Crispy, golden-brown chicken tenders are a crowd-pleasing favorite that are perfect for lunch, dinner, or as a snack. These homemade chicken tenders have a perfectly seasoned crunchy coating and juicy, tender meat inside. Paired with a flavorful dipping sauce, they’re an irresistible treat for kids and adults alike. Whether baked or fried, this recipe will become a go-to in your kitchen!
Ingredients:
For the Chicken Tenders:
- 1 ½ pounds chicken tenders (or chicken breasts cut into strips)
- 1 cup buttermilk (for marinating)
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon paprika
For the Breading:
- 1 cup all-purpose flour
- 1 cup panko breadcrumbs (for extra crunch)
- ½ cup cornstarch (for a crispier texture)
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- ½ teaspoon cayenne pepper (optional, for heat)
- 2 large eggs
- 2 tablespoons water
- Vegetable oil (for frying)
For the Dipping Sauce:
- ½ cup mayonnaise
- 2 tablespoons ketchup
- 1 tablespoon Dijon mustard
- 1 teaspoon honey
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- ½ teaspoon lemon juice
- Salt and pepper to taste
Instructions:
Step 1: Marinate the Chicken
- In a bowl, mix the buttermilk with salt, black pepper, garlic powder, and paprika.
- Add the chicken tenders to the buttermilk mixture, ensuring they are fully coated.
- Cover and refrigerate for at least 30 minutes (or up to 4 hours for extra tenderness).
Step 2: Prepare the Breading Station
- In one shallow bowl, mix the flour, panko breadcrumbs, cornstarch, salt, black pepper, garlic powder, onion powder, smoked paprika, and cayenne pepper.
- In a second bowl, whisk the eggs with 2 tablespoons of water until well combined.
Step 3: Bread the Chicken
- Remove the chicken tenders from the marinade and let the excess buttermilk drip off.
- Dredge each tender in the flour mixture, ensuring it is fully coated.
- Dip the floured chicken into the egg wash.
- Return the chicken to the flour mixture and coat again, pressing the breading onto the chicken for extra crispiness.
Step 4: Cook the Chicken
For Frying:
- Heat about 2 inches of vegetable oil in a deep skillet or Dutch oven to 350°F (175°C).
- Fry the chicken tenders in batches, being careful not to overcrowd the pan.
- Cook for about 4-5 minutes per side or until golden brown and the internal temperature reaches 165°F (75°C).
- Transfer to a plate lined with paper towels to drain excess oil.
For Baking:
- Preheat the oven to 425°F (220°C).
- Place the breaded tenders on a wire rack over a baking sheet (this helps them crisp up evenly).
- Lightly spray with cooking oil.
- Bake for 18-20 minutes, flipping halfway through, until golden brown and cooked through.
For Air Frying:
- Preheat the air fryer to 375°F (190°C).
- Arrange the tenders in a single layer, not overcrowding the basket.
- Lightly spray with cooking oil.
- Air fry for 12-15 minutes, flipping halfway through, until crispy and cooked through.
Step 5: Make the Dipping Sauce
- In a small bowl, whisk together mayonnaise, ketchup, Dijon mustard, honey, garlic powder, smoked paprika, lemon juice, salt, and pepper.
- Taste and adjust seasoning if necessary.
Step 6: Serve & Enjoy!
- Serve the crispy chicken tenders hot with the dipping sauce on the side.
- Add some fries, coleslaw, or a fresh salad for a complete meal.
Serving Size & Calories
- Servings: 4-6
- Calories per serving: Approximately 350-450 calories (depending on the cooking method and portion size)
Enjoy your crispy, crunchy, and flavorful homemade chicken tenders with the perfect dipping sauce! 🍗🔥