Chicken Tenders With Honey Mustard Sauce Recipe

For as long as I remember, I always failed deep frying with flying colours. Even my other half who does not cook has deep fried in effort to salvage my failed product, and did much better!

For the benefit of my kids' demands and developing taste buds, I thought it would be awesome to be able to recreate chicken tenders right at home. Sure I have made salmon potato cakes and meatballs before, but they always steer away from deep frying, instead take on the shallow frying or baking route.

So when my recent effort in deep frying chicken tenders came to a complete success, it was more than just that. It is a milestone.

And there is the recipe for you:

You Need:

800g chicken breast, cup into strips
Oil for frying
2 eggs - beaten
1 cup all purpose flour
2 cups bread crumb
some paprika powder
toasted ground cumin
salt and pepper to taste

Chicken Marinade:
some Worcester sauce
2 tbsp corn flour
salt and pepper to taste

Honey Mustard Sauce:
1/2 cup mustard sauce
1/2 cup honey
1tbsp mayo
1tsp lemon juice
salt and pepper to taste

Method:
1) Marinate the chicken for 30 to 60 mins.
2) Prepare the honey mustard sauce by mixing all the ingredients together.
3) Beat the 2 eggs in a bowl.
4) Measure the flour into another separate dish, shallow and convenient for dipping. Season with toasted cumin.
5) Measure the bread crumbs into a pie plate or shallow bowl and season with paprika, salt and pepper.
6) Dip the chicken strips into the flour, the beaten egg and then dredge them into the seasoned bread crumbs.

7) Fry in the hot oil for 6 to 8 minutes, until golden brown.

You could very well omit the toasted cumin powder if you do not have any. Garlic powder works well too in you like the additional flavour. Also you can do a second dipping of egg and breadcrumbs for extra crumbs. 

Here is the testimonial of the chicken tenders. I swear I did not ask him to pose that way. It is pure expression on his own.

With the recent air fryer craze, I also conducted a small experiment of baking the chicken tenders in the oven on the grill tray, just to compared the differences with the deep frying effect. I had sprayed the chicken tenders with cooking spray before baking.

 

The result? Air-baked chicken tenders were slightly crunchy, but a little dry to the taste. Also the browning effect is not that even. I have seen air fryers with better browning effect. Here is a comparison picture for your kind information.

So here is putting another item on the wishlist... an air fryer... Mr. Hubby... are you listening?