Tony's Chicken Tenders with Honey Mustard Sauce
This recipe guides you through preparing delicious, crispy chicken tenders with a homemade tangy and sweet honey mustard dipping sauce. It focuses on proper deep-frying techniques and a well-seasoned panko breading to ensure juicy chicken with a satisfying crunch, perfect for a family meal or appetizer.
Equipment
- 1 Large pot or deep fryer For safe and efficient deep-frying.
- 1 Kitchen Thermometer Essential for monitoring oil temperature to ensure even cooking and prevent burning.
- 3 Shallow Bowls or Dishes For setting up the breading station (flour, egg, panko).
- 1 Tongs For safely handling and turning chicken in hot oil.
- 1 Sheet Tray with Paper Towels For draining excess oil from fried chicken tenders.
Ingredients
Main
- Peanut oil for frying
- 2 pounds boneless skinless chicken breasts
- 3 eggs
- 1 cup all-purpose flour
- 2 cups panko bread crumbs
- 1 teaspoon garlic powder
- 1 teaspoon lemon-pepper
- 1/2 teaspoon cayenne
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- Honey Mustard recipe follows
- 1/2 cup Dijon mustard
- 1/2 cup honey
- 2 tablespoons mayonnaise
- 1 tablespoons lemon juice
- Salt and pepper
Instructions
- Preheat oil to 350 degrees F.
- Cut the chicken breasts into long strips and set aside.
- Beat the 3 eggs in a separate bowl and measure the flour into another separate dish.
- Measure the panko into a pie plate or shallow bowl and season with garlic powder, lemon-pepper, cayenne, salt and pepper.
- Dip the chicken strips into the flour, the beaten egg and then dredge them into the seasoned panko.
- Fry in the hot peanut oil for 6 to 8 minutes, until golden brown, and remove to a paper towel lined sheet tray. Serve with Honey Mustard sauce.
Notes
1. Oil Temperature is Key: Maintaining a consistent 350°F (175°C) is crucial. Too low, and the chicken will be greasy; too high, and it will burn on the outside before cooking through. Use a thermometer. 2. Breading Technique: Ensure full coverage at each stage of the breading process. Press the panko firmly onto the chicken to create a robust crust that won't fall off during frying. 3. Batch Frying: Do not overcrowd the pot; this lowers the oil temperature and leads to soggy tenders. Fry in small batches to maintain crispiness. 4. Draining: Always transfer fried tenders to a wire rack set over paper towels. This allows air circulation, preventing the bottom from becoming soggy. 5. Honey Mustard: Taste and adjust the honey mustard sauce to your preference, adding more honey for sweetness or lemon juice for tang.