Crispy Chicken Tenderloins

  • 1 1/2 pounds chicken tenderloins
  • 1 1/2 cups buttermilk
  • 1 1/2 cups flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • pinch cayenne pepper
  • oil, for deep frying
Honey Mustard Dip Ingredients:
  • 1/2 cup mayonnaise
  • 2 tablespoons honey
  • 1 tablespoon dijon mustard
  • 2 teaspoons prepared yellow mustard
-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).