Crispy Curry Chicken Tenders

1. First, get the chicken marinating by combining it with the buttermilk, Greek yogurt, curry powder, garlic and tarragon in a large bowl. Stir it all together to thoroughly to coat the chicken. Cover it with either plastic wrap or foil and let it marinate in the refrigerator for about an hour.
2. When they are done marinating, set up a breading line. In the first bowl, stir together the flour and yellow curry powder. In a second bowl, beat the eggs and water together. Pour the bread crumbs into a third bowl.
3. 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. When they are all breaded, cover them again and let the breading set for 30 minutes.
4. 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. Pan fry the chicken in 2 or 3 batches to make sure they are not too crowded in the pan. The chicken should be a deep golden color on both sides. 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.
5. When the chicken is cooked, transfer the tenders to paper towels to blot them. Repeat frying the rest of the chicken. 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. Stir it together thoroughly to make the incredible dipping sauce.
6. Serve everything immediately! This is a crowd pleaser for sure.