Description
Honey Mustard Chicken Tenders
Ingredients:
For the Chicken Tenders:
500 g chicken tenders
1 cup all-purpose flour
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon paprika
2 eggs, beaten
Oil for frying
For the Honey Mustard Sauce:
1/4 cup honey
1/4 cup Dijon mustard
1 tablespoon mayonnaise
1 tablespoon lemon juice
Instructions:
1. Prepare the Chicken Tenders:
In a bowl, mix flour, salt, black pepper, and paprika. Dip each chicken tender into the beaten eggs, then coat with the seasoned flour mixture.
2. Fry the Chicken:
Heat oil in a frying pan over medium heat. Fry the chicken tenders until golden and crispy, about 4-5 minutes on each side. Drain on paper towels.
3. Make the Honey Mustard Sauce:
In a small bowl, mix honey, Dijon mustard, mayonnaise, and lemon juice until smooth.
4. Serve:
Drizzle the honey mustard sauce over the chicken tenders or serve it as a dipping sauce.
5. Enjoy!
Serve hot and enjoy these crispy, flavorful chicken tenders!
Step-by-Step Guide
Follow these detailed instructions for perfect tenders every time. First, set up a breading station: place the seasoned flour in one shallow dish, the beaten eggs in a second, and an empty plate for the coated chicken. Pat the chicken tenders dry with paper towels. Using one hand for dry ingredients and the other for wet, dredge each tender in flour, dip fully in egg, then coat again in flour, pressing gently to adhere. Let them rest for 5 minutes so the coating sets. For frying, use a neutral oil like canola or vegetable, filling your pan about 1/2 inch deep. The oil is ready when a pinch of flour sizzles immediately (approx. 350°F/175°C). Fry in batches to avoid crowding, which lowers oil temperature and leads to soggy coating. Drain thoroughly on a wire rack set over a baking sheet instead of paper towels to keep them crisp.
Serving Suggestions
These versatile tenders pair wonderfully with a variety of sides. For a classic combo, serve with crispy french fries or sweet potato waffle fries and a simple coleslaw. For a lighter meal, pair with a fresh garden salad or steamed green beans. They also make excellent fillings for wraps or sandwiches—add lettuce, tomato, and a little extra sauce in a soft brioche bun. For a fun appetizer, slice the tenders into bite-sized pieces and serve with the honey mustard sauce and other dips like ranch or barbecue.
How-to Summary
In summary: 1) Create a seasoned flour mix. 2) Dredge dry chicken in flour, then beaten egg, then flour again. 3) Let coating set for 5 minutes. 4) Fry in hot oil (350°F) in batches until golden and cooked through. 5) Whisk sauce ingredients until smooth. 6) Drain chicken on a rack and serve immediately with sauce.
Frequently Asked Questions
Can I bake these instead of frying? Yes. For a healthier version, place breaded tenders on a parchment-lined baking sheet, lightly spray with oil, and bake at 400°F (200°C) for 15-20 minutes, flipping halfway.
How do I store and reheat leftovers? Store cooled tenders and sauce separately in airtight containers in the fridge for up to 3 days. Reheat tenders in an air fryer or oven to restore crispiness; avoid the microwave.
Can I use chicken breast instead of tenders? Absolutely. Slice chicken breasts into 1-inch thick strips. You may need to adjust cooking time by 1-2 minutes, ensuring the internal temperature reaches 165°F (74°C).
What can I substitute for Dijon mustard? Whole-grain mustard or a good-quality yellow mustard can be used, though the flavor profile will change slightly. Avoid strongly flavored mustards like English.
Is there a way to make the sauce lighter? You can substitute Greek yogurt or light sour cream for the mayonnaise to reduce calories while maintaining creaminess.
Common Mistakes to Avoid
Avoid these pitfalls: 1) Not letting the coating set: Frying immediately causes the breading to fall off. 2) Crowding the pan: This steams the chicken, preventing a crispy crust. 3) Oil at the wrong temperature: Too hot burns the coating; too low makes it greasy. Use a thermometer. 4) Using wet chicken: Pat tenders dry thoroughly so the egg wash adheres. 5) Pouring sauce over all tenders immediately: This makes them soggy. Always serve sauce on the side for dipping.
Conclusion
These Honey Mustard Chicken Tenders are a guaranteed crowd-pleaser, combining a crispy, seasoned exterior with a tangy-sweet homemade sauce. By following the detailed steps and avoiding common mistakes, you can easily create a restaurant-quality dish at home. Perfect for a quick family dinner, game day snack, or meal prep, this recipe’s versatility and flavor make it a keeper. Enjoy the delicious results of your cooking!