Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken breasts, cut into 1-inch thick tenders
  • 1/2 cup (120ml) buttermilk
  • 1 large egg
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon paprika
  • 1 cup (120g) panko breadcrumbs
  • 1/4 cup (30g) all-purpose flour
  • 1/4 cup (30g) grated Parmesan cheese (optional)
  • 1 teaspoon dried parsley
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup (120ml) Dijon mustard
  • 1/4 cup (85g) honey
  • 2 tablespoons (30ml) mayonnaise
  • 1 tablespoon (15ml) apple cider vinegar
  • 1 teaspoon Worcestershire sauce
  • Pinch of cayenne pepper (optional)

Instructions:

  1. In a bowl, whisk together buttermilk, egg, salt, pepper, garlic powder, and paprika. Add chicken tenders, toss to coat, and let marinate in the refrigerator for at least 20 minutes (or up to 2 hours).
  2. In another bowl, combine panko breadcrumbs, flour, Parmesan cheese (if using), parsley, garlic powder, salt, and pepper.
  3. Dredge each chicken tender in the panko mixture, pressing firmly to ensure the breadcrumbs adhere.
  4. If baking, preheat oven to 400°F (200°C). Place coated chicken tenders on a baking sheet lined with parchment paper or foil. Bake for 15-20 minutes, flipping halfway through, until golden brown and the internal temperature reaches 165°F (74°C). If frying, heat about 1/2 inch of oil in a large skillet over medium-high heat. Carefully add the chicken tenders, ensuring not to overcrowd the pan. Cook for 3-4 minutes per side, until golden brown and cooked through. Drain on paper towels.
  5. In a small bowl, whisk together Dijon mustard, honey, mayonnaise, apple cider vinegar, Worcestershire sauce, and cayenne pepper (if using).
  6. Serve the cooked Honey Mustard Chicken Tenders immediately with the honey mustard sauce for dipping.