Ingredients
For the Chicken Tenders:
- 1 lb (450g) chicken tenders or chicken breast cut into strips
- 1 cup all-purpose flour
- 2 large eggs
- 2 cups panko breadcrumbs
- 1/2 cup grated Parmesan cheese (optional)
- 1 tsp garlic powder
- 1 tsp paprika
- 1/2 tsp salt
- 1/2 tsp black pepper
- Oil for frying (vegetable or canola)
For the Dipping Sauce:
- 1/2 cup mayonnaise
- 2 tbsp honey
- 2 tbsp Dijon mustard
- 1 tbsp ketchup
- 1 tsp lemon juice
- Salt & pepper to taste
Instructions
- Prepare the breading station: Place flour in one shallow bowl. Beat the eggs in a second bowl. In a third bowl, combine panko breadcrumbs, Parmesan cheese (if using), garlic powder, paprika, salt, and pepper.
- Coat the chicken: Pat the chicken tenders dry with paper towels. Dredge each strip in flour, then dip into the beaten eggs, then coat with the breadcrumb mixture. Press gently to help the crumbs stick.
- Heat the oil: Pour about 1 inch of oil into a large skillet. Heat over medium-high heat until hot (about 350°F/175°C).
- Fry the tenders: Fry the chicken tenders in batches for about 3–4 minutes per side, or until golden brown and cooked through. Do not overcrowd the pan.
- Drain: Transfer cooked tenders to a plate lined with paper towels to drain excess oil.
- Make the dipping sauce: In a small bowl, whisk together mayonnaise, honey, Dijon mustard, ketchup, lemon juice, and a pinch of salt and pepper.
- Serve: Serve the crispy chicken tenders hot with the dipping sauce on the side. Enjoy!
If you’d like, I can help you write a baked or air fryer version too — just let me know!