Crispy Homemade Chicken Tenders with Maple Dijon Sauce

These homemade chicken tenders are crispy strips of chicken breast marinated in milk and egg, coated in a seasoned flour crust, then fried until golden and juicy. What makes this version different is the combination of cornstarch for light crispiness, a little fine semolina for crunch, and a sweet, salty, spicy maple Dijon sauce on the side. I make this recipe when I want the fun of fast food, but with real chicken, a better crust, and a sauce that tastes homemade.

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Temps de préparation 25

Temps de cuisson 30

Catégorie Main Dish

Cuisine North American

Portions 4 servings

Calories 520 kcal

Ingrédients

For the Chicken
2 large boneless skinless chicken breasts cut into strips
1 cup milk
2 eggs
1 teaspoon salt
Neutral oil for frying
For the Coating
1 ⅔ cups all-purpose flour
⅔ cup cornstarch
¼ cup fine semolina
1 teaspoon salt
1 teaspoon paprika
1 teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon black pepper or white pepper
For the Maple Dijon Sauce
1 egg preferably pasteurized
1 tablespoon Dijon mustard
1 tablespoon sriracha
1 tablespoon maple syrup
1 teaspoon soy sauce
1 tablespoon lemon juice or white vinegar
¾ to 1 cup neutral oil
Salt to taste

Instructions

Cut the chicken breasts into even strips about 1 inch wide.
In a bowl, whisk together the milk, eggs, and salt. Add the chicken, coat well, cover, and refrigerate for 30 minutes.
For the sauce, place the egg, Dijon mustard, sriracha, maple syrup, soy sauce, lemon juice or vinegar, and salt in a tall container. Blend with an immersion blender while slowly adding the oil until thick and smooth. Refrigerate until serving.
In a wide dish, mix the flour, cornstarch, fine semolina, salt, paprika, garlic powder, onion powder, and pepper.
Remove the chicken from the marinade, let the excess drip off, then press each piece into the coating. Shake off the excess and place on a tray.
Heat oil to 350°F. Fry the tenders in batches for 4 to 6 minutes, turning as needed, until golden and the internal temperature reaches 165°F.
Drain on a wire rack and serve hot with the maple Dijon sauce.

Vidéo

Notes

FAQ

Can I bake these chicken tenders instead of frying them?

You can bake them, but the result will not be the same. The coating is designed for frying. If baking, place the tenders on a rack, spray generously with oil, and bake at 425°F until cooked through and crisp. The texture will be drier and less even than fried tenders.

Can I make these in the air fryer?

Yes, but they need oil spray. Place them in a single layer, spray well, and cook at 400°F until golden and the center reaches 165°F. Turn halfway through cooking.

Can I marinate the chicken longer?

Yes, you can marinate it for a few hours, but 30 minutes is enough. Since this marinade is milk and egg, not buttermilk or yogurt, it is more for coating and light seasoning than deep tenderizing.

Why use cornstarch in the coating?

Cornstarch makes the crust lighter and crispier. Flour alone can make a thicker, heavier coating. The mix gives a better homemade chicken tender texture.

Why add lemon juice or vinegar to the sauce?

The sauce needs acidity to balance the oil, egg, mustard, maple syrup, and soy sauce. Without it, the sauce can taste heavy.

How do I know the chicken is cooked?

Use a thermometer and cook the chicken to 165°F in the thickest part. If you do not have a thermometer, cut into the thickest tender and make sure the meat is fully opaque and hot in the center.

Mots clés Chicken, Family Dinner, Fried Chicken