Chicken Tenders with Honey Mustard
Buttermilk fried chicken tenders seasoned and fried to perfection. Served with a homemade creamy honey mustard sauce.
Prep Time40 mins
Cook Time10 mins
Servings: 2 people
- 1 1/2 lb chicken breast
- 1 cup buttermilk
- 1/2 tsp granulated garlic
- 1/2 tsp onion powder
- 1/4 tsp paprika
- 1/4 tsp oregano
- 2 tsp salt
- 1 tsp hot sauce
- 2 cups all-purpose flour
- 1 tsp baking powder
Honey Mustard Sauce
- 1/2 cup mayonnaise
- 1/4 cup Dijon mustard
- 1/4 cup honey
In a large bowl, combine the buttermilk, granulated garlic, onion powder, paprika, oregano, 1 tsp salt, and hot sauce. Set aside.
Slice the chicken breasts lengthwise and then soak in the buttermilk mixture for one hour refrigerated.
Bring the chicken out of the fridge and let it rest at room temperature while you prepare the breading station.
Add the all-purpose flour, remaining salt, and baking powder to one bowl and the eggs to a separate bowl.
Dip the chicken pieces from the buttermilk mixture to the flour mixture.
Dip the chicken pieces from the flour mixture into the eggs and then back to the flour mixture.
Fill a pot halfway with oil and heat to 350 to 375 degrees. Fry the chicken for 5-6 minutes on each side or until golden brown and fully cooked through.
To make the honey mustard sauce, combine the mayo, Dijon mustard, and honey in a small bowl.
- Use peanut or canola oil for best results.
- Let the chicken rest at room temperature for 15 minutes prior to frying.