Chicken Tenders Recipe
Classic buttermilk style, served with our piña colada honey mustard
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Ingredients
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Buttermilk Marinated Chicken
Breading
Frying
Piña Colada Honey Mustard
Finish & Garnish
Method
Buttermilk Marinated Chicken
- 1
Trim and brine
Trim any excess fat from the chicken tenders and pat them dry with paper towels.
- 2
Make marinade
In a medium bowl, whisk together the buttermilk, egg, 1 tsp sea salt, 1 tsp freshly ground black pepper, and 1 tsp garlic powder until smooth.
- 3
Marinate
Add the chicken tenders to the buttermilk mixture, pressing them down so they are fully coated. Cover and refrigerate for at least 1 hour and up to 8 hours. (Overnight is fine for extra tenderness.)
Breading
- 4
Prepare breading station
In a shallow wide bowl or rimmed plate, whisk together the flour, cornstarch, 1 tsp paprika, 1 tsp onion powder, 1 tsp salt, 1/2 tsp black pepper, and 1/4 tsp cayenne (if using). Set next to a tray lined with a wire rack for finished tenders.
- 5
Dredge
Remove chicken from the refrigerator. Working one at a time, lift a tender from the buttermilk, letting excess drip off, then press firmly into the flour mixture to coat completely. Shake off excess and place on the wire rack. For extra-crispy crust, double-dredge: briefly dip the floured tender back into a small amount of reserved buttermilk (or an extra beaten egg) and coat again in the flour mix.
Frying
- 6
Heat oil
Pour about 3–4 cups neutral oil into a heavy pot or Dutch oven, leaving at least 3 inches of headspace. Heat over medium-high until oil reaches 350°F (175°C). If you don't have a thermometer, test with a small pinch of flour — it should sizzle and brown slowly.
- 7
Fry in batches
Working in batches to avoid crowding, gently lower 4–6 tenders into the hot oil. Fry for 3–4 minutes, turning once, until golden brown and the internal temperature reaches 165°F (74°C). Smaller tenders may cook in 2.5–3 minutes; larger pieces may need 4–5 minutes. Adjust heat to keep oil at 325–350°F (160–175°C).
- 8
Drain
Use a slotted spoon or spider to transfer fried tenders to a wire rack set over a baking sheet. Sprinkle a light pinch of salt over warm tenders. Let rest 2–3 minutes before serving.
Piña Colada Honey Mustard
- 9
Combine sauce ingredients
In a small bowl, whisk together 1/2 cup mayonnaise, 2 tbs Dijon mustard, 3 tbs honey, 2 tbs pineapple juice, 1 tbs cream of coconut, 1 tsp fresh lime juice, 1/4 tsp salt and 1/8 tsp black pepper until smooth and glossy.
- 10
Adjust seasoning
Taste the sauce and adjust sweetness, acidity, or salt to preference — add an extra teaspoon of pineapple juice for more fruit brightness, another teaspoon of lime for tang, or more honey for sweetness.
- 11
Chill (optional)
Refrigerate the sauce for 15–30 minutes to let flavors meld, or serve immediately at room temperature.
Finish & Serve
- 12
Garnish and plate
Arrange the warm chicken tenders on a serving platter with a bowl of piña colada honey mustard. Sprinkle chopped cilantro or parsley over the tenders if using and serve with lime wedges on the side.
- 13
Serving suggestion
Serve immediately while tenders are hot and crispy. Leftover tenders can be kept in a single layer in the refrigerator for up to 2 days and reheated in a 400°F (200°C) oven for 8–10 minutes to re-crisp.