If you're craving something that's both sweet and spicy, these Spicy Honey Mustard Chicken Tenders are the perfect choice. They're crispy, flavorful, and easy to make, which makes them a great option for a family dinner or a casual get-together with friends.
The magic begins with the chicken breast tenders, which are tender and cook quickly, making them perfect for frying. Soaking them in buttermilk helps tenderize the meat and adds a subtle tang. The flour and cornstarch create a light, crispy coating, while the baking powder ensures the tenders puff up nicely. To bring the heat, we add cayenne pepper and paprika, with garlic powder for depth of flavor. The vegetable oil is our frying medium, chosen for its high smoke point. For the dipping sauce, honey and Dijon mustard provide a sweet and tangy kick, with a touch of apple cider vinegar for balance.
These tenders pair wonderfully with a fresh green salad or coleslaw to balance the heat. For a heartier meal, serve them with mashed potatoes or a side of roasted veggies. A cold, crisp beer or a refreshing lemonade would complement the meal perfectly.
First, grab a bowl and pour in the buttermilk, season it with salt and pepper, and then toss in the chicken tenders. Let them marinate for at least 30 minutes. This soak will not only flavor the chicken but also keep it juicy. While the chicken is getting cozy in the buttermilk, mix up your dry ingredients in another bowl. Combine the flour, cornstarch, baking powder, cayenne pepper, paprika, and garlic powder, stirring until everything is well distributed.
Now, heat your vegetable oil in a large skillet over medium-high heat. You want the oil to reach about 350°F, so a thermometer is handy here. Once the oil is ready, dredge each chicken tender in your flour mixture, ensuring they’re thoroughly coated. This is where the magic happens, so don’t rush it!
Carefully place the tenders in the hot oil, frying them in batches if necessary. You'll want to cook them for about 5-7 minutes, turning occasionally, until they’re a beautiful golden brown. As each batch finishes, remove them and let them drain on paper towels. This step keeps them crispy and not overly oily.
For the dipping sauce, whisk together the honey, Dijon mustard, and apple cider vinegar in a small bowl. It’s a quick process, but this sauce is the perfect complement to the spicy chicken.
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