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!