Chicken Tenders Recipe

Chicken Tenders recipe made with chicken breasts soaked in cold buttermilk, dipped in a spicy coating of flour and masa, then fried to a crispy golden brown. Includes a delicious Honey Mustard Dip.

The original recipe for Chicken Fingers came in the mail advertising a monthly recipe collection program.

I wasn't interested in enrolling in a club, but did like the idea of making homemade chicken nuggets because that was all my granddaughter wanted to eat.

It had a bland taste, I wanted to improve it's taste to more like my favorite take-out... KFC. I couldn't duplicate that secret recipe, but developed a version my family loved. Here it is for you and yours.

Chicken Tenders Recipe

  • 2 1/2-3 lbs. boneless, skinless chicken breasts
  • 1/2 cup  buttermilk
  • 1 cup all-purpose flour
  • 1/2 cup corn (masa) flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon paprika
  • 1/4 teaspoon ground thyme
  • 1/8 teaspoon rubbed sage
  • 2 garlic cloves, minced
  • 1 cup peanut vegetable oil
  • Honey Mustard Dip (recipe below)

Wash chicken until water is clear. Drain. Cut chicken into finger size pieces about 1 1/2 to 2 inches wide and 3 1/2 to 4 inches long.

Place the pieces in a shallow bowl and pour buttermilk over them. Mix them well being sure all sides are covered with the milk.

Marinate in the refrigerator for 2 hours.

In the meantime, sift together the flours, salt, paprika, thyme and rubbed sage into a bowl. Stir in minced garlic. Set aside.

When chicken has finished marinating, remove it from the refrigerator.

Heat oil in an iron skillet or electric skillet until it reaches 350F.

Dip chicken tenders into flour mixture coat well on both sides.

Carefully using tongs drop the pieces into the hot oil without them touching each other.

Cover skillet with a lid and cook 4-5 minutes or until brown on bottom side.

Remove lid and turn the chicken onto the other side.

Cook 4-5 more minutes until crispy golden brown and meat tests done when a knife is inserted into center of the chicken.

Remove to a hot platter or serving dish. Delicious hot or cold.

Honey Mustard Dip

  • 1/2 cup honey
  • 1/4 cup prepared mustard

Stir together in a small glass bowl or cup until well mixed. Chill in the refrigerator a couple of hours before serving so flavors will permeate. 

These Chicken Tenders are excellent dipped with the Honey Mustard Dip, Homemade Barbecue Sauce, Ranch Dressing or Blue Cheese Dressing with or without the Port Wine.

For a chicken salad, cut cooked tenders into cubes and sprinkle over a tossed salad. 

Add  Homemade Creamy Italian Dressing or another favorite dressing.


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