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Crispy Chicken Tenders with Homemade Honey Mustard

A plate of golden brown, crispy chicken tenders served with a small bowl of bright yellow honey mustard dip.
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Follow this detailed recipe to make juicy chicken tenders with an extra crispy coating, served with a simple, zesty honey mustard dipping sauce. Includes instructions for frying and baking.

Ingredients

Scale
  • 1.5 lb boneless, skinless chicken breasts, cut into 1-inch strips
  • 1 cup all-purpose flour
  • 1/2 cup cornstarch
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • 2 large eggs
  • 1/4 cup milk
  • 2 cups panko breadcrumbs
  • Vegetable oil, for frying (or cooking spray for baking/air frying)
  • For Honey Mustard:
  • 1/2 cup Dijon mustard
  • 1/4 cup honey
  • 2 tablespoons mayonnaise
  • 1 teaspoon apple cider vinegar

Instructions

  1. Prepare the chicken: Place chicken strips in a bowl. In a separate shallow dish, whisk together the flour, cornstarch, salt, pepper, garlic powder, and paprika. In a third shallow dish, whisk the eggs and milk. Place the panko breadcrumbs in a fourth dish.
  2. Double dredge for crispiness: Take one chicken strip and dredge it thoroughly in the flour mixture, shaking off excess. Dip it into the egg wash, letting excess drip off. Finally, press the strip firmly into the panko breadcrumbs, ensuring full coverage. Place coated tenders on a wire rack.
  3. Cook the tenders (Frying Method): Heat 2 inches of oil in a heavy-bottomed pot or deep fryer to 350°F (175°C). Carefully place tenders into the hot oil, working in batches to avoid overcrowding. Fry for 4 to 6 minutes, turning occasionally, until golden brown and cooked through (internal temperature reaches 165°F or 74°C). Remove and drain on a paper towel-lined rack.
  4. Cook the tenders (Baking Method): Preheat your oven to 425°F (220°C). Lightly spray the coated tenders with cooking spray or brush with melted butter. Place on a wire rack set over a baking sheet. Bake for 18 to 22 minutes, flipping halfway through, until golden and crisp.
  5. Cook the tenders (Air Fryer Method): Preheat the air fryer to 380°F (195°C). Lightly spray the coated tenders with oil. Cook in a single layer for 10 to 12 minutes, flipping halfway, until crispy.
  6. Make the honey mustard: While the chicken cooks, combine the Dijon mustard, honey, mayonnaise, and apple cider vinegar in a small bowl. Whisk until smooth.
  7. Serve immediately with the homemade honey mustard sauce.

Notes

  • For extra juicy chicken, you can soak the raw chicken strips in buttermilk for 30 minutes before dredging.
  • Using panko breadcrumbs is key for achieving a superior crunch compared to standard breadcrumbs.
  • If you plan to bake or air fry, a light spray of oil on the breadcrumbs helps them brown and crisp evenly.

Nutrition

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