Crispy Chicken Tenders with Honey Mustard
Make perfectly crispy chicken tenders using a double-dredge method, served with a simple, balanced homemade honey mustard dipping sauce.
- Prep Time: 20 min
- Cook Time: 15 min
- Total Time: 35 min
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: American
- Diet: Low Fat
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch strips
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 2 large eggs, lightly beaten
- 1 cup buttermilk
- 2 cups panko breadcrumbs
- 1/2 cup vegetable oil (for shallow frying)
- For the Honey Mustard:
- 1/2 cup Dijon mustard
- 1/4 cup honey
- 2 tablespoons mayonnaise
- 1 teaspoon apple cider vinegar
Instructions
- Prepare the chicken: Place chicken strips in a bowl and cover with buttermilk. Let them soak for at least 30 minutes in the refrigerator.
- Set up the breading station: In one shallow dish, mix the flour, salt, pepper, and paprika. In a second dish, lightly beat the eggs. In a third dish, place the panko breadcrumbs.
- Dredge the chicken: Remove chicken strips from the buttermilk, letting excess drip off. First, dredge the strip in the flour mixture, shaking off excess. Next, dip it completely into the egg wash. Finally, press firmly into the panko breadcrumbs to coat thoroughly. Repeat the egg wash and panko coating for extra crispiness (double dredge). Place coated tenders on a wire rack.
- Make the sauce: Whisk together the Dijon mustard, honey, mayonnaise, and apple cider vinegar in a small bowl until smooth. Set aside.
- Cook the tenders (Frying Method): Heat the vegetable oil in a large skillet over medium-high heat until it reaches 350°F (175°C). Carefully place tenders in the hot oil, ensuring not to overcrowd the pan. Fry for 3 to 4 minutes per side until golden brown and cooked through (internal temperature reaches 165°F or 74°C).
- Remove tenders from the oil and place them on a rack lined with paper towels to drain excess oil.
- Serve the crispy chicken tenders immediately with the homemade honey mustard sauce.
Notes
- For an oven-baked version, preheat your oven to 425°F (220°C). Place tenders on a lightly oiled wire rack set over a baking sheet. Bake for 18 to 22 minutes, flipping halfway, until golden and crisp.
- For an air fryer, spray the coated tenders lightly with cooking spray. Cook at 380°F (195°C) for 10 to 12 minutes, shaking the basket halfway through.
- Adjust the honey or vinegar in the sauce to change the sweet and tangy balance to your preference.
Nutrition
- Serving Size: 4 tenders
- Calories: 380
- Sugar: 12
- Sodium: 450
- Fat: 18
- Saturated Fat: 3
- Unsaturated Fat: 15
- Trans Fat: 0
- Carbohydrates: 28
- Fiber: 1
- Protein: 27
- Cholesterol: 110