chicken tenders, honey mustard, and pickles on a white plate
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4 from 2 votes

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
Course: Appetizer, Entree
Cuisine: American
Keyword: buttermilk chicken tenders, chicken tenders, chicken tenders with honey mustard
Servings: 2 people
Author: Julie of


  • 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.