Chicken Tenders Recipe
Three southern style boneless chicken tenderloins. Served with honey mustard dipping sauce.
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Ingredients
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Chicken and Marinade
Dredge Coating
Honey Mustard Dipping Sauce
Method
Honey Mustard Dipping Sauce
- 1
Make dipping sauce
In a small bowl, whisk together mayonnaise, yellow mustard, honey, and apple cider vinegar until smooth. Thin with a little water if too thick. Adjust sweetness or tang to taste. Refrigerate while chicken cooks.
Marinate Chicken
- 2
Marinate
Place chicken tenderloins in a bowl. Pour buttermilk over them, add hot sauce (if using), salt, and pepper. Stir to coat. Cover and refrigerate for 30-60 minutes to tenderize and flavor.
Coating and Frying
- 3
Prepare dredge
In a shallow dish, whisk together flour and all seasonings: paprika, garlic powder, onion powder, salt, pepper, and cayenne (if using). This will be the breading for the tenders.
- 4
Dredge chicken
Remove a tenderloin from the marinade, letting excess drip off. Dredge in the flour mixture, pressing lightly to adhere. Place on a rack or plate. Repeat with all tenders.
- 5
Fry
Heat oil in a deep skillet or Dutch oven to 350°F (175°C). Working in batches, fry the chicken until golden brown and cooked through, about 4-6 minutes per side depending on thickness. The internal temperature should reach 165°F (74°C).