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best darn chicken tenders

(27 ratings)
1lovetocook1x avatar
Blue Ribbon Recipe by
Cassie *
@1lovetocook1x
Somewhere, PA

Love these chicken tenders. I've made many tender recipes, but this is my favorite... flavorful, tender and crunchy. These would be wonderful to serve for your Super Bowl party. They're already on my list... enjoy!!

Blue Ribbon Recipe

Member's Choice! This is great homemade chicken tender recipe to serve at your next party. They would also be great if you have a group of teenagers in the house. These are pretty easy to make and we loved cooking them in a wok. The result was a crispy coating with juicy chicken. Dipped in the honey mustard, these are so good. For a time-saver, buy packaged chicken tenders. But be prepared - you will need to make a few batches of these. They are yummy! Check out more of our delicious chicken recipes!

— The Test Kitchen @kitchencrew
(27 ratings)
yield 4 - 6
prep time 10 Min
cook time 10 Min
method Deep Fry

Ingredients For best darn chicken tenders

  • 3 lb
    boneless, skinless chicken breasts cut into even slices - about 5 per breast
  • onion powder for seasoning chicken
  • 3
    eggs
  • 1/4 c
    milk
  • 1 Tbsp
    vegetable oil
  • 1/4 c
    all-purpose flour
  • 2 c
    all-purpose flour
  • 1 Tbsp
    Tony Chachere's Creole seasoning or Cajun seasoning - more for seasoning chicken
  • 1/2 - 1 Tbsp
    garlic powder - more for seasoning chicken
  • 1 Tbsp
    salt or can use less if preferred
  • oil for frying chicken
  • HONEY MUSTARD
  • 3/4 c
    mayonnaise
  • 3 Tbsp
    honey
  • 3 Tbsp
    yellow mustard
  • 1 Tbsp
    lemon juice
  • few dash
    hot sauce (optional)

How To Make best darn chicken tenders

  • Chicken tenders on a plate.
    1
    Prepare chicken. Slice into even pieces, as similar in size as you can get.
  • Tossing seasoned chicken tenders together.
    2
    Liberally season one side with garlic, onion, and Creole seasoning. Toss together.
  • Egg and flour mixture in two bowls.
    3
    Get out two bowls. In one add 2 cups of flour, 1 tablespoon Creole seasoning, salt, and garlic powder. Whisk together. In the second bowl, add eggs, 1/4 cup flour, 1/4 cup milk, and 1 tablespoon oil. Whisk until smooth.
  • Heating oil in a wok.
    4
    Heat enough oil in a deep pan or deep fryer (I use my wok) to cover chicken once placed in oil. Or, you can flip them as they cook, if you don't have enough oil to cover. Heat the oil to 350 degrees.
  • Dredging chicken tenders in egg mixture.
    5
    When the oil is hot enough, dredge chicken in the egg mixture.
  • Dredging chicken tenders in flour.
    6
    Then coat with flour mixture.
  • Placing chicken tenders in hot oil.
    7
    Drop into hot grease. They will float when done (about 8 - 10 minutes ). I always cook until golden.
  • Chicken tenders cooking in oil.
    8
    Add only 8 - 10 pieces at a time, depending on how big your pan is. You don't want to overcrowd or will cool down your grease too quickly, leaving you with greasy chicken. You may want to adjust heat as you go if it gets to be too hot, but you want it hot enough to crisp the chicken.
  • Sprinkling cooked chicken tenders with Creole seasoning.
    9
    As each batch is cooked, drain on paper towels. While hot, I sprinkle with salt or Creole seasoning.
  • Preparing the honey mustard.
    10
    Serve with my delicious honey mustard. To make the honey mustard, combine all ingredients together in a medium-sized bowl. Stir until blended and chill until ready to serve.
  • https://youtu.be/ZQ8wrL6y0n0?si=YyLOdEOLVBSfyivY
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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