Copycat O'Charley’s Chicken Tenders with Honey Mustard
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| Bite into that shattery golden crust, then cool it down with sweet-tangy honey mustard for a homemade copycat dinner everyone will reach for fast. |
If you love crispy chicken tenders with honey mustard, this easy homemade version is for you. These golden, juicy tenders are inspired by the popular restaurant favorite from O'Charley’s. They have that crunchy outside, tender inside, and sweet-tangy dipping sauce that makes you reach for “just one more.”
This recipe is made for home cooks in the USA who want a restaurant-style chicken tenders recipe without a long list of hard-to-find ingredients. Even better, the steps are simple enough for beginners.
A Little Background on O'Charley’s and Why This Dish Feels So Familiar
O'Charley’s is a casual American restaurant chain known for comfort food, hearty portions, and family-friendly meals. Over the years, dishes like burgers, steaks, rolls, and chicken tenders helped build that cozy, relaxed reputation. It’s the kind of menu that feels familiar in the best way.
And then there are the chicken tenders with honey mustard. They’re iconic because they hit all the right notes at once. The breading is crunchy and savory. The chicken stays moist and tender. The honey mustard brings a smooth mix of sweetness, zing, and creamy richness. Every bite gives you that classic comfort-food contrast: hot and crisp chicken dipped into cool, velvety sauce.
This is a copycat recipe inspired by that style and flavor. It is not the restaurant’s actual recipe, but it’s designed to bring that same craveable experience to your kitchen.
Why You’ll Love This Copycat Chicken Tenders Recipe
- Easy ingredients you can find at most grocery stores
- Crispy texture without complicated steps
- Kid-friendly and adult-friendly
- Perfect for dipping, snacking, lunches, or game day
- Homemade honey mustard sauce that comes together in minutes
If you’ve ever wondered why restaurant chicken tenders taste so satisfying, it often comes down to layering: seasoned flour, a good egg wash, proper frying temperature, and a sauce that balances sweet and sharp flavors. Think of it like building a great sandwich. Each part matters.
Ingredients
Servings: 4 to 6 servings
Prep Time: 20 minutes
Cook Time: 15 to 20 minutes
Total Time: About 40 minutes
For the Chicken Tenders
- 1 1/2 pounds chicken tenders, or chicken breasts cut into strips
- 1 1/2 cups all-purpose flour
- 1/2 cup cornstarch
- 1 1/2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1/2 teaspoon dried mustard powder
- 2 large eggs
- 3/4 cup buttermilk
- 1 tablespoon hot sauce, optional
- Vegetable oil, for frying
For the Honey Mustard Sauce
- 1/2 cup mayonnaise
- 2 tablespoons yellow mustard
- 2 tablespoons Dijon mustard
- 3 tablespoons honey
- 1 tablespoon sour cream
- 1 teaspoon apple cider vinegar
- Pinch of salt
- Pinch of black pepper
Helpful Kitchen Tools
- Large mixing bowls
- Whisk
- Tongs
- Large heavy skillet or Dutch oven
- Wire rack or paper towel-lined plate
- Instant-read thermometer
If you don’t have a thermometer, I really recommend getting one. Frying chicken without one can feel like guessing the weather by looking out the window. You might be right, but you might also be very wrong.
How to Make Copycat O'Charley’s Chicken Tenders with Honey Mustard
Step 1: Make the honey mustard first
In a small bowl, whisk together the mayonnaise, yellow mustard, Dijon mustard, honey, sour cream, apple cider vinegar, salt, and pepper. Stir until smooth and creamy.
Taste it and adjust if needed. Want it sweeter? Add a little more honey. Want more tang? Add a small spoonful of Dijon or a tiny splash of vinegar.
Cover and refrigerate while you prepare the chicken. This gives the flavors time to blend, and the sauce tastes even better after it chills for a bit.
Step 2: Set up your breading station
In one large bowl, mix the flour, cornstarch, salt, black pepper, garlic powder, onion powder, paprika, and mustard powder.
In a second bowl, whisk together the eggs, buttermilk, and hot sauce if using.
This two-bowl setup makes things much easier. One wet, one dry. Simple.
Step 3: Prep the chicken
Pat the chicken tenders dry with paper towels. This helps the coating stick better. If you are using chicken breasts, slice them into even strips so they cook at the same rate.
Dip each piece into the flour mixture, then into the egg mixture, then back into the flour mixture again. Press lightly so the coating sticks well. Set the breaded tenders on a plate or tray.
For extra crunch, let the coated chicken rest for 5 to 10 minutes before frying. That little pause helps the breading cling to the chicken instead of sliding off in the oil.
Step 4: Heat the oil
Pour about 1 1/2 to 2 inches of vegetable oil into a heavy skillet or Dutch oven. Heat the oil to 350°F.
Try to stay between 350°F and 365°F while frying. If the oil is too cool, the chicken can turn greasy. If it gets too hot, the outside may brown too fast before the inside is fully cooked.
Step 5: Fry in batches
Carefully place a few chicken tenders into the hot oil. Do not overcrowd the pan. Fry for about 3 to 5 minutes per side, depending on thickness, until they are deep golden brown and crisp.
Move the cooked tenders to a wire rack or paper towel-lined plate. Let the oil return to temperature before cooking the next batch.
