- 2 cups all-purpose flour
- 1?2 cup unseasoned dry bread crumbs
- 2 teaspoons salt
- 1?2 teaspoon freshly ground black pepper
- 2 cups buttermilk
- Pure olive oil, for frying
- 1 3?4 pounds chicken tenders (about 18 tenders)
- In a bowl, whisk together the flour, bread crumbs, salt, and pepper. Pour the buttermilk into another bowl.
- In a large heavy skillet, heat 1?2 inch of olive oil over medium heat to 325°F. Set a wire rack over a rimmed baking sheet.
- Working with half of the chicken tenders at a time, dip them in the buttermilk and dredge in the flour mixture. Stir the flour mixture often to keep the bread crumbs from settling to the bottom of the bowl.
- Carefully place the tenders in the hot oil. Fry, turning often, for 8 to 10 minutes, or until golden brown and juices run clear. Maintain an oil temperature of 315°F to 325°F.
- Drain the pieces on the wire rack. Repeat with the remaining chicken.
- Serve the chicken fingers with honey mustard and sauce.