Golden, crunchy, and irresistibly juicy, these crispy buttermilk chicken tenders are everything a comfort meal should be. Marinated in seasoned buttermilk and coated in a flavorful breading, then fried until perfectly crisp and served with a creamy honey mustard sauce—this dish is a guaranteed favorite for kids and adults alike.
Why You’ll Love This Recipe
Crispy Buttermilk Chicken Tenders with Honey Mustard Sauce are the ultimate crowd-pleaser. The buttermilk marinade ensures tender, flavorful chicken, while the seasoned breading delivers a satisfying crunch. Served with a homemade honey mustard sauce that’s both tangy and sweet, these tenders make a delicious meal for weeknights, game days, or casual entertaining. Plus, they pair perfectly with French fries, slaw, or a fresh salad.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Chicken Tenders:
- 1 ½ lbs chicken tenders or sliced chicken breasts
- 1 cup buttermilk
- 1 tsp paprika
- 1/2 tsp garlic powder
- Salt and pepper, to taste
For the Breading:
- 1 ½ cups all-purpose flour
- 1/2 cup cornmeal or breadcrumbs
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika
- Vegetable oil, for frying
For the Honey Mustard Sauce:
- 1/4 cup mayonnaise
- 2 tbsp Dijon mustard
- 2 tbsp honey
- 1 tsp lemon juice
Optional Sides:
- French fries
- Chopped parsley or chives, for garnish
Directions
- In a large bowl, combine the chicken tenders with buttermilk, paprika, garlic powder, salt, and pepper. Mix to coat evenly, cover, and refrigerate for at least 1 hour or overnight for best results.
- In a shallow dish, stir together the flour, cornmeal (or breadcrumbs), salt, black pepper, and paprika.
- Heat vegetable oil in a deep skillet or heavy-bottomed pot to 350°F (175°C).
- Remove the chicken from the marinade, allowing the excess to drip off. Dredge each piece in the flour mixture, pressing to adhere the coating well.
- Fry the chicken tenders in batches, being careful not to overcrowd the pan. Cook for 4–6 minutes per batch, turning as needed, until golden brown and fully cooked. Drain on a plate lined with paper towels.
- For the honey mustard sauce, whisk together the mayonnaise, Dijon mustard, honey, and lemon juice in a small bowl until smooth.
- Drizzle the sauce over the chicken tenders or serve it on the side for dipping. Garnish with chopped parsley or chives and serve hot with your favorite sides.
Servings and timing
This recipe serves 4.
Prep time: 15 minutes (plus marinating time)
Cook time: 20 minutes
Total time: 35 minutes (excluding marinating)
Variations
- Spicy version: Add cayenne pepper or hot sauce to the marinade and/or the breading mix.
- Oven-baked: For a lighter version, bake the tenders at 425°F (220°C) on a wire rack for 20–25 minutes, flipping halfway through.
- Air fryer: Cook breaded tenders at 375°F (190°C) in an air fryer for 12–15 minutes, shaking once halfway through.
- Different sauces: Serve with BBQ sauce, ranch dressing, or sriracha mayo instead of honey mustard.
- Herb flavor: Add dried oregano or thyme to the breading for a herby note.
Storage/Reheating
Store leftover chicken tenders in an airtight container in the refrigerator for up to 3 days.
To reheat, warm in a 375°F (190°C) oven for 10–12 minutes, or in an air fryer for 5–7 minutes until crisp.
Avoid microwaving, as it may soften the breading. The honey mustard sauce can be stored in the refrigerator for up to 5 days.
FAQs
Can I use chicken thighs instead of tenders?
Yes, boneless skinless chicken thighs can be cut into strips and used in place of chicken tenders. They remain juicy and flavorful.
How long should I marinate the chicken?
At least 1 hour is recommended, but marinating overnight enhances the flavor and tenderness significantly.
Can I use plain yogurt instead of buttermilk?
Yes, thinned plain yogurt or milk mixed with a bit of lemon juice can substitute for buttermilk in a pinch.
What’s the best oil for frying?
Use a neutral oil with a high smoke point, such as canola, peanut, or vegetable oil.
