Golden Homemade Chicken Tenders with a Sweet Honey Mustard
To top it off, I whip up a little spicy honey mustard sauce that takes the whole dish to the next level. When I say they’re crunchy, juicy, and downright delicious, I’m not exaggerating.
Perfect Homemade Chicken Tenders: A Combination of Crispiness and Juiciness
For the best homemade chicken tenders, I recommend using chicken tenderloins if you can find them. These are the small, thin strips of meat that are naturally part of the chicken breast. They cook quickly and stay juicy, making them ideal for this dish. If tenderloins aren’t available, you can always use chicken breasts cut into strips. Just make sure they’re not too thick, or you’ll end up with a tender that’s golden brown on the outside but undercooked inside.
The Secrets to Making Perfectly Crispy Homemade Chicken Fingers
These are the little tricks I use to make my chicken fingers crispy, flavorful, and tender, with that extra delicious twist:
1. Panko Breadcrumbs and Coconut: Instead of using regular breadcrumbs, I use panko breadcrumbs and shredded coconut to create a unique, flavorful, and extra crispy coating for my chicken tenders. The panko gives them a light, airy crunch, while the coconut adds a subtle sweetness and extra texture.
2. Cornflakes and Cornmeal: To add even more crunch, I include crushed cornflakes and a bit of very fine cornmeal in the breading mixture. This combination really enhances the crispiness of the chicken tenders.
3. Seasoning the Breading: I always make sure to season the breading mixture with cayenne pepper (for a subtle heat in the background), smoked paprika, and salt. This way, the tenders are flavorful all the way through.
4. Proper Dredging Technique: I like to emphasize the importance of dredging the chicken in flour before dipping it in the egg mixture. The flour dries the surface of the chicken, allowing the egg to adhere better, which in turn helps the breadcrumb coating stick more effectively.
5. Oil Temperature: I always make sure to maintain the right oil temperature—about 325°F to 350°F—when frying. This ensures that the chicken tenders cook evenly and stay moist and juicy inside while becoming perfectly crispy on the outside.
How to Serve Chicken Tenders
Here are a couple of suggestions
Dipping Sauces
Sides
Chicken tenders pair beautifully with a variety of sides. For a classic combo, serve them with French fries or a creamy coleslaw. If you’re aiming for a healthier option, roasted vegetables or a fresh garden salad are excellent choices. And don’t forget about the bread! A warm, buttery biscuit or a slice of garlic bread can be just the thing to round out your meal.
Suggested Pairings: A Culinary Match Made in Heaven
Pairing chicken tenders with the right sides and beverages can transform a simple meal into a feast.
Beverages
If you’re looking for a refreshing drink to accompany your chicken tenders, a cold glass of lemonade or iced tea is always a winner. For adults, a crisp white wine like Sauvignon Blanc or a light beer pairs perfectly with the tender, juicy chicken.
Salads
Chicken tenders are fantastic atop a salad. A Caesar salad with crispy chicken tenders, Parmesan cheese, and crunchy croutons is a hearty, satisfying meal. Or go for something lighter with a mixed green salad topped with sliced tenders, cherry tomatoes, cucumbers, and a balsamic vinaigrette.
Storing and Reheating: Enjoying Leftover Chicken Tenders
If you happen to have leftover chicken tenders (though I doubt you will), storing them properly is key to maintaining their deliciousness. Place the leftover chicken tenders in an airtight container and store them in the refrigerator for up to three days.
When it comes time to reheat, avoid the microwave if you can—it tends to make the breading soggy. Instead, reheat the tenders in an oven at 350 degrees F for about 10 minutes or until they are heated through and crispy. You can also use an air fryer for an even quicker option. Just a few minutes at 375 degrees F, and they’ll be as crispy as when you first made them.
Ready to Make Your Own Homemade Chicken Tenders?
Homemade chicken tenders are not only easy to make, but they’re also a crowd-pleaser. Whether you’re frying them up in a skillet or opting for a healthier baked version, you can’t go wrong with this classic dish. Serve them with your favorite dipping sauce, pair them with some tasty sides, and enjoy a meal that’s crispy, juicy, and downright delicious.
