Trust me when I tell you that you want to make this recipe!! These chicken tenders are so incredibly crispy & the honey mustard is seriously one of the best I've ever had. Give them a try, you will be so glad you did!
(for the Tenders)
4 Boneless, Skinless Chicken Breasts
1 cup All Purpose Flour
2 tsp Salt
1 1/2 tsp Garlic Powder
1 tsp Onion Powder
1 1/2 tsp Paprika
1/2 tsp Pepper
4 Eggs (1 per chicken breast)
1 tbsp Milk
3 cups Plain Panko Bread Crumbs
Canola Oil (about 2-3 cups for frying)
(for the Honey Mustard)
1/3 cup Mayonnaise
2 tbsp Dijon Mustard
2 tsp Yellow Mustard
2 tbsp Honey
1 tbsp Rice Vinegar
1/2 tsp hot sauce (optional)
Cut the chicken breasts into 1/2 inch strips. (You will get about 6 tenders per breast.) In a large Ziploc type plastic bag, combine the flour, spices & seasonings.
Add all of the chicken tenders to the flour mixture, seal the top & toss to coat the chicken pieces well.
Pour the canola oil into a heavy bottomed pot. I used a 5.5 quart dutch oven. A cast iron skillet would work great too. Pour enough oil in the pot to cover an inch or so.
In 2 separate dishes, add the plain panko bread crumbs & crack the 4 eggs. Add a tablespoon of milk to the cracked eggs & beat slightly. Set up an assembly line in this order: the bag of floured chicken, the dish with the eggs, the dish with the panko, and a sheet pan lined with parchment paper.
Dip the flour coated chicken tenders into the egg dish, then into the panko & place on the sheet pan. Making sure to coat well at each stage. Let the fully breaded chicken tenders rest for about 15 minutes before frying. This helps the breading to stay stuck to the chicken better by drying it out. While the chicken is sitting, heat the oil to medium high heat.
Fry the chicken pieces, a few at a time, for 2-3 minutes on each side.
I set up another assembly line for frying in this order: raw breaded tenders on the right, oil in the center & another sheet pan lined with parchment paper on the left for the cooked chicken.
Continue frying until they are all done. You can serve them immediately or you can put them in an oven set to 200 degrees & keep them warm as long as you need. If you are making them for a party, this is extra helpful!
Combine all the ingredients for the honey mustard, I used a measuring cup with a pouring spout for convenience. When it is well incorporated, pour into a serving dish.
Do not skip making this homemade honey mustard! It is almost as easy as pouring store bought but it tastes SO much better. My husband, who isn't a big fan of condiments, said he wanted to drink it this stuff. It really is that good!
Oh man, I really can't wait to make these again. YUM!
I lightly adapted this recipe from Food Wishes, where you can also watch a "how to" video on it.