The Best Chicken Tenders Ever


1/2 cup mayonnaise
3 tablespoons honey
2 tablespoons Dijon mustard
1/4 teaspoon paprika
1/8 teaspoon salt

1 egg, beaten
3/4 cup chicken broth
1/4 cup milk
1/2 teaspoon onion powder
1 1/2 teaspoons salt
1/2 teaspoon black pepper
1 1/2 cups self-rising flour, divided
3 cups vegetable oil
2 pounds chicken tenderloins


1.In a small bowl, combine Honey Mustard Dipping Sauce ingredients; mix well. Cover and refrigerate until ready to serve.

2.In a medium bowl, combine egg, chicken broth, milk, onion powder, salt, and pepper; mix well. Whisk in 1 cup self-rising flour until batter is smooth.

3.In a large deep skillet over medium heat, heat oil until hot, about 350 degrees F. Place remaining 1/2 cup flour in a shallow dish. Dip chicken in flour, coating completely, then into batter, coating on all sides. Cook chicken in batches 7 to 9 minutes, or until golden and no longer pink in center. Drain on a paper towel-lined platter. Serve with Honey Mustard Dipping Sauce.