Follow these detailed steps to ensure your Bat Wing Chicken Tenders are perfectly crispy, juicy, and spookily spectacular. The process is broken down into preparing the chicken, creating the coating, cooking, and glazing for foolproof results.

Part 1: Preparing the Dredging Station

1. Set Up Your Bowls: Create an assembly line to make the coating process clean and efficient. You will need two shallow bowls or pie plates and a large plate or baking sheet for the finished, uncooked tenders.
2. Mix the Dry Ingredients: In the first shallow bowl, combine the all-purpose flour, cornstarch, smoked paprika, garlic powder, onion powder, salt, and black pepper. Whisk them together thoroughly until the mixture is uniform in color and texture. This ensures every tender gets an even distribution of flavor.
3. Create the “Bat” Batter: In the second shallow bowl, crack the two large eggs. Add the milk (or water) and whisk until the yolks and whites are completely combined and slightly frothy. Now, for the magic: add 1-2 tablespoons of the black gel food coloring. Start with one tablespoon and whisk vigorously. Continue adding more, a little at a time, until you achieve a deep, opaque black color. Gel coloring is potent, so a little goes a long way.

Part 2: Coating the Chicken Tenders

1. Pat the Chicken Dry: Remove the chicken tenders from their packaging and pat them completely dry with paper towels. This step is crucial! A dry surface allows the flour dredge and egg batter to adhere much better, resulting in a coating that won’t fall off during cooking.
2. The First Dredge: Take one chicken tender and place it in the dry flour mixture. Toss to coat it completely, making sure every nook and cranny is covered. Gently shake off any excess flour. A light, even coating is what you’re aiming for.
3. The Black Batter Dip: Transfer the flour-coated tender into the black egg mixture. Submerge it completely, using a fork or tongs to turn it over, ensuring it’s fully saturated with the black batter. Lift it and allow any excess batter to drip back into the bowl for a few seconds.
4. The Final Coating: Place the batter-coated tender back into the dry flour mixture for a second time. This double dredge is the key to an extra-thick and crispy crust. Use your dry hand to sprinkle and press the flour mixture onto the tender, ensuring a thick, shaggy coating.
5. Set Aside: Place the fully coated chicken tender onto your clean plate or baking sheet. Repeat this process with all the remaining chicken tenders, arranging them in a single layer without touching.

Part 3: Cooking the “Bat Wings” (Choose Your Method)

Method 1: Pan-Frying (The Crispiest)

1. Heat the Oil: Pour about 1-2 inches of cooking oil into a large, heavy-bottomed skillet or Dutch oven. Heat over medium-high heat until the oil reaches 350°F (175°C). Use a thermometer for accuracy. If you don’t have one, a small drop of batter should sizzle and float immediately.
2. Fry in Batches: Carefully place a few coated tenders into the hot oil, ensuring not to overcrowd the pan. Overcrowding will lower the oil temperature and result in greasy, soggy chicken. Fry for 3-4 minutes per side, until the coating is dark and crispy and the chicken is cooked through.
3. Drain and Rest: Remove the cooked tenders from the oil using tongs and place them on a wire rack set over a baking sheet. This allows air to circulate, keeping the bottoms crispy. Sprinkle with a little extra salt while they are still hot, if desired.

Method 2: Baking (The Healthier Option)

1. Preheat Oven: Preheat your oven to 400°F (200°C). Place a wire rack inside a baking sheet and lightly spray it with cooking spray.
2. Arrange the Tenders: Place the coated chicken tenders in a single layer on the prepared wire rack. The rack is essential for allowing hot air to cook the tenders from all sides, preventing a soggy bottom.
3. Bake to Perfection: Lightly spray the tops of the tenders with cooking spray. Bake for 20-25 minutes, flipping them halfway through, until the coating is firm and the chicken is cooked through (internal temperature of 165°F or 74°C).

Method 3: Air Frying (The Quick & Crispy Favorite)

1. Preheat Air Fryer: Preheat your air fryer to 380°F (190°C).
2. Cook in Batches: Place the coated tenders in a single layer in the air fryer basket. Do not overcrowd. You will likely need to cook in 2-3 batches.
3. Air Fry: Lightly spray the tops of the tenders with cooking spray. Air fry for 10-12 minutes, flipping halfway through, until crispy and cooked through.

Part 4: Glazing the “Bat Wings”

1. Prepare the Glaze: While the chicken is cooking, prepare the glaze. In a small saucepan, combine the BBQ sauce, soy sauce, honey (or maple syrup), and the final teaspoon of black gel food coloring.
2. Heat Gently: Warm the sauce over medium-low heat, stirring continuously, until it is smooth, slightly thickened, and heated through. Do not let it boil.
3. Toss to Coat: Place the hot, cooked chicken tenders into a large bowl. Pour the warm black glaze over them. Gently toss the tenders with tongs until they are all evenly and beautifully coated in the glossy, black sauce. Serve immediately for the best texture.