So, what are we waiting for? Let’s get cooking!
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.
- 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
Prevent your screen from going dark
- 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!
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.
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
A Brief History of Chicken Tenders
While chicken tenders, also known as chicken fingers or chicken strips, might seem like a modern creation, they’ve actually been around for a while. They can be traced back to the 1950s in the United States. Some say they were first served in Manchester, New Hampshire, at the Puritan Backroom, a family-run restaurant that’s been a local favorite for decades. However, like many iconic dishes, the exact origin is up for debate. What we do know is that chicken tenders quickly became a staple in American cuisine.
Frequently Asked Questions About Homemade Chicken Fingers
1. What is the best way to make homemade chicken tenders crispy?
To achieve crispy chicken tenders, use a combination of panko breadcrumbs and crushed cornflakes for the coating. Ensure the chicken is dry before breading and follow a three-step process: flour, egg wash, and breadcrumb mixture. Cooking them at the right temperature—baking at 400°F or frying at 350°F—will also help attain a perfect crunch.
2. How can you keep homemade chicken tenders moist and juicy?
Marinating the chicken tenders in buttermilk or a seasoned yogurt mixture for at least 30 minutes helps lock in moisture and tenderize the meat. Cooking them until they reach an internal temperature of 165°F ensures they are fully cooked yet still juicy. Avoid overcooking, as it can dry out the chicken.
3. Can you make homemade chicken tenders ahead of time and freeze them?
Yes, you can prepare and bread the chicken tenders in advance, then freeze them on a baking sheet before transferring to a freezer-safe bag. When ready to cook, bake them directly from frozen at 400°F for 20-25 minutes or fry until golden and cooked through. This method provides a convenient, homemade option for quick meals.
4. What are the best dipping sauces to serve with homemade chicken tenders?
Popular dipping sauces include honey mustard, barbecue, and ranch dressing, which complement the savory flavor of the tenders. For a spicy kick, try sriracha mayo or buffalo sauce. You can also experiment with sweet and sour or garlic aioli for different flavor profiles.
5. How should you store and reheat leftover chicken tenders?
Store leftover tenders in an airtight container in the refrigerator for up to four days. Reheat them in the oven at 350°F or in an air fryer to restore their crispiness, avoiding the microwave which can make them soggy. Ensure they are heated through before serving.
6. Can homemade chicken tenders be baked instead of fried?
Absolutely, baking is a healthier alternative that still yields crispy results. Place the breaded tenders on a wire rack over a baking sheet, lightly spray with cooking oil, and bake at 400°F for 15-20 minutes. The wire rack allows air circulation, helping the tenders cook evenly and stay crispy.
7. What kind of chicken should you use for making chicken tenders?
Chicken tenderloins are ideal due to their size and tenderness, but sliced chicken breasts work well too. Cut the breasts into uniform strips to ensure even cooking. Fresh, high-quality chicken will yield the best flavor and texture.
8. How can you make gluten-free homemade chicken tenders?
Use gluten-free breadcrumbs or crushed rice cereal for the coating, and substitute all-purpose flour with almond or gluten-free flour blends. Follow the standard breading and cooking process, ensuring all ingredients, including seasonings and sauces, are gluten-free for a safe and tasty meal.
9. How do you prevent the breading from falling off homemade chicken tenders?
Ensure the chicken is dry before breading and follow the proper dredging steps: flour, egg wash, then breadcrumbs, pressing the coating firmly onto the chicken. Let the breaded tenders rest for 10-15 minutes before cooking to help the coating adhere better. Avoid overcrowding the pan and handle them gently during cooking.
10. Can you make chicken tenders without using eggs?
Yes, you can substitute eggs with buttermilk, milk mixed with a little flour, or dairy-free alternatives like almond milk for binding the breading. These substitutes help the coating stick effectively while also adding flavor and moisture to the chicken tenders.
