Homemade Chicken Tenders Recipe with Honey Mustard Sauce
These Juicy and Crispy Chicken Fingers are a delightful treat! Coated with a unique blend of panko breadcrumbs, shredded coconut, and crushed cornflakes, they are perfectly crispy on the outside while remaining juicy and tender on the inside. Paired with a delicious spicy honey mustard sauce.
Recipe Video
Recipe Ingredients
- 1 pound Chicken Tenderloins, or Chicken Breast cut into strips
- 1 cup All-Purpose Flour
- 2 Eggs, beaten
- 2 cups Panko Breadcrumbs
- ¾ cup Unsweetened Shredded Coconut
- 2 cups Crushed Cornflakes when crushed becomes about 1 cup
- ¼ cup Fine Cornmeal
- ¼ teaspoon Cayenne Pepper
- 2 teaspoons Smoked Paprika
- 2 teaspoon Kosher Salt, divided
- 1 teaspoon Black Pepper
- 1 cup Vegetable Oil, for frying
For the Honey Mustard Sauce:
- 2 Eggs
- 2 tablespoons Dijon Mustard with Seeds
- 4 cloves Garlic, minced
- 4 tablespoons Honey (the Chef used Acacia Honey)
- ½ teaspoon Red Chili Pepper, finely chopped
- 1 teaspoon Spicy Harissa (optional)
- 1 tablespoon Yellow Mustard
- ¾ cup Lemon Olive Oil (or regular olive oil)
- 1 tablespoon Lemon Juice
- Salt and Pepper, to taste
Recipe Instructions
- Begin by preparing the coating for the chicken. In a large bowl, combine the panko breadcrumbs, shredded coconut, crushed cornflakes, fine cornmeal, cayenne pepper, smoked paprika, and 1 teaspoon of salt. Mix thoroughly to ensure even distribution of spices and textures.
- In 3 separate dishes, the Chef used small lasagna pans, add in one the flour, the other 2 beaten eggs and the other the previously mixed bread crumb make sure each dish is properly seasoned with salt and black pepper.
- Dip each chicken strip first in the flour, shaking off any excess, then in the beaten eggs also shaking off any excess, and finally coat it in the panko mixture, pressing lightly to adhere the coating.
- Heat the vegetable oil in a deep-frying pan to 325°F (160°C).
- When the oil is at temperature, start to cook the chicken strips in batches, making sure not to overcrowd the pan. Cook each strip until golden brown and cooked through. The internal temperature should not exceed 155°F (68°C). Drain on paper towels or a drying rack and set aside.
- For the sauce, combine eggs, dijon mustard, garlic, honey, chili pepper, harissa, yellow mustard, and lemon juice in a blender or with an immersion blender. Slowly add the lemon olive oil while blending to create a thick, emulsified sauce. Season with salt and pepper to taste.
- Serve the chicken fingers hot with the honey mustard sauce on the side. Enjoy the crunch and juiciness of these delicious chicken fingers with a perfect blend of sweet and spicy flavors from the sauce!
Pro-Tips
Achieving That Perfect Crispy Coating
Want to know the secret to super crispy chicken tenders? It’s all about the breading. For an extra crispy coating, use a combination of panko breadcrumbs and finely crushed cornflakes. The panko gives the tenders that light, airy crunch, while the cornflakes add a subtle sweetness and additional crispiness. Before you dredge the chicken, be sure to season the flour with salt, pepper, and a little garlic powder. This ensures that every bite is packed with flavor, even before you get to the breading. And speaking of breading, don't rush the process. Take the time to dredge the chicken in flour, then dip it in a beaten egg mixture, and finally coat it with your breadcrumb mixture. Make sure the chicken is fully covered for maximum crispiness.Bonus Pro-Tip: Baking for a Healthier Option
If you're looking to cut back on calories but don’t want to sacrifice that delicious crispy texture, baked chicken tenders are the way to go. Preheat your oven to 400 degrees F and place the breaded chicken tenders on a wire rack set over a baking sheet. This allows the hot air to circulate around the chicken, giving you a crispy exterior without the need for frying. To make sure they come out golden brown and crunchy, spray the tenders lightly with cooking spray before baking. Bake for about 15-20 minutes, flipping them halfway through, until the chicken is cooked through and the coating is crispy. Trust me, your homemade chicken tenders will still be juicy and full of flavor.Equipment - You can find the items below at our online store!
Nutrition
Calories: 903.83kcalCarbohydrates: 53.66gProtein: 36.8gFat: 61.63gSaturated Fat: 18.12gPolyunsaturated Fat: 6.72gMonounsaturated Fat: 33.35gTrans Fat: 0.03gCholesterol: 236.26mgSodium: 1726.78mgPotassium: 748.71mgFiber: 6.28gSugar: 21.3gVitamin A: 841.84IUVitamin C: 5.36mgCalcium: 110.5mgIron: 4.36mg