Buttermilk Chicken Tenders

Step 1

Mix up the marinade and pour it over chicken. Place in an airtight container in the refrigerator overnight, or use immediately if you're in a hurry.

Step 2

Whisk the flour mixture together to make the batter.

Step 3

Remove tenders from the marinade and dredge them in the flour mixture. Pat the flour down to make sure it sticks.

Step 4

Place chicken on a plate or sheet pan while heating up the oil.

Step 5

Heat oil to 350 degrees (medium temp) in a skillet.

Step 6

Gradually add battered chicken fingers one at a time into the hot oil.

Step 7

Fry tenders on one side for 3 minutes. Flip and fry 3 more minutes. Flip one more time and fry until golden brown (about 3 minutes more).

Step 8

Remove chicken tenders from oil and place on a rack over a sheet pan. Keep warm in a 170 degree oven until ready to serve.

Step 9

To make honey mustard sauce, combine all ingredients together and mix well. Serve with chicken tenders.

Step 10

Refrigerate leftovers in an air tight container for up to 3 days.