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1.
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First, get the chicken marinating by combining it with the buttermilk, Greek yogurt, curry powder, garlic and tarragon in a large bowl.
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Stir it all together to thoroughly to coat the chicken.
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Cover it with either plastic wrap or foil and let it marinate in the refrigerator for about an hour.
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2.
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When they are done marinating, set up a breading line.
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In the first bowl, stir together the flour and yellow curry powder.
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In a second bowl, beat the eggs and water together.
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Pour the bread crumbs into a third bowl.
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3.
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Put each chicken tender through the breading line by coating them in the flour mixture first, then the egg wash, then the breadcrumbs and then lay them out on a plate or platter.
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When they are all breaded, cover them again and let the breading set for 30 minutes.
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4.
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Once the breading is set, get about 2 inches of canola oil heated in a large pan on the stove to pan fry the chicken.
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Pan fry the chicken in 2 or 3 batches to make sure they are not too crowded in the pan.
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The chicken should be a deep golden color on both sides.
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Watch the heat of the oil, you want a gentle frying so that the inside can get cooked through at the same time the outside gets perfectly crisp.
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5.
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When the chicken is cooked, transfer the tenders to paper towels to blot them.
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Repeat frying the rest of the chicken.
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While the frying is happening, quickly make the creamy honey mustard sauce by combining the Dijon, honey, Greek yogurt, whole grain mustard and salt in a small bowl.
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Stir it together thoroughly to make the incredible dipping sauce.
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6.
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Serve everything immediately!
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This is a crowd pleaser for sure.
