Name: Barbecue chicken tenders with homemade dipping sauce
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 to 6; sauce makes about 1 1/4 cups
Ingredients: 2 pounds Chicken tenders, preferably Smart Chicken; 2 teaspoons Olive oil, plus a little for the pan; 8 grams (about 3 teaspoons Diamond Crystal) Kosher salt; weigh if using another brand; 1 1/4 teaspoons Mild smoked paprika; 3/4 teaspoon Packed light brown sugar; 1/2 teaspoon Onion powder; 1/4 teaspoon Garlic powder; 1/8 teaspoon Ground black pepper; 170 grams (one 6-ounce can) Regular tomato paste, not double-concentrated; 1/3 cup, plus more as needed Water; 1/4 cup White vinegar, 5% acidity; 56 grams (about 1/4 cup plus 2 teaspoons) Granulated sugar; 1 1/2 teaspoons Honey; 3.5 grams (about 1 1/4 teaspoons Diamond Crystal), to taste Kosher salt; 1/4 teaspoon Onion powder; 1/8 teaspoon Garlic powder; Small pinch each Ground allspice, black pepper, cinnamon and ground cloves; 1 cup Homemade ketchup from above, or prepared ketchup; 2 tablespoons, plus more as needed Water; 1 tablespoon Packed light brown sugar; 1 1/2 teaspoons Molasses, not blackstrap; 1 1/2 teaspoons Worcestershire sauce; 3/4 teaspoon Reduced-sodium soy sauce; 3/4 teaspoon Yellow mustard; 1/2 teaspoon Mild smoked paprika; 1/4 teaspoon Onion powder; 1/8 teaspoon Garlic powder; To taste, starting with 1/2 teaspoon Apple cider vinegar, if needed to brighten the sauce; To taste Salt or a little extra brown sugar, if needed

Barbecue chicken tenders with homemade dipping sauce

Smoky, lightly sweet chicken tenders with a simple barbecue rub. Serve the sauce on the side, with a homemade ketchup base or a ready-made shortcut.

Published Sep 29, 2026

Servings

4 to 6; sauce makes about 1 1/4 cups

Total time

About 30 minutes with prepared ketchup, or about 50 minutes with homemade ketchup

Let them dunk it

Barbecue chicken is a quick one. But some kids have strong opinions about barbecue sauce. Coat the whole meal in a sauce they don't like and you've lost them before the first bite.

The rub does the work here. A little smoked paprika, brown sugar, garlic and onion gives the chicken plenty of flavor on its own. I use Smart Chicken tenders. When the chicken tastes good and stays moist, it doesn't need a coating of sauce before it hits the plate.

We cut the cooked tenders lengthwise into strips and let the kids dunk them. That worked really nicely. Put out the sauce and let everyone decide how much they want.

The sauce can be as simple as you need

I've included my homemade ketchup and barbecue sauce below. You can also start the barbecue sauce with a cup of prepared ketchup, or use your favorite ready-made barbecue sauce and just make the chicken and rub. Taste the sauce on a piece of cooked chicken before you serve it. A sauce that tastes right off a spoon can taste different with the meat.

Bama bread with whipped honey butter was the fun part of this lunch. It goes really nicely alongside the chicken.

Instructions

Make the ketchup, if using

Whisk the tomato paste and 1/3 cup water smooth in a small saucepan. Add the vinegar, sugar, honey, salt and spices.
Bring to a gentle simmer and cook partly covered for about 20 minutes, stirring and scraping the bottom regularly. Keep the heat low enough to avoid scorching or heavy splattering.
Stir in a little water as needed for a smooth, pourable ketchup. The batch makes roughly 1 1/3 cups, depending on how much it reduces. Taste a cooled spoonful and adjust salt if needed. Measure 1 cup for the barbecue sauce; the remainder can be served as a second dip.

Make the barbecue sauce

Whisk the ketchup, water, brown sugar, molasses, Worcestershire, soy sauce, mustard and spices together in a small saucepan.
Simmer gently, partly covered, for 15 to 20 minutes, stirring regularly. It should coat a spoon and still fall off easily. Add water a teaspoon at a time if it gets too thick.
Taste with a piece of the cooked chicken. If the sauce tastes too sweet or dull, add apple cider vinegar 1/2 teaspoon at a time. If it is too sharp, add a small pinch of brown sugar. Adjust salt to taste.

Cook the chicken

While the sauce simmers, heat the oven to 425°F conventional or 400°F convection. Lightly oil a sheet pan.
Mix the salt, smoked paprika, brown sugar, onion powder, garlic powder and pepper in a bowl. Pat the tenders dry, toss with the olive oil, then toss with the rub until evenly coated.
Arrange in a single layer with a little space between the tenders. Roast for about 12 to 18 minutes, checking from 10 minutes because thin tenders cook quickly. The thickest part should reach 165°F on an instant-read thermometer.
Rest briefly, then cut the cooked tenders lengthwise into strips. Serve with barbecue sauce on the side for dipping. Taste a strip before serving and adjust seasoning if needed.

Barbecue chicken tenders with homemade dipping sauce

Let them dunk it

The sauce can be as simple as you need