Chicken tenders, schnitzel bites, call them what you will - we love them, and we suspect we’re not alone. They're a staple at many restaurant chains, from Red Rooster to KFC, as well as on our dining tables.

Whether this dish is served as a main course or as a side dish, it will always be a welcome sight on our plates, especially during this cold weather - it’s the ultimate comfort food.

Buttermilk chicken tenders are a delicious variation on the classic dish, and they're even better when they're served with honey mustard.

Instagram user @pete_eatss shared his secret recipe for making the succulent buttermilk chicken tenders with honey mustard, and we're excited to share it with you!

While this recipe is not low-calorie, it is definitely worth the splurge.



Pete says that the key to making these chicken tenders succulent is in the marinade.

The food blogger recommends letting the chicken marinate for at least 30 minutes in a mixture of buttermilk, salt, pepper, garlic powder, onion powder, sugar, and hot sauce.

After the chicken has had a chance to marinate, it's time to start coating it.

Pete recommends a 50/50 ratio of rice flour and regular flour for the dry dredge, and then the wet batter made of buttermilk, egg, and flour.



The final coating is the seasoning flour mixture, which is a combination of flour, rice flour, garlic powder, onion powder, white pepper, cumin, paprika, salt, and pepper.

Once the chicken is coated, it's time to start frying. He recommends frying at 180 degrees Celsius for 6-8 minutes, removing and letting cool for a couple of minutes before frying the remaining batches.

Once all the chicken is fried, Pete recommends a double fry at 190 degrees Celsius for 2-3 minutes.

Finally, it's time to enjoy! The food blogger recommends dipping the chicken in a honey mustard sauce.


Buttermilk chicken tenders

Ingredients:

8-10 pieces of chicken tenders

Wet Batter:
1 cup buttermilk
1 egg
1/2 cup flour

Seasoning Flour:
1/2 cup flour
1/2 cup rice flour
1 tbsp Garlic powder
1 tbsp Onion powder
1 Tsp White pepper
1 Tsp Cumin
1 tbsp Paprika
1/2 Tbsp Salt
1 Tsp Pepper

Buttermilk Marinade:
1 cup buttermilk
1 Tsp Salt
1 Tsp Pepper
1 tbsp Garlic powder
1 tbsp Onion powder
1 Tsp Sugar
1 tbsp Hot sauce

Dry Dredge:
50/50 ratio rice flour and flour
1/2 cup each

Method:

1. Make your wet batter. (By combining all ingredients)
2. Make your seasoning flour mixture.
3. Make buttermilk marinade and let the chicken rest for 30min-1hr
4. Coat tenders in dry dredge and then wet batter followed by seasoning flour.
5. Fry at 180 degrees Celsius for 6-8 min. Remove and let cool for a couple of minutes as you fry the remaining batches. Once done, double fry.
6. Fry at 190 degrees Celsius for 2-3 min. For a double fry.
7. Dip in honey mustard sauce and enjoy!

Source: Instagram/@pete_eatss

Just a note for those who are looking to cut down on the calories of this dish — Pete says that you can air fry the chicken tenders instead of frying them. However, it should be noted that the texture of the meat will be different compared to its pan-fried counterpart.



Okay, now that the chicken tenders are ready, it is time to make the honey mustard sauce!

In a separate video, Pete shared how you can make an irresistible honey mustard sauce at home.



And the good news? The recipe is hassle-free! All you need to do is to mix mayonnaise, Dijon mustard, old style mustard, honey or agave, smoked paprika, garlic powder, and salt in a bowl and you’re good to go!

Honey mustard sauce

Ingredients:

• 3-4 Tbsp Mayo (I used kewpie) but any will work
• 1 tbsp Dijon Mustard
• 1/2 Tbsp Old Stlye Mustard
• 1-2 Tbsp Honey or Agave
• 1 Tsp Smoked Paprika
• 1 Tsp Garlic Powder
• Pinch Salt to taste

Method:

Combine all ingredients in a bowl, mix, serve and enjoy!

Source: Instagram/@pete_eatss



So, if you're looking for a delicious and easy-to-follow recipe for buttermilk chicken tenders with honey mustard, look no further than this recipe!

Will you give this one a go at home? Share your thoughts with us in the comments below!