Chicken Tenders Honey Mustard (Print Version)
Golden chicken tenders with a tangy honey mustard sauce, ideal for dipping or a fresh side.
# What You 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 Make:
01 - Set up three shallow bowls: place flour in the first, beat eggs with milk in the second, and mix panko breadcrumbs with garlic powder, paprika, salt, and black pepper in the third.
02 - Pat chicken tenders completely dry. Dredge each piece in flour to coat, shake off excess, dip into egg mixture, then press into breadcrumb mixture to adhere thoroughly.
03 - Pour 1/2 inch of vegetable oil into a large skillet and heat over medium-high heat until shimmering, approximately 350°F.
04 - Fry chicken tenders in batches without overcrowding, cooking 3–4 minutes per side until golden brown and internal temperature reaches 165°F. Transfer to paper towel-lined plate to drain.
05 - Whisk 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 with honey mustard sauce alongside for dipping.
# Expert Tips:
01 -
- The crunch from panko breadcrumbs gives you that perfect fried texture without the heavy grease feeling
- That honey mustard sauce became an instant family legend, my kids now beg to help whisk it together every time
02 -
- Crowding the pan drops the oil temperature dramatically and leaves you with soggy, greasy chicken instead of crispy perfection
- Letting the breaded chicken rest for about ten minutes before frying helps the coating set and prevents it from falling off in the hot oil
03 -
- Keep your flour and breadcrumb bowls on one side and the raw chicken on the other to prevent cross contamination
- Whisking the sauce until it becomes completely glossy and smooth usually takes about thirty seconds longer than you think