Toasting the walnuts beforehand intensifies their flavor and adds a pleasant depth to the crust. Crushing the dried tarragon releases its aromatic oils, enhancing the overall flavor profile. Don't overcrowd the pan when frying the chicken, as this will lower the oil temperature and result in soggy, unevenly cooked tenders. Serve with your favorite dipping sauce, such as honey mustard, aioli, or a creamy tarragon sauce. For a gluten-free option, substitute almond flour for the all-purpose flour.
Walnut-Tarragon Chicken Tenders
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PREP TIME15 mins
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COOK TIME10 mins
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TOTAL TIME25 mins
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SERVING4 People
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VIEWS103
Elevate your weeknight dinner with these exquisite chicken tenders, boasting a delicate tarragon aroma and a satisfyingly crunchy walnut crust. A delightful balance of flavors and textures, sure to impress even the most discerning palates. For an even richer experience, consider using half-and-half instead of milk.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate23 g
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Cholesterol149 mg
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Fiber2 g
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Protein33 g
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Saturated Fat14 g
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Sodium174 mg
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Sugar2 g
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Fat54 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
5 mins
Prepare the Dredging Station (5 mins): In a shallow bowl, whisk together the egg and milk (or half-and-half). In a separate shallow bowl, combine the toasted walnuts, flour, crushed tarragon, salt, and pepper.
02
Step
10 mins
Coat the Chicken (10 mins): Dip each chicken strip into the egg mixture, allowing any excess to drip off. Then, dredge the chicken in the walnut-flour mixture, ensuring it's evenly coated on all sides. Place the coated chicken strips on a clean plate or baking sheet.
03
Step
10 mins
Sauté the Chicken (10-15 mins): In a large skillet, melt the butter with the vegetable oil over medium-high heat until shimmering. Carefully place the chicken strips in the hot oil, being careful not to overcrowd the pan (work in batches if necessary).
04
Step
5 mins
Cook Until Golden (5 mins per batch): Fry the chicken for about 5 minutes per side, or until the coating is golden brown and crispy, and the chicken is cooked through. To test for doneness, insert a meat thermometer into the thickest part of a strip; it should register 165°F (74°C).
05
Step
5 mins
Drain and Serve (5 mins): Remove the cooked chicken tenders from the skillet and place them on a plate lined with paper towels to drain off any excess oil. Serve immediately.
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Syble Hackett
Jun 17, 2025These were a hit! The walnut crust is so flavorful and the chicken stayed nice and moist.
Dorris Brakus
Jun 8, 2025I found that the walnuts burned a little quickly, so I lowered the heat to medium and it worked perfectly.
Domingo Bergstrom
May 24, 2025I added a little garlic powder to the flour mixture and it was delicious!
Dallas Tromp
May 17, 2025These walnut tarragon chicken tenders were a fantastic twist on the usual chicken tender! I'll be making them again soon!
Sasha Hayesleannon
Apr 30, 2025These tenders are amazing! I usually don't like tarragon, but it really makes this dish sing.
Maudie Rutherford
Jan 22, 2025My kids loved these, even my picky eater!
Mallie Windler
Oct 26, 2024Easy to follow recipe and the results were amazing!
Vidal Koelpinnitzsche
Jun 13, 2024The combination of flavors in this dish is incredible! The walnuts add a nice crunch, and the tarragon provides a unique and refreshing taste.