These Crispy Golden Chicken Tenders are the epitome of comfort food, offering a satisfying crunch on the outside and tender, juicy chicken on the inside. Perfect as an appetizer, a main course for a casual meal, or a crowd-pleaser for parties, these homemade chicken tenders surpass any fast-food version. The secret to their irresistible crispiness lies in a double-dredging technique, ensuring every bite is coated in a perfectly seasoned, golden-brown crust. Made with fresh chicken breast, cut into uniform strips, they are seasoned to perfection before being expertly fried to a beautiful, appetizing color. Complementing these delectable tenders is a homemade, creamy honey mustard dipping sauce that strikes the ideal balance between sweet, tangy, and savory, elevating the entire dish. This recipe is designed to guide you through each step, from preparing the chicken to achieving that coveted crispy exterior, ensuring a truly rewarding culinary experience. The visual appeal of the golden-fried tenders, often garnished with fresh parsley, makes them an instant hit at any gathering, and their versatile nature means they pair well with a variety of sides, from classic fries to a fresh salad.
Ingredients:
For the Crispy Chicken Tenders:
- Boneless, Skinless Chicken Breasts: 2 lbs (about 4 large breasts), cut into 1-inch wide strips or “tenders.” You can also use pre-cut chicken tenderloins.
- All-Purpose Flour: 1.5 cups, for the first dredge.
- Eggs: 3 large, beaten with 2 tablespoons of water or milk, for the wet dredge.
- Panko Breadcrumbs: 2 cups. Panko breadcrumbs are key for extra crispiness compared to regular breadcrumbs.
- Seasonings for Flour Dredge:
- Salt: 1.5 teaspoons
- Black Pepper: 1 teaspoon
- Garlic Powder: 1 teaspoon
- Onion Powder: 1 teaspoon
- Smoked Paprika: 1 teaspoon (adds color and a hint of smoky flavor)
- Cayenne Pepper: 1/2 teaspoon (optional, for a little heat)
- Oil for Frying: 4-6 cups vegetable oil, canola oil, or peanut oil. Enough to submerge the chicken tenders during frying.
For the Creamy Honey Mustard Dip:
- Mayonnaise: 1/2 cup (good quality, full-fat mayonnaise works best for creaminess).
- Dijon Mustard: 3 tablespoons.
- Yellow Mustard: 1 tablespoon (adds a classic mustard tang).
- Honey: 2-3 tablespoons, adjust to your desired sweetness.
- Apple Cider Vinegar: 1 teaspoon (or white vinegar, for brightness).
- Worcestershire Sauce: 1/2 teaspoon (optional, for depth of flavor).
- Garlic Powder: 1/4 teaspoon.
- Salt and Black Pepper: To taste.
For Garnish (Optional):
- Fresh Parsley: 2 tablespoons, finely chopped.
Instructions:
1. Prepare the Chicken:
- Pat Dry: Lay the chicken strips on paper towels and pat them thoroughly dry. This is crucial for the breading to adhere properly.
- Season Chicken (Optional): For extra flavor, you can lightly season the chicken strips directly with a pinch of salt and pepper before breading, but the seasoned flour will provide most of the flavor.
2. Set Up the Breading Stations:
- Station 1 (Flour): In a shallow dish or a wide bowl, combine the all-purpose flour with all the seasonings for the flour dredge: salt, black pepper, garlic powder, onion powder, smoked paprika, and cayenne pepper (if using). Whisk well to ensure the seasonings are evenly distributed.
- Station 2 (Egg Wash): In another shallow dish or wide bowl, whisk the eggs with 2 tablespoons of water or milk until well combined.
- Station 3 (Panko Breadcrumbs): In a third shallow dish or wide bowl, place the Panko breadcrumbs.
3. Bread the Chicken Tenders:
- Flour First: Take one chicken strip and dredge it completely in the seasoned flour, ensuring it’s fully coated. Gently shake off any excess flour.
- Egg Wash: Dip the flour-coated chicken strip into the egg wash, allowing any excess to drip off.
- Panko Breadcrumbs: Finally, transfer the chicken strip to the Panko breadcrumbs. Press the breadcrumbs onto the chicken firmly to ensure a thick, even coating on all sides. Repeat this process for all chicken tenders, placing the breaded tenders on a clean plate or baking sheet as you go. For best results and extra crispiness, you can chill the breaded tenders in the refrigerator for at least 15-20 minutes. This helps the coating adhere better during frying.
