These aren’t your average chicken tenders. This recipe delivers an exceptionally crispy, golden-brown crust with a juicy, tender, and perfectly seasoned interior. The secret to their incredible texture and flavor lies in a two-part coating process and a buttermilk marinade. First, the chicken is soaked in a seasoned buttermilk mixture, which not only infuses it with flavor but also tenderizes the meat, ensuring every bite is moist and succulent. The tenders are then double-dredged in a specially formulated flour and panko breadcrumb mixture. The combination of all-purpose flour for a classic crunch and panko for its light, airy crispness creates a truly remarkable texture that holds up beautifully. Frying them to a perfect golden hue locks in all the moisture and flavor.
But what are perfect chicken tenders without the perfect dipping sauce? This recipe includes a simple yet irresistible creamy honey mustard dip that is a cut above the rest. It’s a perfect balance of sweet, tangy, and savory, with a hint of spice. The cool, creamy sauce provides a wonderful contrast to the hot, crispy chicken, making each bite a delightful experience. This dish is a guaranteed crowd-pleaser, perfect for a casual family dinner, a game-day party, or a satisfying snack. It’s a comforting classic made better with a few simple techniques that elevate it from good to absolutely unforgettable. The process may seem detailed, but each step is designed to build layers of flavor and texture, resulting in a dish that is well worth the effort.
Ingredients:
For the Chicken Tenders:
- 2 lbs boneless, skinless chicken breast or tenderloins, cut into 1-inch thick strips
- 2 cups buttermilk
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon cayenne pepper (optional, for a spicy kick)
- 2 cups all-purpose flour
- 1 cup panko breadcrumbs
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon dried thyme
- Vegetable oil, canola oil, or peanut oil for frying (enough to fill your pot or fryer 2-3 inches deep)
- Fresh parsley, chopped, for garnish
For the Creamy Honey Mustard Dip:
- 1/2 cup mayonnaise
- 1/4 cup yellow mustard
- 1/4 cup Dijon mustard
- 1/4 cup honey
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon paprika
Instructions:
1. Prepare the Chicken Marinade: In a large bowl or a resealable plastic bag, combine the buttermilk, 1 teaspoon of salt, 1 teaspoon of black pepper, and the paprika and cayenne pepper (if using). Add the chicken tenders to the buttermilk mixture, making sure they are fully submerged. Cover the bowl or seal the bag and refrigerate for at least 30 minutes, but ideally 2-4 hours. This buttermilk marinade is a crucial step; the mild acidity of the buttermilk not only seasons the chicken but also works to tenderize the meat, ensuring it stays incredibly juicy during the frying process.
2. Make the Honey Mustard Dip: While the chicken is marinating, prepare the dipping sauce. In a small bowl, whisk together the mayonnaise, yellow mustard, Dijon mustard, honey, apple cider vinegar, and paprika. Stir until the mixture is completely smooth and creamy. Taste and adjust the seasoning as needed; you might want a little more honey for sweetness or a bit more mustard for tang. Cover and refrigerate until you’re ready to serve. Making the dip ahead of time allows the flavors to meld together beautifully.
3. Set Up the Dredging Station: Prepare your breading station. In a shallow dish or plate, whisk together the all-purpose flour, panko breadcrumbs, garlic powder, onion powder, and dried thyme. The combination of flour and panko is key to achieving the ultimate crispy texture. The panko breadcrumbs, in particular, provide a light, airy, and very crunchy crust that is superior to using flour alone.
4. Double-Dredge the Chicken: Working with one chicken tender at a time, remove it from the buttermilk marinade, allowing any excess to drip off. First, dredge the tender in the flour/panko mixture, making sure it is fully coated. Press the mixture onto the chicken to ensure it sticks. This is the first coat. Now, dip the floured chicken tender back into the buttermilk for just a second, allowing the excess to drip off again. Finally, return the chicken to the flour/panko mixture for a second coating. Press the mixture firmly onto the chicken again. The double-dredging process creates a thick, craggy crust that becomes incredibly crispy when fried. Place the coated tenders on a wire rack or baking sheet, making sure they are not touching. Repeat this process for all of the chicken tenders.
5. Fry the Chicken: In a deep, heavy-bottomed pot, Dutch oven, or deep fryer, pour enough oil to reach a depth of about 2-3 inches. Heat the oil over medium-high heat until it reaches a temperature of 350-375°F (175-190°C). A kitchen thermometer is highly recommended for accuracy, as maintaining the correct oil temperature is vital for success. If the oil is too hot, the outside will burn before the inside cooks; if it’s too cool, the chicken will be greasy.
Carefully place the chicken tenders into the hot oil, working in batches to avoid overcrowding the pan. Do not overcrowd the pan, as this will lower the oil temperature and result in soggy chicken. Fry the tenders for 3-5 minutes per side, or until they are a deep golden-brown color and the internal temperature of the thickest part of the chicken reaches 165°F (74°C). The tenders should look crispy and perfectly cooked.
6. Drain and Garnish: Using a slotted spoon or tongs, remove the fried chicken tenders from the oil and place them on a wire rack set over a baking sheet to drain. The wire rack allows air to circulate, preventing the bottoms from getting soggy. Season them with a little extra salt immediately after they come out of the oil.
7. Serve: Arrange the hot, crispy chicken tenders on a platter. Garnish with a sprinkle of fresh chopped parsley for a final touch of color and freshness. Serve them immediately with the prepared creamy honey mustard dip on the side.