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Crispy Chicken Tenders with Creamy Honey Mustard Sauce

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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!
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 1 hour 5 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 582
Ingredients Method Nutrition Notes

Ingredients
  

For the Chicken Tenders:
  • 1 ½ lbs chicken tenders or 3 boneless, skinless chicken breasts sliced into strips
  • 1 cup buttermilk
  • 2 large eggs
  • 2 tablespoons water
  • ¾ cup all-purpose flour
  • ¼ cup cornstarch
  • 1 ½ cups panko breadcrumbs
  • 1 ½ teaspoons garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • 1 ½ teaspoons salt divided
  • 1 teaspoon black pepper divided
  • 1 ½ to 2 cups vegetable oil for frying
For the Creamy Honey Mustard Sauce:
  • ½ cup mayonnaise
  • 2 tablespoons Dijon mustard
  • 1 tablespoon yellow mustard
  • 3 tablespoons honey
  • 1 teaspoon apple cider vinegar
  • Pinch salt and pepper to taste

Method
 

  1. 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).
  2. 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.
  3. 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.
  4. 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.
  5. In a large, heavy-bottomed skillet over medium-high heat, add about 1 inch of vegetable oil and heat to 350°F.
  6. 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.
  7. Transfer cooked tenders to a wire rack or paper towel-lined plate. Repeat with the remaining chicken tenders.
  8. Serve immediately with the creamy honey mustard sauce on the side for dipping.

Nutrition

Calories: 582kcalCarbohydrates: 41gProtein: 44gFat: 26gSaturated Fat: 5gPolyunsaturated Fat: 12gMonounsaturated Fat: 7gCholesterol: 198mgSodium: 978mgPotassium: 724mgFiber: 1gSugar: 14gVitamin A: 420IUVitamin C: 2mgCalcium: 98mgIron: 3mg

Notes

Make it lighter: To bake instead of fry, place breaded tenders on a wire rack set over a baking sheet, spray generously with nonstick cooking spray, and bake at 425°F for 18-22 minutes, flipping halfway through.
Storage: Store leftover chicken tenders in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer at 375°F for 8-10 minutes to bring back the crispiness. Store honey mustard sauce separately in the refrigerator for up to 1 week.
Freezer-friendly: Cool tenders completely, freeze in a single layer on a baking sheet for 1 hour, then transfer to a freezer-safe bag for up to 3 months. Reheat from frozen at 400°F for 15-18 minutes.

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