Chicken Tenders Honey Mustard (Printable version)
Crispy chicken strips paired with a tangy honey mustard sauce, ideal for dipping or sharing with fries and salad.
# What You'll Need:
→ 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
# How to Prepare:
01 - Set up three shallow bowls: place flour in the first bowl, beat eggs with milk in the second bowl, and mix panko breadcrumbs with garlic powder, paprika, salt, and black pepper in the third bowl.
02 - Pat chicken tenders completely dry with paper towels. Dredge each piece in flour, shaking off excess. Dip into egg mixture, then press firmly into breadcrumb mixture to coat evenly on all sides.
03 - Pour 1/2 inch of vegetable oil into a large skillet. Heat over medium-high heat until oil shimmers but does not smoke, approximately 350°F.
04 - Fry chicken tenders in batches without overcrowding the pan. Cook for 3 to 4 minutes per side until deep golden brown and crispy. Verify internal temperature reaches 165°F. Transfer to paper towel-lined plate to drain excess oil.
05 - Whisk together Dijon mustard, honey, mayonnaise, lemon juice, garlic powder, and salt in a small bowl until completely smooth and emulsified.
06 - Arrange hot chicken tenders on serving platter. Serve honey mustard sauce alongside for dipping. Pair with french fries, coleslaw, or fresh green salad.
# Expert advice:
01 -
- The honey mustard sauce comes together in seconds and makes everything taste better
- These tenders stay crispy way longer than any frozen version youve ever bought
02 -
- Dont crowd the pan or the oil temperature drops and you get soggy chicken
- Let the tenders rest on paper towels at least 2 minutes before serving so the crust sets
03 -
- Pat the chicken really dry before coating or the flour will clump up
- Test your oil with a pinch of panko it should sizzle immediately