Food safety tip: Chicken should be cooked to an internal temperature of 165°F in the thickest part. Always check with an instant-read thermometer.
Step 6: Serve hot
Serve the chicken tenders warm with the chilled honey mustard on the side. They’re great with fries, coleslaw, mac and cheese, potato wedges, or even a simple green salad.
The contrast is hard to beat: crunchy coating, juicy chicken, and cool creamy sauce. It’s comfort food that never really goes out of style.
Approximate Nutrition Per Serving
Based on 5 servings, including sauce. These are rough estimates and can vary depending on exact ingredients and frying absorption.
- Calories: 540
- Protein: 31g
- Carbohydrates: 34g
- Fat: 29g
- Sugar: 9g
- Sodium: 980mg
Tips for the Best Crispy Chicken Tenders
- Use cornstarch in the flour mixture for a lighter, crispier coating
- Let the breaded chicken rest before frying
- Fry in small batches so the oil temperature stays steady
- Use a wire rack instead of stacking the tenders, which can make them soggy
- Season every layer for better flavor in every bite
A lot of people skip that resting step before frying, but it really helps. It’s one of those small things that makes homemade chicken taste more like something you’d order out.
Easy Home Kitchen Shortcuts
Need a simpler version? No problem. Here are a few easy ways to make this copycat chicken tenders recipe fit your schedule and tools.
Air Fryer Option
Bread the chicken as directed. Spray both sides lightly with cooking spray. Air fry at 400°F for 10 to 12 minutes, flipping halfway through, until crispy and the chicken reaches 165°F.
Oven-Baked Option
Place the breaded tenders on a lightly greased wire rack set over a baking sheet. Spray the tops with cooking spray. Bake at 425°F for 15 to 20 minutes, flipping once, until golden and fully cooked to 165°F.
Time-Saving Shortcut
Use store-bought chicken tenders instead of cutting chicken breasts. You can also mix the honey mustard sauce a day ahead. That makes dinner feel much easier on a busy weeknight.
Allergy-Friendly and Dietary Modifications
This is where home cooking really shines. You can adjust the recipe to fit your table.
Gluten-Free
- Replace the all-purpose flour with a gluten-free 1-to-1 flour blend
- Double-check that your cornstarch, mustard, hot sauce, and mayonnaise are labeled gluten-free
- Serve with gluten-free fries or veggie sticks
Dairy-Free
- Use unsweetened dairy-free milk mixed with 2 teaspoons lemon juice in place of buttermilk
- Swap the sour cream in the sauce for a dairy-free sour cream or more mayo
- Always check labels on packaged ingredients
Egg-Free
- Replace the eggs with 1/2 cup plain unsweetened dairy-free yogurt or a simple flour-and-water slurry
- Another option is using aquafaba, the liquid from canned chickpeas, as a binder
Lower Sugar
- Reduce the honey in the sauce
- Use a no-sugar-added honey substitute if preferred
- Balance with extra Dijon for flavor
Spicier Version
- Add cayenne to the flour mixture
- Mix a little hot sauce into the honey mustard
- Serve with pickles or pepper jack mac and cheese for a fun twist
Vegetarian Idea
- Use the same breading and honey mustard sauce with thick strips of extra-firm tofu or cauliflower florets
- Air frying works especially well for tofu
Paleo-Inspired Adjustment
- Use almond flour and tapioca starch in place of flour and cornstarch
- Use a paleo mayo for the sauce
- Choose a clean mustard and natural honey
- For best texture, bake or air fry instead of deep frying if that better fits your preferences
When you cook at home, you get to make the meal work for your family. That flexibility is a big reason copycat recipes are so useful.
What to Serve with Chicken Tenders and Honey Mustard
- French fries
- Mashed potatoes
- Coleslaw
- Mac and cheese
- Corn on the cob
- Green beans
- Side salad
- Buttery dinner rolls
If you want that casual restaurant feel at home, add a few dipping sauces and let everyone build their own plate. Ranch, barbecue sauce, and extra honey mustard are always welcome.
Storage and Reheating
Store leftover chicken tenders in an airtight container in the refrigerator for up to 3 days. Keep the honey mustard in a separate covered container.
To reheat, place the tenders in a 375°F oven or air fryer for 5 to 8 minutes until hot and crisp again. Avoid the microwave if possible, since it can soften the coating.
Food safety reminder: Reheat leftovers to 165°F before serving.
Final Thoughts
This copycat O'Charley’s chicken tenders with honey mustard recipe is one of those meals that makes people happy fast. It’s crispy, juicy, familiar, and full of flavor without being fussy. That’s a winning combination in my kitchen.
If you make this recipe, I’d love to hear how it turned out for you. Did you fry them, bake them, or use the air fryer? Did you make the sauce sweeter or tangier? Leave a comment and share your version. And if this recipe made dinner easier, please share it with friends and family too.
Disclaimer
This recipe is a copycat recipe inspired by O'Charley’s chicken tenders with honey mustard. It is not the actual restaurant recipe, and no knowledge of the proprietary recipe is implied. This post is not affiliated with, endorsed by, or sponsored by O'Charley’s.
Simply Copycat Recipes is also an Amazon affiliate. This means we may earn a small commission from qualifying purchases made through affiliate links, at no extra cost to you.
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