Get ready to indulge in the ultimate comfort food with these Crispy Chicken Tenders paired with a flavorful homemade dipping sauce. Perfectly seasoned, double-breaded for extra crunch, and fried to a golden perfection, these chicken tenders are juicy on the inside and satisfyingly crispy on the outside. Whether you’re serving them at a family dinner, game night, or weekend gathering, they’re guaranteed to be a crowd-pleaser. And what’s better than crispy tenders? A zesty, creamy dipping sauce to go with them! This recipe combines both to deliver a restaurant-style experience right in your own kitchen.
Ingredients
For the Chicken Tenders:
- 500g (about 1 lb) boneless, skinless chicken breasts or tenders, sliced into strips
- 1 cup all-purpose flour
- 1 cup panko breadcrumbs
- 2 large eggs
- 1/2 cup buttermilk
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp paprika
- 1/2 tsp black pepper
- 1/2 tsp salt
- Vegetable oil for frying
For the Dipping Sauce:
- 1/2 cup mayonnaise
- 2 tbsp ketchup
- 1 tbsp Dijon mustard
- 1 tsp honey
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- Salt and pepper to taste
Instructions
- Prepare the chicken: If using whole chicken breasts, slice them evenly into strips about 1 inch wide. Pat dry with a paper towel to remove excess moisture.
- Marinate the chicken: In a bowl, whisk together the eggs and buttermilk. Add in garlic powder, onion powder, paprika, salt, and pepper. Stir well. Place the chicken strips into the mixture, ensuring they’re fully coated. Let it marinate in the fridge for at least 30 minutes for best flavor.
- Set up breading stations: Place the flour in one shallow dish, panko breadcrumbs in another, and keep the marinated chicken in a third. You can add a pinch of salt and pepper to the flour and breadcrumbs for extra seasoning.
- Bread the chicken: Remove each chicken strip from the marinade, letting the excess drip off. Dredge it in the flour, dip back into the egg mixture, and then coat thoroughly with panko breadcrumbs. Press the breadcrumbs onto the chicken to ensure a solid coating.
- Heat the oil: Pour vegetable oil into a deep skillet or frying pan to a depth of about 2 inches. Heat it over medium-high heat until it reaches 350°F (175°C). To test, drop in a breadcrumb—if it sizzles immediately, the oil is ready.
- Fry the tenders: Carefully place the chicken strips into the hot oil, a few at a time, without overcrowding. Fry for about 4–5 minutes per side, or until golden brown and fully cooked through. Use tongs to flip and a slotted spoon to remove. Drain on paper towels.
- Make the dipping sauce: In a small bowl, combine mayonnaise, ketchup, Dijon mustard, honey, smoked paprika, and garlic powder. Mix until smooth. Taste and season with salt and pepper as needed. Chill in the fridge while the tenders cook.
- Serve and enjoy: Arrange the crispy chicken tenders on a platter alongside a bowl of dipping sauce. Garnish with parsley or lemon wedges if desired. Serve hot and fresh for the best experience.