4. Prepare the Creamy Honey Mustard Dip:
- Combine Ingredients: In a small bowl, whisk together the mayonnaise, Dijon mustard, yellow mustard, honey, apple cider vinegar, Worcestershire sauce (if using), and garlic powder.
- Taste and Adjust: Taste the dip and season with salt and black pepper as needed. Add more honey for sweetness or Dijon for tanginess if desired.
- Chill: Cover the bowl and refrigerate the dip for at least 15-20 minutes to allow the flavors to meld. It tastes even better when made in advance.
5. Fry the Chicken Tenders:
- Heat the Oil: In a large, heavy-bottomed pot or Dutch oven, pour enough oil to reach a depth of about 2-3 inches. Heat the oil over medium-high heat until it reaches a temperature of 350-375°F (175-190°C). Use a candy or deep-fry thermometer to monitor the temperature for best results. If you don’t have a thermometer, you can test the oil by dropping a tiny piece of breading into it; it should sizzle vigorously and turn golden brown within 30 seconds.
- Fry in Batches: Carefully lower a few breaded chicken tenders into the hot oil, ensuring not to overcrowd the pot. Overcrowding will lower the oil temperature and result in soggy chicken. Fry the tenders in batches, turning them occasionally, until they are golden brown and cooked through, about 5-7 minutes per batch, depending on the thickness of the tenders.
- Check for Doneness: The internal temperature of the chicken should reach 165°F (74°C). You can cut into one of the thicker tenders to ensure it’s white and opaque throughout, with no pink.
- Drain: Once cooked, use a slotted spoon or tongs to remove the chicken tenders from the oil. Place them on a wire rack set over a baking sheet lined with paper towels to drain excess oil. This helps keep them crispy.
- Maintain Warmth (Optional): If frying multiple batches, you can keep the cooked tenders warm in a single layer on a baking sheet in a preheated oven at 200°F (95°C) while you finish frying the rest.
6. Serve:
- Garnish: Arrange the crispy chicken tenders on a serving platter. If desired, sprinkle with freshly chopped parsley for a pop of color.
- Serve with Dip: Serve immediately with the chilled Creamy Honey Mustard Dip on the side. These are best enjoyed fresh off the fryer!
Tips for Success & Variations:
- Don’t Overcrowd the Pan: This is crucial for crispy chicken. Frying in batches ensures the oil temperature stays consistent and the chicken cooks evenly and crisply.
- Maintain Oil Temperature: If the oil gets too hot, the breading will burn before the chicken cooks through. If it’s not hot enough, the chicken will absorb too much oil and be greasy. A thermometer is highly recommended.
- Panko is King: Do not substitute regular breadcrumbs for Panko if you want maximum crispiness. Panko crumbs are larger and flakier, creating a superior texture.
- Seasoning the Flour: Don’t skip this step! Most of the flavor in the coating comes from the seasoned flour. Feel free to adjust the spices to your preference.
- Double Dredging (Optional but Recommended): For an extra thick and crispy coating, you can double dredge: flour, egg, panko, then back to egg, and then panko again.
- Air Fryer Option: For a healthier alternative, you can air fry these tenders. Preheat your air fryer to 375°F (190°C). Lightly spray the breaded tenders with cooking spray. Air fry in a single layer for 12-18 minutes, flipping halfway through, until golden brown and cooked through. Cooking time will vary depending on the size of the tenders and your air fryer model.
- Baking Option: Bake at 400°F (200°C) for 20-25 minutes, flipping halfway, until golden brown and cooked through. Lightly spray with cooking oil before baking for a crispier result.
- Dip Variations:
- Spicy Honey Mustard: Add a pinch more cayenne pepper or a dash of hot sauce to the dip.
- Garlic Herb Dip: Mix in some finely minced fresh garlic and herbs like chives or dill into the mayonnaise base.
- BBQ Ranch: Combine BBQ sauce with ranch dressing for a different flavor profile.
- Meal Ideas: Serve with French fries, coleslaw, macaroni and cheese, or a fresh green salad for a complete meal.