These Crispy Chicken Tenders with Creamy Honey Mustard Sauce are about to become your family’s most-requested weeknight dinner. We’re talking golden, crunchy-on-the-outside, juicy-on-the-inside chicken tenders paired with a ridiculously easy homemade honey mustard sauce that you’ll want to put on everything. No drive-through required!
I’ve been making a version of these for years, and after a whole lot of tweaking (and a whole lot of taste testing — someone has to do it!), I finally landed on the perfect combination of seasonings and technique. The double-dredge method is the secret that makes these so incredibly crispy, and the honey mustard sauce comes together in about 2 minutes flat. This is one of those recipes I keep in my back pocket for busy weeknights, game days, and honestly, anytime I just need something that makes everyone at the table genuinely happy.
Serve these with some Butter Swim Biscuits, a simple coleslaw, or some oven roasted potatoes and dinner is completely done. You are going to love these!
A Reader Favorite
“I made these for my kids last Friday night and they absolutely demolished them. My picky eater — who refuses almost everything — asked for seconds! The honey mustard sauce is everything. I will never buy the bottled stuff again. This is going into permanent rotation!”
— Melissa
Frequently Asked Questions
Can I use chicken breasts instead of chicken tenders?
Absolutely! Just slice boneless, skinless chicken breasts into strips that are roughly 1-inch wide and about 3-4 inches long. The cooking time should stay about the same, but just make sure you check that the internal temperature reaches 165°F. It works just as well and is a great option if tenders aren’t in your budget.
Can I bake these instead of frying them?
Yes, you can! Preheat your oven to 425°F, place the breaded tenders on a wire rack set over a baking sheet and spray them generously with nonstick cooking spray. Bake for about 18-22 minutes, flipping halfway through. They won’t be quite as crispy as the pan-fried version, but they are still really good and a bit lighter!
What oil is best for frying the chicken tenders?
You want to use an oil with a high smoke point. Vegetable oil, canola oil, or peanut oil all work great here. I usually go with vegetable oil because it’s what I always have on hand. You’ll want about an inch of oil in the pan — you’re not deep frying, just pan frying, which uses way less oil.
Can I make the honey mustard sauce ahead of time?
Yes! This is actually a great make-ahead option. The sauce keeps well in a covered container in the refrigerator for up to one week. If anything, it tastes even better the next day after all those flavors have had time to really come together. I sometimes make a double batch just to have extra on hand.
How do I store leftover chicken tenders?
Allow the tenders to cool completely and then store them in an airtight container in the refrigerator for up to 3 days. To reheat and bring back that crispiness, pop them in the oven or air fryer at 375°F for about 8-10 minutes. I don’t recommend the microwave — they’ll get soggy and nobody wants a soggy chicken tender.
Can these be frozen?
Yes! These freeze really well. After frying and cooling completely, lay them in a single layer on a baking sheet and freeze for about an hour before transferring to a freezer-safe bag. They will keep for up to 3 months. Reheat straight from frozen in the oven at 400°F for about 15-18 minutes.
What can I substitute for buttermilk?
If you don’t have buttermilk on hand, you can make a quick substitute. Just add 1 tablespoon of white vinegar or lemon juice to 1 cup of regular milk, give it a stir, and let it sit for about 5 minutes. It works perfectly and you really can’t tell the difference in the final recipe.
Ingredients Needed: (See Recipe Card Below for the Full Recipe)
- chicken tenders — or slice boneless, skinless chicken breasts into strips. Either works perfectly here.
- buttermilk — this is the key to keeping the chicken moist and juicy on the inside. It also helps the breading stick really well. See my FAQ above for an easy substitute.
- all-purpose flour — the base of our dredge. Simple and effective.
- cornstarch — this is a little trick that makes the coating extra crispy! Don’t skip it.
- panko breadcrumbs — panko gives you that really satisfying crunch that regular breadcrumbs just can’t deliver.
- garlic powder, onion powder, smoked paprika — this combination of seasonings adds so much flavor to every bite. Use what you enjoy and is in your pantry.
- eggs — this acts as the glue between the flour and the panko coating.
- vegetable oil — for pan frying. Any high smoke-point oil works great here.
- mayonnaise — the creamy base of the honey mustard sauce. Use your favorite brand.
- Dijon mustard — this is what gives the sauce that little bit of depth and sharpness. I highly recommend Dijon over yellow mustard here.
- yellow mustard — paired with the Dijon, this gives the sauce that classic honey mustard flavor everyone loves.
- honey — use a good quality honey here. It makes a difference! Local honey is always a great choice.
- apple cider vinegar — just a tiny splash balances out the sweetness and brightens the whole sauce up.
How to Make Crispy Chicken Tenders
In a large bowl, combine the buttermilk, 1 teaspoon of salt, and ½ teaspoon of pepper. Add the chicken tenders, toss to coat, and let them marinate for at least 30 minutes in the refrigerator. If you have extra time, marinate for up to 4 hours — the longer, the better!
