It is 6pm and you need dinner fast. If you are craving something crunchy and comforting, these are for you. These Crispy Chicken Tenders are better than any restaurant version. You will make these on repeat for your family.
Why You Will Make This Again
This recipe is a total lifesaver for busy fall weeknights. You get a perfect golden crust in under 40 minutes. It is a family-friendly favorite that even picky eaters love. You know exactly what ingredients are going into your food. This makes it a reliable choice for a quick meal.
How This Comes Together
The secret is a simple three-stage dredging station. You coat the chicken in flour, eggs, and then Panko. This creates a thick and crunchy crust every time. Using a heavy skillet ensures even heat for perfect frying. It is much easier than it looks.
What You Will Need
Most of these items are already in your pantry. Check your spice cabinet for the basics. You will need:
- 1 lb chicken breast tenders
- 1 cup all-purpose flour
- 1 tsp salt
- 0.5 tsp black pepper
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 2 large eggs
- 2 tbsp whole milk
- 2 cups Panko breadcrumbs
- 1 cup vegetable oil for frying
- 0.25 cup mayonnaise
- 2 tbsp yellow mustard
- 1 tbsp Dijon mustard
- 2 tbsp honey
- 1 tsp fresh lemon juice
Step-By-Step Directions
- Whisk mayonnaise, yellow mustard, Dijon, honey, and lemon juice together.
- Refrigerate the sauce until you are ready to serve.
- Set up three shallow bowls for your dredging station.
- Mix flour, salt, pepper, garlic powder, and paprika in bowl one.
- Beat eggs and milk together in the second bowl.
- Place Panko breadcrumbs in the third bowl.
- Coat chicken in flour, then egg, then Panko breadcrumbs.
- Heat oil in a heavy skillet to 350 degrees Fahrenheit.
- Fry chicken for 3 to 4 minutes per side until golden.
- Drain the tenders on a wire rack to keep them crispy.
- Serve immediately with the chilled honey mustard sauce.
How To Serve It
These are best served hot and fresh for the best crunch. Pair them with a side of crispy potato wedges. A fresh green salad helps balance out the meal. This is an impressive meal for casual hosting or game day. Everyone loves a good dipping sauce at the table.
Leftovers and Storage
Store any extra tenders in an airtight container in the fridge. They will stay fresh for up to four days. To reheat, use your oven or an air fryer. This keeps the Panko coating crispy instead of soggy. Avoid using the microwave if you want that crunch. You can even freeze them for a quick lunch later.
Make It Even Better
- Do not skip the wire rack for draining the oil.
- Avoid crowding the pan so the oil stays hot.
- Use a thermometer to hit exactly 350 degrees Fahrenheit.
- Swap Panko for gluten-free crumbs if you need to.
- Make the sauce a day early for better flavor.
- Add a pinch of cayenne for a spicy kick.
- Use fresh lemon juice for the brightest sauce flavor.
Easy Ways To Change It Up
- Try using ranch dressing instead of honey mustard.
- Add dried herbs to the flour for more flavor.
- Use this same breading for crispy fish fillets.
- Serve over a salad for a lighter fall meal.
Quick Questions
Can I make these in an air fryer?
Yes, you can air fry these at 400 degrees. Spray them generously with oil for a golden color. Cook for about 10 to 12 minutes total.
Why is my breading falling off?
Make sure you shake off the excess flour first. Press the Panko firmly into the chicken with your hands. This helps the coating stick during frying.
What oil is best for frying?
Vegetable or canola oil works best for this recipe. They have a high smoke point and neutral flavor. This lets the chicken flavor shine through.
I hope your family enjoys these as much as mine does. They are the perfect way to win at dinner time. Give them a try tonight!
— Ethan
Crispy Chicken Tenders with Creamy Honey Mustard Sauce
Ingredients
Method
- In a small bowl, whisk together the mayonnaise, yellow mustard, Dijon mustard, honey, and lemon juice until fully emulsified; refrigerate until service.
- Set up a three-stage dredging station using shallow containers: one with flour mixed with salt, pepper, garlic powder, and paprika; one with eggs beaten with milk; and one with Panko breadcrumbs.
- Dredge each chicken tender in the seasoned flour, shaking off excess, then submerge in the egg wash, and finally press into the Panko breadcrumbs until completely and evenly coated.
- Heat vegetable oil in a heavy-bottomed skillet over medium-high heat until it reaches an optimal frying temperature of 350 degrees Fahrenheit.
- Fry chicken tenders in batches to avoid crowding the pan, cooking for approximately 3 to 4 minutes per side until the crust is golden brown and the internal temperature reaches 165 degrees Fahrenheit.
- Transfer the fried tenders to a wire rack set over a baking sheet to drain excess oil while maintaining crispness.
- Serve the warm chicken tenders immediately with the chilled honey mustard dipping sauce.
