Description
Savor these Crispy Chicken Tenders, seasoned to perfection and paired with a creamy homemade honey mustard sauce. This easy recipe is ideal for game days, family dinners, or snack cravings, delivering a satisfying crunch with every bite.
Ingredients
Units
Scale
Chicken Tenders:
- 1 lb chicken tenders or chicken breasts (cut into strips)
- 1 cup buttermilk
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tsp salt
- 1/2 tsp black pepper
Breading:
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 tsp garlic powder
- 1 tsp paprika
- 1/2 tsp cayenne pepper (optional)
- 1 tsp salt
- 2 large eggs (beaten)
- Vegetable oil for frying
Honey Mustard Sauce:
- 1/4 cup mayonnaise
- 2 tbsp Dijon mustard
- 2 tbsp honey
- 1 tsp lemon juice
- 1/4 tsp smoked paprika (optional)
Instructions
- Marinate the Chicken:
- In a bowl, mix buttermilk, garlic powder, paprika, salt, and black pepper.
- Add the chicken tenders, ensuring they are fully coated. Cover and refrigerate for at least 30 minutes (or up to 4 hours for extra tenderness).
- Prepare the Breading:
- In one bowl, combine flour, cornstarch, garlic powder, paprika, cayenne pepper, and salt.
- In another bowl, beat the eggs.
- Bread the Chicken:
- Remove the chicken from the buttermilk, letting excess drip off.
- Dip each piece into the flour mixture, then into the beaten eggs, and back into the flour mixture. Press the coating firmly onto the chicken for maximum crispiness.
- Fry the Chicken:
- Heat about 2 inches of vegetable oil in a deep skillet or pot to 350°F (175°C).
- Fry the chicken in batches for 3–4 minutes per side, or until golden brown and cooked through. Drain on a paper towel-lined plate.
- Make the Honey Mustard Sauce:
- In a small bowl, whisk together mayonnaise, Dijon mustard, honey, lemon juice, and smoked paprika. Adjust seasoning to taste.
- Serve:
- Serve the crispy chicken tenders hot with the honey mustard sauce for dipping.
Notes
- For a spicier kick, add hot sauce to the buttermilk marinade or increase the cayenne pepper in the breading.
- Bake instead of frying: Bake breaded tenders at 400°F (200°C) on a wire rack for 20–25 minutes, flipping halfway through.
- Store leftovers in an airtight container for up to 3 days and reheat in the oven or air fryer to retain crispiness.
