Crispy Chicken Tenders with Honey Mustard Sauce

Making crispy chicken tenders at home is simple and yields incredibly crunchy results.

A quick soak in seasoned buttermilk keeps the meat juicy, while a panko coating provides the perfect shatteringly crisp crust.

Pair them with a quick homemade honey mustard sauce for a crowd-pleasing meal.

Why This Works

• Buttermilk soak tenderizes the chicken and adds tang. The lactic acid brines the meat without turning it mush, so every bite stays juicy after frying.
• A flour-cornstarch blend plus an egg wash makes the first layer that grabs the panko, creating a thick, craggy crust that adheres well.
• Panko breadcrumbs have large, flat flakes that stay light and crisp as they fry, giving that signature shattering crunch.
• Frying at 350°F [177°C] cooks the chicken through while browning the coating perfectly in about 3-4 minutes, so the interior never dries out.
• The honey mustard sauce uses both Dijon and yellow mustard for depth, with a pinch of cayenne to balance the sweetness.

What You Need

• large heavy-bottomed pot or Dutch oven
• instant-read or deep-fry thermometer
• rimmed baking sheet
• wire rack
• three shallow bowls for dredging
• tongs or spider strainer
• small whisk
• paper towels

Ingredients

• 1 1/2 pounds [680 g] chicken breast tenders (or boneless skinless breasts cut into strips)
• 1 cup [240 ml] buttermilk (or milk with 1 Tbsp white vinegar stirred in, left to sit 5 minutes)
• 1 teaspoon kosher salt, plus more for seasoning
• 1/2 teaspoon garlic powder (for brine)
• 1/2 teaspoon black pepper (for brine)
• 1 cup [125 g] all-purpose flour
• 1/4 cup [30 g] cornstarch
• 1 teaspoon garlic powder (for flour mix)
• 1 teaspoon onion powder
• 1 teaspoon paprika
• 1/4 teaspoon cayenne pepper (optional, for heat)
• 2 large eggs
• 2 cups [100 g] panko breadcrumbs (coarse, dry breadcrumbs)
• 1 quart [1 liter] vegetable or canola oil, for frying
• 1/2 cup [120 g] mayonnaise
• 3 tablespoons honey
• 2 tablespoons Dijon mustard
• 1 tablespoon yellow mustard
• 1 teaspoon white vinegar or lemon juice
• 1 pinch cayenne pepper
• to taste salt and black pepper

Instructions

1. Brine the chicken. In a large bowl, whisk 1 cup buttermilk, 1 teaspoon salt, 1/2 teaspoon garlic powder, and 1/2 teaspoon black pepper. Add the chicken tenders and turn to coat. Cover and refrigerate for 30 minutes to 2 hours. Then drain, pat dry slightly with paper towels—they should be damp, not wet.
2. Set up dredging station. In a shallow bowl, whisk flour, cornstarch, 1 teaspoon garlic powder, onion powder, paprika, cayenne, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. In a second bowl, beat eggs with 1 tablespoon water. Place panko in a third bowl.
3. Coat the tenders. Dip each tender in flour mixture, shake off excess, then into egg wash, letting excess drip back. Press firmly into panko, covering all sides. Place on a wire rack set over a rimmed baking sheet. Let them rest 10-15 minutes while oil heats—this helps the coating stick.
4. Heat the oil. Pour oil into a heavy-bottomed pot to a depth of 2 inches. Clip on a thermometer and heat over medium-high until oil reaches 350°F [177°C]. Keep a lid nearby and never leave hot oil unattended.
5. Fry in batches. Carefully lower 4-5 tenders into the oil, one at a time, avoiding overcrowding. Fry 3-4 minutes, turning once with tongs, until deep golden brown and cooked through with no pink remaining in the center.
6. Drain and season. Transfer fried tenders to a clean wire rack over paper towels. Sprinkle lightly with salt while hot. To keep warm while frying the rest, place the rack in a 250°F [121°C] oven.
7. Repeat remaining batches. Let oil return to 350°F [177°C] between batches. Fry the rest of the tenders, working in small batches to maintain temperature. All tenders should be fried within 20-25 minutes.
8. Make honey mustard sauce. In a small bowl, whisk together mayo, honey, Dijon, yellow mustard, vinegar, cayenne, and a pinch of salt and pepper until smooth. Taste and add more honey for sweeter or more mustard for tang.
9. Serve. Pile tenders on a platter with the sauce in a small bowl for dipping. Serve immediately for the best crunch.

