, Dijon mustard, salt, and pepper. Pour the dressing over the slaw mixture and toss well to combine. Adjust seasoning as needed.

              Serve: Drizzle BBQ sauce over the crispy chicken tenders or serve it on the side for dipping. Pair the tenders with a generous serving of the sweet slaw for a delightful crunch.

                Prep Time: 20 mins | Total Time: 1 hour | Servings: 4