Crispy Chicken Tenders with Homemade Honey Mustard
These crispy chicken tenders are soaked in seasoned buttermilk, coated in a flavorful craggy breading, and fried until beautifully golden outside and juicy inside. A creamy homemade honey mustard brings together sweet honey, tangy Dijon, and classic yellow mustard for the perfect finishing touch.
Ingredients
Method
- Place the buttermilk, egg, hot sauce, salt, garlic powder, onion powder, and black pepper in a large mixing bowl.
- Whisk until thoroughly combined.
- Add the chicken tenderloins and turn them until every piece is coated.
- Cover the bowl and refrigerate the chicken for at least 1 hour or for up to 8 hours.
- While the chicken marinates, prepare the honey mustard. Place the mayonnaise, honey, Dijon mustard, yellow mustard, apple cider vinegar, garlic powder, paprika, and salt in a small bowl.
- Whisk until smooth and creamy.
- Cover and refrigerate the honey mustard until ready to serve.
- When ready to cook the chicken, combine the flour, cornstarch, paprika, salt, garlic powder, onion powder, black pepper, and baking powder in a large shallow bowl.
- Drizzle 3 tablespoons of the chicken’s buttermilk marinade over the flour mixture.
- Use a fork to stir and press the buttermilk into the flour, creating small clumps. These clumps will form a craggy, extra-crispy coating on the chicken.
- Pour 2–3 inches of frying oil into a deep, heavy-bottomed pot, filling it no more than halfway.
- Heat the oil to 350°F.
- Remove one chicken tender from the marinade and allow the excess liquid to drip back into the bowl.
- Place the tender in the flour mixture. Press the coating firmly onto every side of the chicken.
- Transfer the coated tender to a parchment-lined baking sheet. Repeat with the remaining chicken.
- Carefully place 3–4 chicken tenders into the hot oil. Do not overcrowd the pot.
- Fry for approximately 4–6 minutes, turning once, until the coating is deeply golden and the chicken reaches an internal temperature of 165°F.
- Transfer the cooked tenders to a wire rack set over a rimmed baking sheet.
- Allow the oil to return to 350°F before frying the next batch.
- Let the chicken tenders cool for several minutes before serving.
- Stir the chilled honey mustard and serve it alongside the warm chicken tenders.
Notes
Chicken tenderloins: Remove the firm white tendon from each tenderloin before marinating, if desired.
Marinating time: One hour provides good flavor and tenderness, but the chicken may be refrigerated in the buttermilk mixture for up to 8 hours.
Hot sauce: The hot sauce adds flavor without making the chicken especially spicy. It may be omitted.
Creating the crispy coating: Drizzling a little buttermilk mixture into the seasoned flour creates small clumps that fry into crunchy ridges.
Press the coating firmly: Gently press the flour mixture onto the chicken so it adheres during frying.
Work in batches: Overcrowding causes the oil temperature to drop, resulting in greasy or unevenly cooked chicken.
Keep cooked tenders warm: Place the wire rack and baking sheet in a 200°F oven while frying the remaining batches.
Adjusting the honey mustard: Add more honey for a sweeter sauce or additional Dijon mustard for a tangier flavor.
Allow the sauce to rest: Preparing the honey mustard before frying gives the flavors time to blend.
Preparing ahead: Mix the honey mustard up to 5 days in advance and refrigerate it in an airtight container.
Storing leftovers: Refrigerate chicken tenders and honey mustard separately in airtight containers. Store the chicken for up to 3 days and the sauce for up to 5 days.
Reheating: Reheat the chicken tenders in a 375°F oven or air fryer until hot and crispy.
Oil safety: Never fill the pot more than halfway with oil, and never leave hot oil unattended.
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