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To make these tasty chicken tenders, you need: - 1 lb chicken tenders - 1 cup buttermilk - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon paprika - 1 teaspoon salt - ½ teaspoon black pepper - 1 cup all-purpose flour - ½ cup cornstarch - Vegetable oil (for frying) These ingredients give the tenders a juicy inside and a crispy outside. The buttermilk helps tenderize the chicken. The garlic and onion powders add great flavor. The paprika gives it a nice color and a bit of warmth. For the sweet honey mustard dip, you will need: - ½ cup mayonnaise - ¼ cup honey - 2 tablespoon Dijon mustard - 1 tablespoon apple cider vinegar - Salt and pepper to taste This dip is creamy and sweet, with a tangy kick. The honey balances the mustard's sharpness. You can adjust the flavors to your liking. Add more honey for sweetness or more mustard for a bold taste. To make your dish look even better, consider these garnishes: - Fresh parsley - Fresh rosemary Adding fresh herbs gives a nice touch. They brighten the plate and add a pop of color. You can place them around the chicken or on top for a beautiful finish. Start by making the marinade. In a large bowl, mix 1 cup of buttermilk, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon paprika, 1 teaspoon salt, and ½ teaspoon black pepper. This mixture gives the chicken great flavor and helps it stay juicy. Add the chicken tenders and coat them well. Cover the bowl and refrigerate for at least 1 hour. If you have time, let it marinate overnight for extra taste. While the chicken marinates, prepare the dredging mixture. In a separate bowl, combine 1 cup of all-purpose flour and ½ cup of cornstarch. This blend creates a crispy crust. Stir well to mix them evenly and set aside for later use. Now it's time to heat the oil. In a large skillet or deep fryer, pour enough vegetable oil to cover the bottom by about 1 inch. Heat the oil to 350°F (175°C). A thermometer helps ensure the right temperature. This step is key for crispy chicken. Once the chicken is marinated, take it out of the fridge. Let the excess buttermilk drip off each tender. Then, dredge each piece in the flour-cornstarch mixture. Make sure to cover each tender evenly. A thick coating gives you that crunchy texture. Carefully place the coated chicken tenders in the hot oil. Do this in batches to avoid overcrowding. Fry them for about 5-7 minutes. Look for a golden brown color. Turn them occasionally for even cooking. Check that the internal temperature reaches 165°F (75°C) for safety. While the chicken fries, you can make the honey mustard dip. In a small bowl, whisk together ½ cup mayonnaise, ¼ cup honey, 2 tablespoon Dijon mustard, and 1 tablespoon apple cider vinegar. Add a pinch of salt and pepper to taste. Adjust the sweetness or tanginess based on your preference. This dip pairs perfectly with the chicken. Once the chicken is cooked, transfer it to a wire rack lined with paper towels. This helps drain excess oil. Serve the crispy chicken tenders on a rustic board. Garnish with fresh herbs like parsley. Place the honey mustard dip in a small bowl on the side. This makes for an inviting display and a delicious meal. To get crispy chicken tenders, start with a good dredging. Mix flour and cornstarch equally. This mix helps create a crunchy crust. When frying, do not overcrowd the pan. Fry in batches for even cooking. Cook each tender until golden brown. This usually takes about 5 to 7 minutes. Always check that the chicken's inside is fully cooked. The right temperature is 165°F (75°C). For frying, I recommend using vegetable oil. It has a high smoke point. This means it won’t burn easily. Canola oil is another good choice. Both oils give a nice flavor and crispiness. Avoid using olive oil because it burns at lower temperatures. Marinating is key to flavor. I suggest at least 1 hour in the fridge. If you have more time, marinate overnight for deeper flavor. The buttermilk tenderizes the chicken. It also adds moisture. This step is crucial for juicy tenders. {{image_2}} To spice things up, add heat to your chicken tenders. Mix in cayenne pepper or hot sauce into the buttermilk marinade. You can start with 1 teaspoon of cayenne. Adjust according to your taste. This adds a fiery kick that balances well with the honey mustard dip. Serve these spicy tenders with cooling sides, like coleslaw or cucumber salad. If you prefer a lighter option, try baking the chicken tenders. Follow the same marinating steps. Instead of frying, preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. After dredging the chicken, place them on the sheet. Bake for 15-20 minutes, flipping halfway through. Ensure they reach an internal temperature of 165°F (75°C). The result? Crispy, healthier tenders that still taste great. While honey mustard is a classic, feel free to explore other dips. For a zesty twist, create a sriracha mayo by mixing mayonnaise with sriracha sauce. For a tangy option, try a yogurt ranch dip. Mix plain yogurt with ranch seasoning for a fresh flavor. Each dip adds a new layer of taste to your chicken tenders. To keep your chicken tenders fresh, let them cool down first. Place them in an airtight container. They stay good in the fridge for up to 3 days. To keep them crispy, avoid stacking them too much. You can also layer them with paper towels to absorb extra moisture. When it's time to eat those yummy leftovers, you can reheat them in the oven. Preheat your oven to 375°F (190°C). Spread the chicken tenders on a baking sheet. Bake for about 10-15 minutes or until they are hot and crispy again. You can also use an air fryer. Just heat it to 350°F (175°C) and cook for about 5-7 minutes. This method keeps them nice and crunchy. For longer storage, freeze the chicken tenders. First, let them cool completely. Then, place them in a freezer-safe bag or container. They can last up to 3 months in the freezer. When you’re ready to eat, thaw them in the fridge overnight. Reheat as mentioned above for the best taste and texture. You can use regular milk, but it won’t be as rich. Buttermilk adds a tangy flavor. It also helps tenderize the chicken. If you don’t have buttermilk, add one tablespoon of vinegar to a cup of milk. Let it sit for five minutes. This creates a quick substitute. The best way to check is by using a meat thermometer. The chicken should reach an internal temperature of 165°F (75°C). If you don't have a thermometer, cut into a tender. The meat should be white, and the juices should run clear. Yes! You can make the honey mustard dip ahead of time. Just mix all the ingredients and store it in the fridge. It tastes even better after sitting for a few hours. This allows the flavors to blend. You can keep it in the fridge for up to one week. These tasty chicken tenders pair well with various sides. Try serving them with coleslaw, fries, or a fresh salad. You can also add some corn on the cob for a fun touch. You can store leftover fried chicken tenders in the fridge for up to four days. Keep them in an airtight container. For longer storage, freeze them for up to three months. Reheat in the oven for the best texture. You’ve learned about the key ingredients for tasty chicken tenders and honey mustard dip. I shared step-by-step instructions to make the perfect meal. We explored tips to get that crispy texture and discussed fun variations. Plus, I provided storage tips to keep leftovers fresh. Now, you can impress friends and family with your cooking skills. Enjoy making these chicken tenders and let your creativity shine!

