These Crispy Chicken Tenders are a guaranteed crowd-pleaser! Perfectly seasoned and coated for maximum crunch, they pair beautifully with a homemade tangy honey mustard sauce that’s sweet, savory, and just the right amount of zesty. Whether served as a snack, appetizer, or main dish, these chicken tenders will disappear from the plate in no time!
Ingredients:
For the Chicken Tenders:
- 1 lb (450 g) chicken tenders or boneless chicken breasts (sliced into strips)
- 1 cup (125 g) all-purpose flour
- 2 large eggs
- 1 cup (100 g) panko breadcrumbs
- 1 cup (100 g) seasoned breadcrumbs
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried oregano
- ½ teaspoon black pepper
- 1 teaspoon salt
- ½ cup (120 ml) milk (optional, for egg wash)
- Cooking oil (for frying or spray for baking)
For the Tangy Honey Mustard Sauce:
- ¼ cup (60 ml) Dijon mustard
- ¼ cup (60 ml) honey
- 2 tablespoons mayonnaise
- 1 teaspoon lemon juice
- ½ teaspoon smoked paprika (optional, for added depth)
Instructions:
Prepare the Chicken:
- Set up a breading station: In three separate bowls, place (1) flour, (2) beaten eggs (or egg wash with milk), and (3) a mixture of panko, seasoned breadcrumbs, paprika, garlic powder, onion powder, oregano, salt, and black pepper.
- Pat the chicken tenders dry with a paper towel.
Bread the Chicken:
- Dredge each chicken tender in the flour, ensuring an even coat. Shake off any excess.
- Dip the floured tender into the beaten eggs, coating it completely.
- Finally, press the tender into the breadcrumb mixture, making sure it’s fully coated. Set aside on a plate.
Cook the Chicken:
For Frying:
6. Heat about 1 inch of oil in a deep skillet over medium heat until it reaches 350°F (175°C).
7. Fry the tenders in batches for 3–4 minutes per side or until golden brown and cooked through (internal temperature of 165°F/74°C).
8. Transfer to a plate lined with paper towels to drain excess oil.
For Baking (Healthier Option):
6. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and lightly grease it.
7. Arrange the tenders in a single layer, lightly spray with cooking oil, and bake for 20–25 minutes, flipping halfway, until golden and crispy.
Make the Sauce:
- In a small bowl, whisk together Dijon mustard, honey, mayonnaise, lemon juice, and smoked paprika until smooth. Adjust sweetness or tanginess to taste.
Serve:
- Serve the crispy chicken tenders warm with the dipping sauce on the side. Enjoy!