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Buttermilk Fried Chicken Tenders with Honey Mustard

Yield: 4 Servings

Degree of difficulty: Moderate

Prep Time: 30 minutes

Bake Time: 15 minutes

Total Time: 45 minutes


For: Chicken tenders

2 pounds (900g) chicken tenders

1 pouch Cup4Cup Seasoned Fried Chicken Mix

2 cups (454g) buttermilk

Grapeseed oil or other neutral-flavored oil with a high smoke point

Kosher salt

For: Honey Mustard Dipping Sauce

½ cup (140g) honey

½ cup (120g) Dijon mustard

¼ cup (56g) mayonnaise


For: Chicken Tenders

  1. A day ahead, prepare the brine as directed. Brine the chicken tenders for 10 hours then drain well and refrigerate until needed.
  2. Fill a Dutch oven or other heavy pot suitable for frying about 3-inches deep with oil. Slowly heat the oil to 350°F.
  3. While the oil is heating, fill one mixing bowl with the fried chicken flour, and another with the buttermilk.
  4. One by one, lightly dredge the tenders in the flour then shake off the excess and place in the bowl of buttermilk.
  5. Coat all of the tenders in buttermilk. Remove a tender, shake off the excess buttermilk and toss in the flour again and transfer to a baking sheet. You may bread a few tenders at a time like this but don’t crowd them. Make sure the breaded tenders are kept in a single layer and not stacked on the sheet.
  6. Fry 4-6 tenders at a time to prevent the oil temperature from dropping too much. Fry until golden brown and crisp – about 7 minutes.
  7. Remove the tenders from the oil and drain on a rack. Keep hot in a low oven while you fry the remaining tenders.

 For: Honey Mustard

  1. Whisk all the ingredients together in a small bowl and keep refrigerated until needed.
  2. Prepare the sauce before frying the chicken and keep chilled.

 To Assemble:

  1. Sprinkle the tenders lightly with salt and serve piping hot with the honey moustard sauce.