Ingredients
Scale
For the Chicken Tenders:
- 1 lb boneless, skinless chicken breasts, cut into 1-inch strips
- 1 cup all-purpose flour
- 1/2 cup panko bread crumbs
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon salt
- 2 large eggs, beaten
- Oil for frying (vegetable or canola oil)
For the Honey Mustard Dip:
- 1/4 cup mayonnaise
- 2 tablespoons honey
- 1 tablespoon Dijon mustard
- 1 teaspoon yellow mustard
- 1 teaspoon lemon juice
Instructions
- Prepare the Coating
- In a shallow bowl, combine flour, panko bread crumbs, paprika, garlic powder, onion powder, and salt. Mix thoroughly.
- Coat the Chicken
- Dip each chicken strip into the beaten eggs, ensuring it’s fully coated. Dredge the strip in the flour mixture, pressing gently to adhere the coating evenly.
- Fry the Chicken
- Heat about 1 inch of oil in a large skillet over medium heat. When the oil reaches 350°F (175°C), fry the chicken strips in batches for 3-4 minutes per side, until golden brown and fully cooked. Transfer the fried chicken to a paper towel-lined plate to drain excess oil.
- Make the Honey Mustard Dip
- In a small bowl, whisk together mayonnaise, honey, Dijon mustard, yellow mustard, and lemon juice until smooth and creamy.
- Serve
- Arrange the crispy chicken tenders on a serving platter and serve warm with the honey mustard dip on the side.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Method: Frying, Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 portion (1/4 of the recipe)
- Calories: 450 kcal
- Sugar: 8g
- Sodium: 600 mg
- Fat: 22 g
- Saturated Fat: 4 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 1 g
- Protein: 26 g
- Cholesterol: 120 mg