Crispy Chicken Tenders with Coleslaw & Honey Mustard

Ingredients

Chicken

• 500 g chicken breast (cut into strips)

• 1 cup buttermilk

• 1 cup flour

• ½ cup breadcrumbs (or panko)

• 1 tsp garlic powder

• 1 tsp paprika

• ½ tsp black pepper

• ½ tsp salt

• Oil for frying

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Coleslaw

• 2 cups shredded cabbage (green + purple)

• 1 carrot (julienned)

• 2 tbsp chopped parsley or cilantro

Dressing

• 3 tbsp mayonnaise

• 1 tbsp lemon juice

• 1 tsp honey

• Salt and pepper to taste

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Honey Mustard Sauce

• 3 tbsp mayonnaise

• 2 tbsp Dijon mustard

• 1 tbsp honey

• 1 tsp lemon juice

• Pinch of chili flakes (optional)

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Instructions

1. Marinate the Chicken

1. Place chicken strips in a bowl.

2. Pour buttermilk over them.

3. Marinate for 30–60 minutes (this keeps the chicken juicy).

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2. Bread the Chicken

1. Mix flour, breadcrumbs, garlic powder, paprika, salt, and pepper.

2. Remove chicken from buttermilk.

3. Coat each piece thoroughly in the flour mixture.

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3. Fry

1. Heat oil to 175°C / 350°F.

2. Fry chicken for 4–5 minutes until golden and crispy.

3. Drain on paper towels.

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4. Make the Coleslaw

1. Combine cabbage, carrot, and parsley.

2. Mix dressing ingredients in a small bowl.

3. Toss salad with dressing until coated.

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5. Make Honey Mustard Sauce

Whisk together mayonnaise, mustard, honey, lemon juice, and chili flakes until smooth.

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6. Serve

Plate the crispy chicken tenders, add fresh coleslaw, and serve with honey mustard sauce for dipping.

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✅ Result:

• Extra crispy chicken outside

• Juicy and tender inside

• Fresh crunchy salad

• Sweet-tangy dipping sauce