Chicken Tenders With Honey Mustard

May 13, 2020
Created by Chef Jake Driffill
25 minutes
Serves 2
  • Chicken
  • 2 cups safflower oil
  • 1/4 cup unbleached all-purpose flour
  • 1/2 cup breadcrumbs
  • 1/8 tsp ground black pepper
  • 1/8 tsp cayenne pepper
  • 1/4 tsp salt
  • 1-2 eggs, beaten
  • 1 1/2 tsp water
  • 6 chicken tenderloins
  • Honey Mustard
  • 5 Tbsp raw honey
  • 3 Tbsp Dijon mustard
  • 2 Tbsp maple vinegar

In a heavy frying pan over medium-high heat, add oil and heat until it reaches 325°.

To make the chicken, place flour in a pie tin. Place breadcrumbs in a separate pie tin and add pepper, cayenne pepper, and salt. Place eggs and water in a third pie tin.

One piece at a time, coat chicken in flour, eggs, and breadcrumbs. In small batches, fry chicken until golden brown and reaches an internal temperature of 165°, 6-8 minutes. Transfer chicken to a sheet pan lined with a wire rack lined with paper towels.

To make the honey mustard, in a bowl, combine honey, mustard, and vinegar. Serve with chicken.