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Crispy Chicken Tenders with Honey Mustard Sauce

A stack of golden brown Crispy Chicken Tenders with Honey Mustard drizzled over them, served on a white plate.
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Follow these steps to make juicy chicken tenders with an extra crispy coating, served with a simple homemade honey mustard dipping sauce.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch strips
  • 1 cup buttermilk
  • 1 teaspoon salt
  • 0.5 teaspoon black pepper
  • 1.5 cups all-purpose flour
  • 0.5 cup cornstarch
  • 1 teaspoon paprika
  • 0.5 teaspoon garlic powder
  • Vegetable oil, for frying (about 2 inches deep)
  • For the Sauce:
  • 0.5 cup Dijon mustard
  • 0.5 cup honey
  • 2 tablespoons mayonnaise
  • 1 teaspoon apple cider vinegar

Instructions

  1. Place the chicken strips in a bowl and cover them with buttermilk, salt, and pepper. Let this mixture sit for at least 30 minutes in the refrigerator.
  2. In a shallow dish, whisk together the flour, cornstarch, paprika, and garlic powder for the coating.
  3. Remove the chicken from the buttermilk, letting excess drip off, but do not rinse.
  4. Dredge each piece of chicken thoroughly in the flour mixture, pressing the coating onto the chicken to make it stick well. Shake off any loose flour.
  5. Heat the vegetable oil in a deep, heavy-bottomed pot or Dutch oven to 350°F (175°C). Use a thermometer to monitor the temperature.
  6. Carefully place 4 to 5 tenders into the hot oil, ensuring you do not overcrowd the pot. Fry for 4 to 6 minutes, turning occasionally, until golden brown and cooked through (internal temperature reaches 165°F or 74°C).
  7. Remove the cooked tenders with a slotted spoon and place them on a wire rack set over a baking sheet to drain excess oil.
  8. While the chicken rests, prepare the sauce by whisking together the Dijon mustard, honey, mayonnaise, and apple cider vinegar in a small bowl until smooth.
  9. Serve the hot, crispy chicken tenders immediately with the honey mustard sauce.

Notes

  • For extra crispiness, you can double-dip the chicken: coat in flour, dip briefly back into the buttermilk, and then coat again in the flour mixture.
  • If you prefer baking, preheat your oven to 425°F (220°C). Place coated tenders on a lightly oiled baking sheet and bake for 20 to 25 minutes, flipping halfway through.
  • To make the sauce spicy, add a dash of hot sauce or a pinch of cayenne pepper to the mustard mixture.

Nutrition

Find it online: https://hungryhearld.com/crispy-chicken-tenders-with-honey-mustard/