11. How do you make chicken tenders crispy without frying?
Baking or air frying are excellent methods for achieving crispiness without deep frying. Coat the tenders thoroughly and spray lightly with oil before cooking. Bake at a high temperature like 425°F or air fry at 375°F until golden brown and crispy.
12. What is the best temperature to cook chicken tenders?
For baking, cook at 400°F to 425°F for optimal crispiness and juiciness. If frying, maintain the oil temperature around 350°F. Always ensure the internal temperature of the chicken reaches 165°F for safe consumption.
13. How can you make chicken tenders healthier?
Opt for baking or air frying instead of deep frying to reduce fat content. Use whole wheat or gluten-free breadcrumbs and incorporate seasonings instead of excessive salt. Serving them with fresh vegetable sides or salads also enhances the nutritional value of the meal.
14. Can you marinate chicken tenders overnight?
Yes, marinating chicken tenders overnight enhances their flavor and tenderness. Use marinades like buttermilk with spices, citrus-based mixtures, or yogurt blends. Ensure the chicken is refrigerated during marination to keep it safe and fresh.
15. How do you make chicken tenders more flavorful?
Add a variety of spices and herbs to your breading mixture, such as paprika, garlic powder, onion powder, and dried herbs like oregano or thyme. Marinating the chicken in seasoned liquids or incorporating grated parmesan into the coating can also boost flavor significantly.
16. How do you prevent chicken tenders from drying out in the oven?
Marinating beforehand and coating them properly helps retain moisture. Bake at the appropriate temperature and avoid overcooking by checking for doneness when the internal temperature reaches 165°F. Using a wire rack allows even cooking without drying out the meat.
17. What sides go well with chicken tenders?
Classic sides include French fries, coleslaw, and mashed potatoes. For healthier options, consider roasted vegetables, steamed broccoli, or a fresh garden salad. Macaroni and cheese or corn on the cob also pair deliciously with chicken tenders.
18. How do you make spicy homemade chicken tenders?
Incorporate spices like cayenne pepper, chili powder, or hot sauce into the marinade and breading mixture. You can also serve the cooked tenders with spicy dipping sauces such as buffalo sauce or spicy mayo to add extra heat.
19. How do you reheat frozen chicken tenders?
Preheat your oven to 375°F and place the frozen tenders on a baking sheet in a single layer. Bake for 15-20 minutes, or until they are heated through and crispy. An air fryer set at 370°F for 10-12 minutes is another effective reheating method.
20. How do you make crispy homemade chicken tenders in an air fryer?
Preheat the air fryer to 375°F and arrange the breaded tenders in a single layer, avoiding overlap. Lightly spray with cooking oil and cook for 10-12 minutes, flipping halfway through, until they are golden brown and reach an internal temperature of 165°F.
Chef Jean-Pierre, born in Aix-en-Provence, France, honed his culinary skills at a young age, mastering the art of charcuterie by the age of twelve. Determined to become a chef, he began his formal apprenticeship at L’Oustau de Baumaniere in Provence, one of the world’s best restaurants with a 3-star Michelin rating.
Jean-Pierre continued his apprenticeship on the French Riviera where he worked at famous restaurants, such as L’Oasis at La Napoule, Le Vendome in Aix-en-Provence, and the the Carlton in Cannes. In 1976, he opened The Left Bank Restaurant, consistently recognized as one of the best in America for 22 years by magazines like “Bon Appetit,” “Conde Nast,” “Gourmet Magazine” and “Travel & Leisure.”
Jean-Pierre was also a popular TV personality, having hosted National Public Television series like “Incredible Cuisine” and “Sunshine Cuisine.” He was also nominated for “Best Culinary Video” by the James Beard Foundation and operated the nationally renowned “Chef Jean-Pierre’s Cooking School” and was a sought-after guest on shows like “The Today Show” and “Larry King Live.”
With over 1.9 Million Subscribers to his Chef Jean-Pierre YouTube Channel, he is a widely respected figure in the culinary world, known for his skill and dedication to his craft, but even more so known for making gourmet cooking fun and easy to learn.