Directions

1. Prepare the chicken. In a medium-sized bowl, combine the arrowroot starch and all of your seasonings. Mix well until evenly incorporated.
2. Trim any excess fat from your chicken breasts. Gently pound the chicken breasts to an even thickness, then slice them into tender-sized strips. I prefer using chicken breasts rather than pre-cut chicken tenders because the thicker slices hold together better while cooking and create a nice, crispy exterior.
3. Evenly coat each chicken strip in the arrowroot starch and seasoning mixture, making sure all sides are covered.
4. Cook the chicken. Heat a large skillet over medium-high heat. Once the pan is hot, add half of your olive oil.
5. Using tongs, carefully place the chicken strips into the pan one at a time. You should hear an immediate sizzle when the chicken hits the oil.
6. Allow the tenders to cook over medium-high heat for approximately 5 minutes, flipping once halfway through. Keep an eye on them to prevent the outside from browning too quickly.
7. After 5 minutes, reduce the heat to medium. Continue cooking for approximately 15 minutes, flipping the tenders every 3–4 minutes to ensure they cook evenly and develop a golden, crispy coating.
8. Add the remaining olive oil as needed to keep the bottom of the pan lightly coated. This helps prevent sticking and encourages the tenders to crisp up on all sides.
9. Once the tenders are golden brown, crispy, and cooked through (reaching an internal temperature of 165°F), remove them from the pan using tongs. Transfer to a paper towel-lined plate to absorb any excess oil.
10. Make the honey mustard sauce. While the chicken cooks, add all of your honey mustard sauce ingredients to a small bowl. Stir until completely combined and smooth, with a creamy, light yellow consistency.
11. Serve your warm, crispy chicken tenders alongside your homemade honey mustard sauce for dipping. Enjoy!

Lib’s Tips & Notes

• Use chicken breasts instead of pre-cut tenders: I prefer slicing my own chicken breasts because the thicker pieces hold together better while cooking and give you that perfectly crispy outside while staying juicy inside.
• Don’t overcrowd your pan: Cook your chicken in batches if needed. Giving each tender enough room helps them crisp up instead of steaming.
• Keep an eye on your heat: You want the chicken to develop a beautiful golden-brown crust without burning on the outside before cooking through. Starting at medium-high heat and then reducing to medium helps achieve that balance.
• Don’t skimp on the olive oil: Keeping a light layer of oil underneath the chicken helps prevent sticking and encourages an even, crispy coating.
• Check for doneness: Chicken should reach an internal temperature of 165°F. Cooking time will vary depending on the thickness of your chicken strips.
• Make the honey mustard ahead: You can prepare the sauce ahead of time and refrigerate it until you’re ready to serve. I personally love having extra sauce for dipping!
• Save your leftovers: Store leftover chicken tenders in an airtight container in the refrigerator for up to 3–4 days. Reheat in an air fryer or oven to bring back some of that crispy texture. The microwave works, too, but the coating won’t be as crispy.