Ingredients
- 1 lb (450g) chicken tenders (or chicken breasts cut into strips)
- 1 cup all-purpose flour
- 2 large eggs
- 2 cups panko breadcrumbs (or regular breadcrumbs)
- 1 tsp garlic powder
- 1 tsp paprika
- ½ tsp salt
- ½ tsp black pepper
- Cooking oil (for frying)
For the Dipping Sauce:
- ½ cup mayonnaise
- 2 tbsp ketchup
- 1 tbsp Dijon mustard (or regular mustard)
- 1 tsp honey (optional)
- ½ tsp garlic powder
- Salt & pepper to taste
Instructions
- Prepare the coating: In a shallow bowl, place the flour. In another bowl, beat the eggs. In a third bowl, combine panko breadcrumbs, garlic powder, paprika, salt, and pepper.
- Coat the chicken: Dredge each chicken tender in flour, dip into the beaten eggs, then coat with the breadcrumb mixture. Press gently to help the crumbs stick.
- Fry the chicken: Heat about ½ inch of oil in a large skillet over medium-high heat. When hot, add chicken tenders in batches, cooking 3–4 minutes per side, until golden brown and cooked through. Transfer to a paper towel-lined plate.
- Make the dipping sauce: In a small bowl, mix mayonnaise, ketchup, mustard, honey, garlic powder, and a pinch of salt & pepper. Adjust seasoning to taste.
- Serve: Serve the crispy chicken tenders warm with the dipping sauce on the side.
Let me know if you’d like a baked or air fryer version too!