Go Back
Crispy chicken tenders with honey mustard sauce and golden fries on a wooden platter.

Crispy Chicken Tenders with Creamy Honey Mustard Sauce & Fries

Deliciously crunchy chicken tenders served with a creamy honey mustard sauce and crispy French fries, perfect for a comforting family meal.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 500
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 2 lbs chicken tenders Seek high-quality, fresh cuts.
  • 1 cup buttermilk For marinating.
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 2 tsp paprika Divided into two portions.
  • 1 tsp salt Divided into two portions.
  • 0.5 tsp black pepper Divided into two portions.
  • 1.5 cups all-purpose flour For coating.
  • 0.5 cup cornstarch For coating.
For the Honey Mustard Sauce
  • 0.25 cup mayonnaise
  • 2 tbsp Dijon mustard
  • 2 tbsp honey
  • 1 tsp lemon juice
  • pinch garlic powder
For Serving

Method
 

Marinate the Chicken
  1. Whisk the buttermilk, garlic powder, onion powder, paprika, salt, and pepper in a bowl. Add the chicken tenders and ensure they are fully coated. Let them marinate for at least 30 minutes.
Prepare the Crispy Coating
  1. In a shallow dish, combine the flour, cornstarch, paprika, garlic powder, salt, and pepper. Mix well and dredge each chicken tender, tapping off excess flour.
Fry Until Golden
  1. Heat vegetable oil in a deep pan or cast-iron skillet to 350°F (175°C). Fry the chicken tenders in small batches for 4-5 minutes on each side until golden.
Make the Honey Mustard Sauce
  1. Whisk together the mayonnaise, Dijon mustard, honey, lemon juice, and garlic powder until smooth.
Serve and Enjoy
  1. Once the tenders are crispy and golden, drain on paper towels. Arrange on a platter, drizzle with honey mustard sauce, and sprinkle with chives. Serve with fries.

Notes

Crispy chicken tenders can be stored in the fridge for up to 3 days in an airtight container or frozen for up to 3 months. Reheat in the oven at 400°F (200°C) for 10-15 minutes to retain crunch.