Ingredients
For the Chicken Tenders:
- 1 lb chicken tenders
- 1 cup all-purpose flour
- 2 large eggs
- 1 cup breadcrumbs (panko for extra crunch)
- ½ cup grated Parmesan cheese
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp onion powder
- ½ cup buttermilk (optional, for extra tenderness)
- Oil for frying
For the Dipping Sauce:
- ½ cup mayonnaise
- 2 tbsp ketchup
- 1 tbsp Dijon mustard
- 1 tbsp honey
- 1 tsp smoked paprika
- ½ tsp garlic powder
- Salt and pepper to taste
Instructions
- Prep the Chicken:
- If using buttermilk, marinate chicken tenders for 30 minutes for extra juiciness.
- Pat dry before coating.
- Set Up the Breading Stations:
- In one bowl, mix flour with garlic powder, paprika, salt, black pepper, and onion powder.
- In a second bowl, beat the eggs.
- In a third bowl, combine breadcrumbs and Parmesan cheese.
- Bread the Tenders:
- Dredge each tender in flour mixture, dip into the eggs, then coat in breadcrumb mixture.
- Press gently to ensure the breadcrumbs stick well.
- Fry to Perfection:
- Heat about 1 inch of oil in a skillet to 350°F (175°C).
- Fry tenders in batches, 3-4 minutes per side, until golden brown and cooked through.
- Drain on paper towels.
- Make the Dipping Sauce:
- Whisk together mayo, ketchup, Dijon mustard, honey, smoked paprika, garlic powder, salt, and pepper until smooth.
- Serve:
- Serve tenders hot with dipping sauce on the side.
Want me to add some fun variations — like spicy tenders or a ranch-style sauce?