Chicken Tenders

Amanda Cooks & Styles

Perfectly crunchy on the outside tender on the inside chicken tenders served with buffalo honey mustard.

5 from 23 votes

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Total Time 30

Course Appetizer, Main Course

Cuisine American

Servings tenders

Ingredients

1 ½ lbs. chicken breasts
¼ cup cornstarch
2 eggs
1 cup panko
½ teaspoon salt + paprika + garlic powder + onion powder each
oil for frying

Buffalo Honey Mustard:

2 teaspoon mustard dijon or yellow
¼ cup mayonnaise
¼ cup franks red hot sauce
2 tablespoon honey
⅛ teaspoon pepper

Instructions

Cut chicken breasts into 2"x 4" strips. Toss chicken strips in a large bowl and seasoning with salt, paprika, onion powder and garlic powder.
In a medium bowl, whisk together eggs. In another bowl, add panko breadcrumbs.
Toss chicken in cornstarch to fully coat. Then, dredge chicken in egg mixture. Then, press chicken into panko on both sides.
Add oil to your skillet about 1-2 inches high. Heat oil to 350 degrees. I always use a thermometer to check the temperature.
Carefully add chicken to the hot oil and cook for about 4 minutes on each side until golden. Transfer chicken tenders to a rack while you finish the rest of the tenders.
Serve tenders with homemade buffalo honey mustard or ranch dressing.
For the buffalo honey mustard: Whisk together ingredients in a bowl.

Notes

Baking Instructions: Use these instructions if you prefer to bake your tenders instead of frying.

Preheat oven to 400 degrees. Arrange chicken tenders on a parchment paper lined baking sheet. Bake for 15 minutes. Then, carefully flip tenders over and bake for another 10 minutes. When done, internal temperature will be at least 165 degrees.

*Nutrition facts are just estimates and not exact.

Nutrition

Keyword chicken strips, chicken tenders, chicken tenders with buffalo honey mustard, fried chicken strips