Crispy Chicken Tenders with Dipping Sauce

INGREDENT

For the Chicken Tenders:

• 1 lb chicken tenders or boneless chicken breasts (cut into strips)
• 1 cup buttermilk
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp paprika
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 1/2 cups all-purpose flour
• 1 cup panko breadcrumbs (for extra crunch)
• 2 eggs, beaten
• Oil for frying (vegetable or canola)

For the Dipping Sauce (optional):

• 1/2 cup mayonnaise
• 2 tbsp ketchup
• 1 tbsp honey
• 1 tsp Dijon mustard
• 1/2 tsp smoked paprika (optional)
• Salt and pepper to taste

Instructions

1. Marinate the Chicken:
   • In a bowl, mix the buttermilk, garlic powder, onion powder, paprika, salt, and pepper.
   • Add chicken tenders and mix to coat. Cover and refrigerate for at least 30 minutes (up to overnight for more flavor).
2. Prepare Coating Stations:
   • In one shallow dish, add flour.
   • In a second dish, beat the eggs.
   • In a third dish, mix panko breadcrumbs with a pinch of salt.
3. Coat the Chicken:
   • Remove chicken from marinade.
   • Dredge each piece first in flour, then dip in egg, and finally coat with panko breadcrumbs. Press gently to help crumbs stick.
4. Fry the Tenders:
   • Heat oil (about 1–2 inches deep) in a skillet over medium heat until hot (about 350°F / 175°C).
   • Fry chicken tenders in batches for 3–4 minutes per side or until golden brown and fully cooked.
   • Remove and drain on paper towels.
5. Make the Dipping Sauce:
   • Mix mayo, ketchup, honey, mustard, paprika, salt, and pepper in a small bowl.
   • Stir until smooth and serve chilled.
6. Serve:
   • Serve crispy chicken tenders hot with the dipping sauce on the side. Enjoy with fries, salad, or in a wrap!

Would you like a baked or air fryer version too?