While the chicken marinates, make your honey mustard sauce. In a small bowl, whisk together the mayonnaise, Dijon mustard, yellow mustard, honey, and apple cider vinegar until completely smooth. Give it a taste and adjust to your liking — a little more honey if you want it sweeter, a little more Dijon if you want more kick. Cover and refrigerate until ready to serve.
Set up your dredging station. In a shallow bowl, whisk together the flour, cornstarch, garlic powder, onion powder, smoked paprika, 1 teaspoon salt, and ½ teaspoon pepper. In a second shallow bowl, whisk together the eggs with 2 tablespoons of water. In a third shallow bowl, add the panko breadcrumbs.
Remove chicken tenders from the buttermilk marinade, letting any excess drip off. Dredge each tender in the flour mixture, pressing gently to coat. Then dip in the egg wash, and finally press firmly into the panko breadcrumbs, making sure every inch is coated. Set the breaded tenders on a baking sheet while you work through the rest.
In a large, heavy-bottomed skillet over medium-high heat, add about 1 inch of vegetable oil. Heat the oil to 350°F — if you don’t have a thermometer, you can test it by dropping a small pinch of breadcrumbs in. If they sizzle right away, you’re good to go!
Working in batches, carefully add the chicken tenders to the hot oil. Do not overcrowd the pan — this is really important! Cook for about 3-4 minutes per side until they are deeply golden brown and cooked through to an internal temperature of 165°F. Transfer to a wire rack or a plate lined with paper towels. Repeat with the remaining tenders.
Serve immediately with that creamy honey mustard sauce on the side for dipping. These are best enjoyed fresh and hot right out of the pan!
Pro Tips for the Best Chicken Tenders
- Don’t skip the marinating step. Even 30 minutes in the buttermilk makes a huge difference in how juicy and tender the chicken comes out on the inside. If you can plan ahead and let it go for a few hours, you absolutely should.
- Make sure your oil is hot enough before adding the chicken. If the oil isn’t hot enough, the chicken will absorb too much of it and come out greasy instead of crispy. Aim for 350°F and use a thermometer if you have one!
- Cook in batches. I know it takes longer, but overcrowding the pan drops the oil temperature and you’ll end up with steamed chicken instead of crispy chicken. Give each tender some breathing room and the results will be so much better.
- Press the panko on firmly. Don’t just lightly dust the tenders — really press those breadcrumbs in so they adhere well and don’t fall off during cooking.
- Use a wire rack to rest them. Setting the cooked tenders on a wire rack instead of paper towels keeps air circulating underneath so the bottoms stay crispy instead of getting soggy.
What to Serve with Chicken Tenders
These crispy chicken tenders go with just about everything! Here are some of my favorite sides to round out the meal:
- Mashed potatoes
- Coleslaw
- Oven roasted broccoli or carrots
- Mac and cheese
- Butter Swim Biscuits
- A simple green salad
- Steamed corn on the cob
Honestly, throw these in a wrap with some lettuce, tomato and extra honey mustard and you’ve got an incredible lunch the next day with any leftovers!
How to Store Leftovers
Allow the chicken tenders to cool completely before storing. Place them in an airtight container and store in the refrigerator for up to 3 days. To reheat, place them on a baking sheet in a 375°F oven or in your air fryer for 8-10 minutes until heated through and crispy again. Store the honey mustard sauce separately in a covered container in the refrigerator for up to one week.
Crispy Chicken Tenders with Creamy Honey Mustard Sauce
Ingredients
Method
- In a large bowl, whisk together the buttermilk, 1 teaspoon salt, and ½ teaspoon black pepper. Add the chicken tenders, toss to coat, cover, and refrigerate for at least 30 minutes (or up to 4 hours).
- Make the honey mustard sauce: In a small bowl, whisk together the mayonnaise, Dijon mustard, yellow mustard, honey, and apple cider vinegar until smooth. Season with a pinch of salt and pepper. Cover and refrigerate until ready to serve.
- Set up a dredging station with three shallow bowls. In the first bowl, whisk together the flour, cornstarch, garlic powder, onion powder, smoked paprika, ½ teaspoon salt, and ½ teaspoon black pepper. In the second bowl, whisk together the eggs and 2 tablespoons of water. Add the panko breadcrumbs to the third bowl.
- Remove the chicken tenders from the buttermilk marinade, letting excess drip off. Working one at a time, dredge each tender in the flour mixture, pressing to coat. Dip in the egg wash, letting excess drip off. Press firmly into the panko breadcrumbs until fully coated on all sides. Place on a clean baking sheet and repeat with the remaining tenders.
- In a large, heavy-bottomed skillet over medium-high heat, add about 1 inch of vegetable oil and heat to 350°F.
- Working in batches of 4-5 tenders (do not overcrowd the pan!), carefully add the chicken to the hot oil. Cook for 3-4 minutes per side until deeply golden brown and cooked through to an internal temperature of 165°F.
- Transfer cooked tenders to a wire rack or paper towel-lined plate. Repeat with the remaining chicken tenders.
- Serve immediately with the creamy honey mustard sauce on the side for dipping.
