Honey Mustard Dip Ingredients:
-Place chicken tenderloins and buttermilk into a large bowl. Stir to coat. Refrigerate for at
least one hour. (May be refrigerated for up to 8 hours.)
-Combine all honey mustard dip ingredients. Refrigerate until serving.
-Fill your deep fryer with oil according to manufacturer's directions. Heat oil to 375 degrees
fahrenheit. (see NOTE if air frying)
-While oil is heating, combine flour, salt, pepper and cayenne pepper in a shallow bowl.
-Allow excess buttermilk to drip off of the tenderloins. Dredge and toss the tenderloins in the
flour mixture until well-coated. Place onto a plate to rest for 5 minutes.
-Place the frying basket into the oil until submerged. Place the tenderloins into the oil,
allowing space between (fry in batches if necessary).
-Test after 6 to 7 minutes for doneness. Tenderloins are done when they are light golden in
color and no longer pink in the center.
-Serve with honey mustard for dipping.
NOTE: If air frying: place in the basket of your air fryer and cook at 360 degrees fahrenheit
for 14 minutes (flip halfway through cooking time). Allow plenty of room for air to
circulate (cook in batches if necessary).