Ingredients
For the Chicken Tenders:
- 1½ lbs chicken tenderloins or boneless, skinless chicken breasts (cut into strips)
- 1 cup buttermilk (or milk + 1 tbsp lemon juice as a substitute)
- 1 tsp salt
- 1 tsp garlic powder
- 1 tsp paprika
- ½ tsp black pepper
- 1½ cups all-purpose flour
- 1 cup panko breadcrumbs (optional for extra crunch)
- 2 large eggs
- Vegetable oil, for frying
For the Dipping Sauce (Honey Mustard):
- ¼ cup mayonnaise
- 2 tbsp Dijon mustard
- 1 tbsp yellow mustard
- 2 tbsp honey
- 1 tsp lemon juice (optional)
- Salt to taste
Instructions
- Prep the Chicken:
- Place chicken tenders in a bowl with buttermilk, salt, garlic powder, paprika, and black pepper.
- Let marinate for at least 30 minutes (or up to overnight in the fridge for extra tenderness).
- Set Up Breading Stations:
- In one bowl, combine flour (and panko if using).
- In another bowl, beat the eggs.
- Bread the Chicken:
- Remove chicken from marinade.
- Dip each piece in flour mixture, then egg, then back in flour (double-dip for extra crispiness).
- Fry the Tenders:
- Heat about 1 inch of oil in a deep skillet or fryer to 350°F (175°C).
- Fry chicken tenders in batches for 4–5 minutes per side or until golden brown and cooked through.
- Drain on paper towels.
- Make the Dipping Sauce:
- In a small bowl, mix together all dipping sauce ingredients until smooth. Adjust sweetness or tang to taste.
- Serve:
- Serve hot chicken tenders with dipping sauce on the side.
Optional sides: Fries, coleslaw, or a fresh salad!
Let me know if you want a baked or air fryer version too!