Chicken Tenders

5 from 2 votes

If you’re craving crispy, golden fried chicken tenders with two fantastic dipping sauces, this recipe is a game changer. Let’s dive into how to make these delectable chicken tenders from scratch!

Prep Time15

Cook Time15

Total Time30

Course: Chicken Recipes

Cuisine: American

Servings:

Author: Matt Price

Equipment

Deep Fryer
Deep Saucepan

Ingredients

2 lbs chicken tenders
2 cups of buttermilk
1 tablespoon hot sauce more to taste
AP Seasoning & Chicken Bouillon
Oil for frying

Seasoned Flour:

3 cups flour
1 tablespoon baking powder
½ cup cornstarch
AP Seasoning & Lemon Bae or whatever seasoning you prefer
Chicken Bouillon powder
1 packet salon

Homemade Honey Mustard:

½ cup mayo
2-3 tbsps honey
2 tbsps yellow mustard
1 tablespoon dijon mustard
AP seasoning to taste

Asian BBQ Sauce:

¼ cup low sodium soy sauce
1 tablespoon ginger
1 tablespoon garlic
1 tablespoon sriracha
2 tbsps hoisin sauce
¼ cup brown sugar
½ teaspoon sesame oil

Instructions

Marinate the Chicken

Prepare the Chicken Tenders: Start by placing the chicken tenders in a large bowl.
Pour the buttermilk over the chicken tenders, then add the hot sauce, a sprinkle of AP seasoning, and a pinch of chicken bouillon.
Toss to coat the chicken evenly and ensure every piece is submerged in the buttermilk mixture.
Marinate: Let the chicken marinate in the buttermilk mixture for at least 30 minutes, or up to 2 hours in the fridge for a deeper flavor.
The longer it marinates, the juicier and more flavorful the chicken will be.

Prepare the Seasoned Flour Coating:

Mix the Dry Ingredients: In a large bowl, combine the flour, baking powder, cornstarch, and your choice of seasoning (AP seasoning, Lemon Bae, and chicken bouillon powder are great choices).
If you’re using saffron, add it to the mix for a pop of color and extra flavor.

Make the Asian BBQ Sauce

Combine the Sauce Ingredients: In a small saucepan, combine the soy sauce, ginger, garlic, sriracha, hoisin sauce, brown sugar, and sesame oil.
Stir to combine and bring to a simmer over medium heat.

Simmer and Thicken: Let the sauce simmer for 3-5 minutes, stirring occasionally, until the sugar has dissolved and the sauce has thickened slightly.

Taste and adjust the heat level by adding more sriracha if you prefer it spicier.
Cool the Sauce: Remove the sauce from the heat and let it cool for a few minutes before serving.

Dredge the Chicken:

After marinating, remove the chicken tenders from the buttermilk mixture, allowing any excess liquid to drip off.
Coat each tender evenly in the seasoned flour mixture, pressing down gently to ensure a thick, even coating.
Set the coated tenders aside on a tray or plate as you prepare to fry.

Fry the Chicken Tenders:

Heat the Oil: In a deep frying pan or large pot, heat about 2 inches of oil over medium-high heat.
The oil is ready when a small drop of flour dropped in sizzles immediately.
Fry the Tenders: Carefully place the coated chicken tenders into the hot oil. Don’t overcrowd the pan — fry in batches if necessary.
Fry the chicken tenders for about 4-5 minutes per side, or until they’re golden brown and crispy, and the internal temperature reaches 165°F.
Drain and Rest: Once fried, remove the tenders from the oil and place them on a paper towel-lined plate to drain any excess oil.
Let them rest for a couple of minutes to allow the coating to crisp up even more.

Make the Homemade Honey Mustard:

Whisk the Ingredients: In a small bowl, combine the mayo, honey, yellow mustard, Dijon mustard, and a pinch of AP seasoning.
Whisk everything together until smooth and well combined.
Taste and adjust the sweetness or tanginess by adding more honey or mustard, depending on your preference.
Chill (Optional): For the best flavor, chill the honey mustard in the fridge for about 15 minutes before serving. This allows the flavors to meld together beautifully.

Serve and Enjoy!

Serve the Chicken Tenders: Once your chicken tenders are fried and crispy, serve them hot with both the homemade honey mustard and Asian BBQ sauce on the side for dipping.
Garnish (Optional): If you like, garnish with a little chopped cilantro or sesame seeds for added flavor and visual appeal.

Notes

Tips for the Best Fried Chicken Tenders:

Oil Temperature: Make sure your oil is hot enough to fry the chicken properly. If the oil isn’t hot enough, the chicken will absorb too much and become greasy. If it's too hot, the coating may burn before the chicken cooks through.
Seasoning: Don’t be afraid to get creative with your seasoning! Add garlic powder, paprika, or cayenne pepper to give the chicken a little extra kick.
Double Dipping: For an extra crispy coating, double-dip your chicken tenders — dip the chicken back in the buttermilk mixture and coat it again in the seasoned flour before frying.

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