Chicken Tenders Honey Mustard (Print)
Crispy chicken tenders served with a tangy-sweet honey mustard sauce, ideal for dipping or alongside fries or salad.
# Ingredient list:
→ Chicken Tenders
01 - 1.1 lb chicken breast tenders
02 - 1 cup all-purpose flour
03 - 2 large eggs
04 - 1/4 cup milk
05 - 2 cups panko breadcrumbs
06 - 1 tsp garlic powder
07 - 1 tsp paprika
08 - 1/2 tsp salt
09 - 1/2 tsp black pepper
10 - Vegetable oil, for frying
→ Honey Mustard Sauce
11 - 1/4 cup Dijon mustard
12 - 1/4 cup honey
13 - 1 tbsp mayonnaise
14 - 1 tbsp fresh lemon juice
15 - 1/2 tsp garlic powder
16 - Pinch of salt
# Directions:
01 - Set up three shallow bowls: one with flour, one with beaten eggs mixed with milk, and one with panko breadcrumbs combined with garlic powder, paprika, salt, and black pepper.
02 - Pat chicken tenders dry with paper towels. Dredge each piece in flour, shaking off excess, then dip into the egg mixture, and finally press into the breadcrumb mixture to coat thoroughly.
03 - Pour vegetable oil to a depth of 1/2 inch in a large skillet. Heat over medium-high heat until shimmering but not smoking.
04 - Fry chicken tenders in batches for 3–4 minutes per side, or until golden brown and cooked through to an internal temperature of 165°F. Transfer to a paper towel-lined plate to drain.
05 - Whisk together Dijon mustard, honey, mayonnaise, lemon juice, garlic powder, and salt in a small bowl until smooth and well combined.
06 - Arrange chicken tenders on a serving platter and serve immediately with honey mustard sauce on the side for dipping.
# Expert Tips:
01 -
- The honey mustard sauce comes together in seconds but tastes like you simmered it all afternoon
- Kids and adults alike will fight over the last piece, guaranteed
02 -
- Overcrowding the pan drops the oil temperature and makes the coating soggy, so fry in small batches
- Letting the coated chicken rest for 5 minutes before frying prevents the breading from sliding off
03 -
- Keep fried tenders warm in a 200°F oven while finishing remaining batches
- Double the sauce recipe because everyone will want extra for dipping