Tips for the Best Results

• Don’t skip the buttermilk soak—even 30 minutes makes a difference. If you don’t have buttermilk, stir 1 tablespoon white vinegar into regular milk and let sit 5 minutes as a substitute.
• For an extra-thick crust, double dredge: after the egg wash, dip back into flour, then egg again, then panko. This takes extra time but gives a seriously crunchy shell.
• Use one hand for dry ingredients and the other for wet to avoid clumpy fingers.
• Let the breaded tenders rest on the rack for 10-15 minutes before frying; this helps the coating adhere better and reduces blow-off.
• Test the oil with a breadcrumb: if it sizzles and rises immediately, it’s ready. A thermometer is best, but this visual cue works in a pinch.
• Keep cooked tenders warm in a 250°F [121°C] oven on a wire rack while you fry the rest, so every batch stays crisp without steaming.

Troubleshooting

Coating fell off during frying

Shake off excess flour, let the breaded tenders rest, and don’t move them too much in the oil at first. Also, ensure the chicken is damp enough for the coating to grip.

Tenders came out greasy

Oil temperature was too low; keep it steadily at 350°F [177°C]. Fry in small batches to prevent the temperature from dropping.

Chicken dry inside

Overcooked; pull them as soon as they are fully cooked through. The buttermilk brine and not overcrowding the pan also help retain moisture.

Breading burned before chicken cooked

Oil too hot. Lower heat and let it drop back to 350°F [177°C] before frying; if coating browns too fast, it’s a sign the oil is above 375°F [190°C].

Sauce broke or too runny

Whisk vigorously and make sure all ingredients are at room temperature. If it’s thin, whisk in a little more mayo a tablespoon at a time.

Storing and Re-Crisping

Store leftover chicken tenders in an airtight container in the refrigerator up to 3 days. To re-crisp, place on a wire rack in a 375°F [190°C] oven or 350°F [177°C] air fryer for 5-7 minutes, turning once. Do not microwave—they will steam and turn soggy. The honey mustard sauce keeps separately in the fridge for up to a week. Cool leftovers within 2 hours of cooking.

Variations to Try

• Baked version: Arrange breaded tenders on a wire rack over a baking sheet, spritz with oil spray, and bake at 425°F [218°C] for 15-18 minutes, flipping halfway, until golden and crisp.
• Air fryer method: Preheat air fryer to 400°F [204°C], arrange tenders in a single layer, cook 8-10 minutes flipping once, until golden and cooked through.
• Spicy tenders: Add 1 tablespoon hot sauce to the egg wash and extra cayenne to the flour mix; serve with a spicy chipotle dip instead of honey mustard.
• Herb and Parmesan: Mix 1/4 cup [25 g] grated Parmesan and 1 teaspoon dried Italian herbs into the panko for a savory twist.
• Honey BBQ dip: Swap both mustards for 2 tablespoons of your favorite barbecue sauce and reduce honey to 2 tablespoons for a sweeter, smokier version.

Frequently Asked Questions

Can I use chicken thighs instead of breast?

Yes, boneless skinless thighs work great. Cut them into strips similar to tenders, and they may need an extra minute of cooking time. Just ensure they are fully cooked through.

What if I don’t have a thermometer?

You can test the oil by dropping in a cube of bread; it should brown in about 60 seconds at 350°F [177°C]. But for precision and safety, an inexpensive deep-fry thermometer is worthwhile.

Can I prep these ahead of time?

Yes, bread the chicken up to 24 hours in advance. Place breaded tenders in a single layer on a rack, cover loosely, and refrigerate. Fry directly from the fridge; they may need an extra minute.

Is there a way to make them less oily?

Frying at the correct temperature and draining on a wire rack (not paper towels) ensures oil drains away. Baked and air fryer methods use less oil and still get crisp results.

My honey mustard is too tangy. How do I fix it?

Add a little more honey or a pinch of sugar. If it’s too sweet, add more mustard or a splash of vinegar to balance it.

Can I freeze the breaded tenders?

Yes, freeze them raw on a parchment-lined baking sheet until solid, then transfer to a zip-top bag. They can be fried frozen; add 1-2 extra minutes to the cooking time and check that they are cooked through.