How do I know when the chicken is done?
Chicken is fully cooked when it reaches an internal temperature of 165°F (74°C). The breading should be golden and crispy.
Can I double the recipe?
Yes, easily double the ingredients for a larger batch. Fry in multiple batches to avoid overcrowding the pan.
Can I freeze the cooked tenders?
Yes, cool completely and freeze in a single layer before transferring to a container. Reheat in the oven or air fryer until hot and crisp.
What’s the difference between cornmeal and breadcrumbs in the coating?
Cornmeal gives a coarser, crunchier texture, while breadcrumbs make a softer, more uniform crust. Both work well.
How thick should the breading be?
A single, well-adhered layer of breading is ideal. Press gently to help it stick after dredging.
Can I make the honey mustard sauce spicier?
Yes, add a dash of hot sauce or a pinch of cayenne pepper to the sauce for extra heat.
Conclusion
Crispy Buttermilk Chicken Tenders with Honey Mustard Sauce are everything you want in a comforting, satisfying meal. With tender, flavorful chicken wrapped in a golden, crunchy coating and served with a sweet-tangy dipping sauce, these tenders are a guaranteed hit. Perfect for dinner, gatherings, or anytime you’re craving something crispy and delicious.
Print
Crispy Buttermilk Chicken Tenders with Honey Mustard Sauce
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 30 minutes (including marinating)
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: American
- Diet: Halal
Description
Dorés et extra croustillants, ces filets de poulet marinés au babeurre sont frits à la perfection et arrosés d’une onctueuse sauce miel-moutarde. Servis avec des frites classiques, ils constituent un plat réconfortant qui ravira tous les palais.
Ingredients
- Pour les Tenders de Poulet :
- 1 1/2 lb de filets de poulet ou de poitrines de poulet tranchées
- 1 tasse de babeurre
- 1 cuillère à café de paprika
- 1/2 cuillère à café de poudre d’ail
- Sel et poivre au goût
- Pour la panure :
- 1 1/2 tasse de farine tout usage
- 1/2 tasse de semoule de maïs ou de chapelure
- 1 cuillère à café de sel
- 1/2 cuillère à café de poivre noir
- 1/2 cuillère à café de paprika
- Huile végétale, pour la friture
- Pour la sauce miel-moutarde :
- 1/4 tasse de mayonnaise
- 2 cuillères à soupe de moutarde de Dijon
- 2 cuillères à soupe de miel
- 1 cuillère à café de jus de citron
- Accompagnements optionnels :
- frites
- Persil ou ciboulette hachés, pour la garniture
Instructions
- Dans un bol, faire mariner les filets de poulet avec du babeurre, du paprika, de l’ail en poudre, du sel et du poivre. Couvrir et réfrigérer au moins 1 heure (ou toute la nuit).
- Dans un plat peu profond, mélanger la farine, la semoule de maïs, le sel, le poivre et le paprika.
- Chauffer l’huile végétale dans une poêle profonde ou une casserole à 350 °F (175 °C).
- Retirer le poulet de la marinade et laisser l’excédent s’égoutter. Enrober du mélange de farine et presser pour bien l’enrober.
- Faites frire les filets par lots pendant 4 à 6 minutes, jusqu’à ce qu’ils soient dorés et cuits à cœur. Égouttez-les sur du papier absorbant.
- Pour la sauce miel-moutarde, fouettez tous les ingrédients dans un petit bol jusqu’à consistance lisse.
- Nappez le poulet de sauce ou servez-le à part. Garnissez d’herbes fraîches et accompagnez de frites.
Notes
- Pour plus de croustillant, trempez les filets deux fois dans le mélange de babeurre et de farine.
- Utilisez un thermomètre pour maintenir la température de l’huile pendant la friture.
- La sauce miel-moutarde peut être préparée à l’avance et conservée au réfrigérateur jusqu’à 5 jours.
Nutrition
- Serving Size: 1 serving
- Calories: 620
- Sugar: 6g
- Sodium: 720mg
- Fat: 36g
- Saturated Fat: 7g
- Unsaturated Fat: 25g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 39g
- Cholesterol: 120mg
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