Ingredients
For the Chicken Tenders
- 1 lb (450g) chicken tenders or boneless chicken breasts (cut into strips)
- 1 cup all-purpose flour
- 2 large eggs
- 1 cup breadcrumbs (panko for extra crunch)
- ½ cup grated Parmesan cheese (optional, for flavor)
- 1 tsp garlic powder
- 1 tsp paprika
- ½ tsp black pepper
- 1 tsp salt
- Vegetable oil for frying
For the Dipping Sauce
- ½ cup mayonnaise
- 2 tbsp ketchup
- 1 tbsp honey or maple syrup
- ½ tsp chili powder or hot sauce (optional for spice)
Instructions
- Prepare the coating station:
- Place flour in one shallow bowl.
- In a second bowl, beat the eggs.
- In a third bowl, mix breadcrumbs, Parmesan, garlic powder, paprika, salt, and pepper.
- Coat the chicken:
- Dredge chicken strips in flour, shaking off excess.
- Dip into beaten eggs, then coat with the breadcrumb mixture.
- Fry the tenders:
- Heat about 1 inch of oil in a skillet over medium heat.
- Fry chicken strips in batches for 3–4 minutes per side, until golden brown and cooked through (internal temp 165°F / 74°C).
- Place on a paper towel-lined plate to drain excess oil.
- Make the dipping sauce:
- In a small bowl, mix mayonnaise, ketchup, honey, and chili powder/hot sauce until smooth.
- Serve:
- Arrange chicken tenders on a platter and serve hot with dipping sauce on the side.
If you’d like, I can also give you a crispy oven-baked version so it’s healthier but still crunchy. Would you like me to include that?