Crispy Curry Chicken Tenders with Creamy Honey Mustard Sauce

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!

The chicken tenders marinating.
First, I marinated the curry chicken tenders. Buttermilk was the main component. It had acidity in it that gorgeously tenderized the chicken. I also added Greek yogurt, lots of yellow curry powder, garlic and dried tarragon. It was such a flavorful combination!
The breaded chicken tenders. Letting the breading set in the refrigerator keeps the coating on better!
Once the curry chicken tenders were done marinating, it was time to bread them. Coating them in a flour and curry powder mixture first protected the chicken while cooking and also helped the breading stick. I used seasoned breadcrumbs for even more flavor. Letting the breading set in the refrigerator for 30 minutes kept the coating on better!
The chicken tenders all crispy and golden on the first side.
After the breading set, I pan fried the curry chicken tenders in canola oil. They needed to cook for about 4 or so minutes on each side to get gorgeously golden on the outside and cooked through. I cooked them in batches so that the pan wouldn’t get over crowded.

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

Crispy Curry Chicken Tenders
Crispy Curry Chicken Tenders with Creamy Honey Mustard Sauce
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Crispy Curry Chicken Tenders
Crispy Curry Chicken Tenders with Creamy Honey Mustard Sauce
Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr 40 mins
 
Course: Main Course
Servings: 4
Author: Jeanie and Lulu's Kitchen
Ingredients
FOR THE MARINADE
  • 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
FOR THE BREADING
  • 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
FOR THE HONEY MUSTARD SAUCE
  • 1/4 cup Dijon mustard
  • 1/4 cup honey
  • 1 tablespoon plain greek yogurt
  • 1 tablespoon whole grain mustard
  • 1 pinch salt
Instructions
  1. 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.
  2. 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.
  3. 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!

10 thoughts on “Crispy Curry Chicken Tenders with Creamy Honey Mustard Sauce”

  1. 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

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