Best Chicken Tenders With Tarragon Honey Mustard Recipes

CHICKEN TENDERS WITH TARRAGON HONEY MUSTARD

Steps:

• Mix the honey, mustard and tarragon ahead to blend flavors. Store in refrigerator overnight or longer.
• Cut the chicken into 1/2 x 2 inch strips.
• Mix the flour, salt, pepper and garlic powder in a shallow bowl.
• Dip chicken in milk then roll in flour to coat well. Shake off excess, then dip in milk and roll in flour again.
• Place chicken on waxed paper.
• Pour oil into a heavy pan, about 1/4 inch deep. Heat over medium high to 350 degrees.
• Fry chicken in batches turning once until golden brown.
• Drain on paper towels and serve with dipping sauce.

CRISPY CHICKEN TENDERS WITH HONEY MUSTARD SAUCE

Steps:

• Cut chicken into long strips. Set aside.
• Place beaten eggs in a shallow bowl. Place flour in another shallow bowl (I like to season flour with 1/2 teaspoon salt, pepper, and cayenne for extra flavor).
• Place panko breadcrumbs in another shallow bowl and season with garlic powder, lemon pepper, cayenne, salt and pepper. Mix well.
• Dip the chicken strips in the flour, then the beaten egg, then dredge into seasoned panko.
• Fry chicken in batches in deep fryer preheated to 350 degrees for about 6-8 minutes. The chicken should be cooked through and golden brown.
• Remove to drain on paper towels. Sprinkle with additional salt and pepper once out of the fryer. Serve with honey mustard sauce.
• To make the honey mustard sauce: Mix together the mustard, honey, mayo, lemon juice and season with salt and pepper to taste. Will keep in fridge up to a week.

TONY'S CHICKEN TENDERS WITH HONEY MUSTARD SAUCE

Steps:

• Preheat oil to 350 degrees F.
• Cut the chicken breasts into long strips and set aside.
• Beat the 3 eggs in a separate bowl and measure the flour into another separate dish.
• Measure the panko into a pie plate or shallow bowl and season with garlic powder, lemon-pepper, cayenne, salt and pepper.
• Dip the chicken strips into the flour, the beaten egg and then dredge them into the seasoned panko.
• Fry in the hot peanut oil for 6 to 8 minutes, until golden brown, and remove to a paper towel lined sheet tray. Serve with honey mustard sauce.
• For the honey mustard dressing, mix the last five ingredients together in a small bowl and season with salt and pepper. The sauce can be held in the refrigerator for 1 week.

COPYCAT HONEY-MUSTARD CHICKEN TENDERS

Steps:

• Mix eggs, honey mustard, and pepper together in a bowl. Mix flour, chicken seasoning, cayenne, red pepper flakes, seasoning salt, and salt together in a second bowl. Mix bread crumbs and garlic salt together in a third bowl.
• Dredge chicken tenders in the egg-honey mixture, then in the flour mixture, then back in the egg-honey mixture, and finally in the breading mixture. You want a medium coating on each tender.
• Heat oil in a pan over medium-high heat. Fry tenders in the hot oil until breading is dark and crispy and chicken is no longer pink in the center and the juices run clear, about 10 minutes per side.