Chicken tenders are so deeply revered by children and adults alike as a classic dish for even the pickiest eaters. We definitely don’t have any picky eaters in this house but I decided to play with a chicken tenders recipe anyway since I had them staring at me in my freezer. I elevated the flavor and took them into more adult territory by adding curry powder to both the marinade and the breading. Making an easy honey mustard sauce to dip them in sent them over the top!
While the chicken cooked, I quickly whipped up the creamy honey mustard dipping sauce. It was a fantastic mix of two mustards, honey, Greek yogurt and salt. It was simple but so perfect! When the chicken was done, I just served it immediately with the dipping sauce and sides. Oh my goodness, those curry chicken tenders were so crispy, juicy and flavorful. Pairing them with the sauce took the flavor to whole new levels. The pickiest eaters couldn’t say no to this dish! Enjoy!! xoxo
- 1 cup buttermilk
- 1/2 cup plain greek yogurt
- 1 tablespoon yellow curry powder
- 1 teaspoon dried tarragon
- 1/2 teaspoon minced garlic
- 1 pound chicken tenders boneless, skinless
- 1 cup all-purpose flour
- 1/2 teaspoon yellow curry powder
- 2 whole eggs
- 1 1/2 cups seasoned breadcrumbs
- salt as needed for seasoning the chicken
- canola oil as needed for pan frying
- 1/4 cup Dijon mustard
- 1/4 cup honey
- 1 tablespoon plain greek yogurt
- 1 tablespoon whole grain mustard
- 1 pinch salt
- First, marinate the chicken. Combine the buttermilk, Greek yogurt, curry powder, dried tarragon and minced garlic in a large bowl. Stir it all together thoroughly. Add the chicken tenders to the bowl and make sure they are well coated in the marinade. Cover the bowl and set it in the refrigerator for an hour to let the chicken develop flavor.
- When the hour is up, set up a standard breading line. In the first bowl, whisk the flour and curry powder together. Beat the two eggs in the next bowl to make an egg wash. Then pour the breadcrumbs into the third bowl. Put a plate or platter on the end to hold the breaded chicken. Then take the chicken tenders out and season them with salt. Bread each of the tenders by coating them in the flour mixture first, then the egg, then the breadcrumbs. Put the breaded chicken back into the refrigerator to set the breading for 30 minutes.
- When the 30 minutes is up, take a large stainless steel skillet with deep sides and fill it with 2-3 inches of canola oil. Heat the oil over medium high heat. When the oil is shimmering and hot, pan fry the chicken tenders in batches so that the pan does not get over crowded. Let the chicken cook for about 4 minutes on each side to get crispy, golden and cooked through. Remove them to a plate lined with paper towel to blot the grease when they are done. While the chicken cooks, quickly prepare the honey mustard dipping sauce. Simply stir all of the ingredients together in a bowl. Serve the chicken immediately with the dipping sauce and enjoy!
Those look awesome! If interested feel free to add your link to the Domestic Dayz link party happening on my site. I don’t like to link drop, so if you would like it, please let me know.
-KR
Thank you so much! The link party sounds great, I’d love to.
I love crispy chicken tenders with honey mustard. I have never attempted to make them myself, but I will definitely be pinning this recipe for later.
Oh, excellent! I hope you love them, thanks so much for the comment.
These look SO good! I love the idea of making these yourself! YUM!
Yes, I definitely love making them homemade and adding the little kick! Thanks so much for the kind words :-).
woah, these sound and look amazing!! I know everyone in my family would love these!
Thank you so much!!
These look so good! Will have to try it out sometime!
Oh thank you very much!!