Buttermilk Fried Chicken Tenders with Honey Mustard Dip

Savor the crunch of homemade Crispy Buttermilk Fried Chicken Tenders paired with a delicious Sweet Honey Mustard Dip! This easy recipe walks you through marinating, dredging, and frying tender chicken to golden perfection, perfect for your next gathering or cozy dinner. Don't miss out on impressing your family and friends—click through for the full recipe and get ready to indulge! #FriedChicken #ChickenTenders #ButtermilkChicken #RecipeOfTheDay
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Ingredients
  

1 lb chicken tenders

1 cup buttermilk

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon paprika

1 teaspoon salt

½ teaspoon black pepper

1 cup all-purpose flour

½ cup cornstarch

Vegetable oil (for frying)

Honey Mustard Dip:

½ cup mayonnaise

¼ cup honey

2 tablespoon Dijon mustard

1 tablespoon apple cider vinegar

Salt and pepper to taste

Instructions
 

Marinate the Chicken: In a large bowl, combine buttermilk, garlic powder, onion powder, paprika, salt, and pepper. Add the chicken tenders, ensuring they are well-coated. Cover and refrigerate for at least 1 hour (or up to overnight for more flavor).

    Prepare the Dredging Mixture: In a separate bowl, mix together flour and cornstarch. Set aside.

      Heat the Oil: In a large skillet or deep fryer, pour in enough vegetable oil to cover the bottom by about 1 inch. Heat the oil to 350°F (175°C).

        Dredge the Chicken: Remove the marinated chicken from the refrigerator. Take each tender and let the excess buttermilk drip off, then dredge it in the flour-cornstarch mixture, ensuring a thick, even coat.

          Fry the Chicken: Carefully place the coated chicken tenders in the hot oil, cooking in batches if necessary to avoid overcrowding. Fry for about 5-7 minutes, or until golden brown and crispy, turning occasionally to ensure even cooking. Use a thermometer to check that the internal temperature reaches 165°F (75°C).

            Drain and Rest: Once cooked, transfer the chicken tenders to a wire rack lined with paper towels to drain excess oil.

              Make the Honey Mustard Dip: In a small bowl, whisk together mayonnaise, honey, Dijon mustard, apple cider vinegar, and a pinch of salt and pepper until smooth. Adjust sweetness or tanginess to preference.

                Serve: Plate the crispy chicken tenders and serve with the honey mustard dip on the side.

                  Prep Time: 15 min | Total Time: 1 hr 15 min | Servings: 4

                    - Presentation Tips: Serve the chicken tenders on a rustic wooden board, garnished with fresh herbs like parsley or rosemary, and place the honey mustard dip in a small bowl in the center for an inviting display.