Chicken Tenders Honey Mustard (Printable)
Crispy chicken strips with a tangy-sweet honey mustard sauce, ideal for dips or side dishes.
# 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 Steps:
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 coat thoroughly with the seasoned breadcrumb mixture.
03 - Pour 1/2 inch of vegetable oil into a large skillet and heat over medium-high heat until shimmering but not smoking.
04 - Fry chicken tenders in batches for 3-4 minutes per side until golden brown and cooked through, reaching 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 completely smooth and well combined.
06 - Arrange crispy chicken tenders on a serving platter and serve immediately with the honey mustard sauce on the side for dipping.
# Expert Advice:
01 -
- The triple-coating method creates that perfectly shattery crunch we all chase in chicken tenders
- That honey mustard sauce hits the ideal sweet-tangy balance that keeps everyone dipping
02 -
- Patting the chicken completely dry before coating is the difference between crispy and soggy results
- Letting the oil come back to temperature between batches prevents greasy, undercooked tenders
03 -
- Using a digital thermometer takes the guesswork out of knowing when chicken is safely cooked
- Letting breaded chicken rest for ten minutes before frying helps the coating stay put