Crispy Chicken Tenders with Honey Mustard Sauce
You know those meals that instantly feel like a hug? These crispy chicken tenders are exactly that. They’re golden and crunchy on the outside, juicy in the middle, and basically impossible to stop eating once you start. The best part, though, is the honey mustard sauce — creamy, tangy, a little sweet, and perfect for dipping (or, let’s be honest, drizzling generously over everything).
This is the kind of recipe I reach for on cozy weekends, game nights, or any time dinner needs to feel fun and comforting without being complicated. The kitchen smells like warm spices and fried goodness, the coating crackles when you bite in, and that sauce… it’s the kind of thing you’ll want to keep in the fridge “just in case.”
Ingredients
For the Chicken Tenders
1 ½ pounds chicken tenders (or chicken breasts cut into strips)
1 cup buttermilk
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon paprika
1 ½ cups all-purpose flour
1 cup Panko breadcrumbs
1 teaspoon garlic powder
Vegetable oil, for frying
Fresh parsley, chopped (for garnish)
For the Honey Mustard Sauce
½ cup mayonnaise
2 tablespoons Dijon mustard
1 tablespoon yellow mustard
3 tablespoons honey
1 tablespoon apple cider vinegar
Salt and pepper, to taste
Instructions
1. Marinate the chicken
Grab a large bowl and add the chicken, buttermilk, salt, pepper, and paprika. Stir it around so everything gets coated. Cover the bowl and let it chill in the fridge for at least an hour — overnight is even better if you’re planning ahead. This is where the tenderness really happens.
2. Mix up the coating
In a shallow dish (a pie plate works great), combine the flour, Panko breadcrumbs, and garlic powder. Give it a quick toss with a fork. This flour-and-Panko combo is what gives you that shatteringly crisp bite.
3. Heat the oil
Pour about 2 inches of vegetable oil into a deep skillet or heavy-bottomed pot. Heat it to 350°F (175°C). If you don’t have a thermometer, drop in a pinch of the coating — if it sizzles right away, you’re in business.
4. Coat the chicken
Take the chicken out of the marinade, letting the excess drip off. Dredge each piece in the flour mixture and press lightly so the coating really sticks. Don’t rush this part — a good coat means a better crunch.
5. Fry until golden
Fry the tenders in batches so the pan doesn’t get crowded. Cook for about 3–4 minutes per side, until deeply golden and cooked through. Transfer to a wire rack if you have one (it keeps them crisp), or a paper towel-lined plate to drain.
6. Stir together the honey mustard sauce
While the chicken rests, whisk mayonnaise, Dijon mustard, yellow mustard, honey, and apple cider vinegar in a small bowl. Taste and season with salt and pepper. If you like it sweeter, add a little extra honey. If you want more tang, a tiny splash more vinegar does the trick.
7. Serve and enjoy
Pile the hot tenders onto a platter, drizzle with sauce, and sprinkle with chopped parsley for that fresh, pretty finish. Or serve the sauce on the side for dipping — honestly, you can’t go wrong.
Presentation
Serve the tenders on a wooden board or big plate with a little bowl of sauce in the center — it instantly feels “restaurant-y” in the best way.
Sprinkle parsley right before serving for a fresh pop of color.
Add lemon wedges on the side if you want a bright, zippy contrast.
Pair with crispy fries, coleslaw, or a simple green salad to balance the richness.
Nutritional Information:
⏰ Prep Time: 15 minutes + 1 hour marinating | Cooking Time: 20 minutes | Total Time: 1 hour 35 minutes
🔥 Kcal: 520 kcal per serving | 🍽️ Servings: 4 servings
Conclusion
These crispy chicken tenders are the kind of recipe that disappears fast — crunchy, juicy, and full of cozy comfort. And that honey mustard sauce? It’s sweet, tangy perfection that makes every bite feel extra special. If you’ve got an hour to let the chicken soak up all that buttermilk goodness, you’re in for a seriously rewarding dinner. Make them soon… and maybe double the sauce while you’re at it.