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Crispy Chicken Tenders with Creamy Honey Mustard Sauce & Fries

This Crispy Chicken Tenders dish features a golden-brown exterior and juicy interior, complemented by a homemade honey mustard sauce that elevates the meal to comfort food perfection.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 500
Ingredients Method Notes

Ingredients
  

For the Chicken Tenders
  • 2 lbs chicken tenders Look for plump and fresh tenders.
  • 1 cup buttermilk High-quality buttermilk enhances flavor; can substitute with almond milk and vinegar.
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp paprika
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 1/2 cups all-purpose flour Consider gluten-free flour if needed.
  • 1/2 cup cornstarch
  • Vegetable oil for frying Heat to 350°F (175°C) for frying.
For the Honey Mustard Sauce
  • 1/4 cup mayonnaise Provides creaminess.
  • 2 tbsp Dijon mustard
  • 2 tbsp honey Balance sweetness and tang.
  • 1 tsp lemon juice
  • Pinch garlic powder
For Serving
  • Fresh chopped chives For garnish.
  • Side salad (optional)

Method
 

Marinate the Chicken
  1. Whisk together buttermilk, garlic powder, onion powder, paprika, salt, and pepper in a mixing bowl. Add the chicken and ensure they are well-coated. Marinate for at least 30 minutes.
Prepare the Crispy Coating
  1. Combine flour, cornstarch, paprika, garlic powder, salt, and pepper in a shallow dish. Dredge each chicken tender thoroughly, tapping off excess.
Fry Until Golden
  1. Heat vegetable oil in a skillet to 350°F (175°C). Fry tenders in small batches for 4-5 minutes on each side until golden brown and crispy.
Make the Honey Mustard Sauce
  1. Whisk together mayonnaise, Dijon mustard, honey, lemon juice, and a pinch of garlic powder until smooth.
Serve
  1. Drain fried chicken on paper towels, arrange on a platter, drizzle with sauce, and sprinkle with chives. Serve with French fries and side salad.

Notes

For extra crunch, double-dip the tenders before frying; store leftovers in an airtight container for up to 3 days.