🍗 Crispy Chicken Tenders with Dipping Sauce
📝 Description:
These Crispy Chicken Tenders are perfectly golden on the outside and juicy on the inside. They’re coated in a seasoned breadcrumb crust and fried or baked to crunchy perfection. Paired with a creamy homemade dipping sauce, they’re a kid-friendly favorite and a guaranteed crowd-pleaser for game days, dinners, or snack nights!
🍽 Ingredients:
For the Chicken Tenders:
- 1 lb chicken tenders (or boneless chicken breast, cut into strips)
- 1 cup buttermilk (or use milk + 1 tbsp vinegar as a sub)
- 1 egg
- 1 cup all-purpose flour
- 1 1/2 cups breadcrumbs (panko recommended for extra crunch)
- 1/2 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt and pepper to taste
- Oil for frying or baking spray if oven-baked
For the Dipping Sauce:
- 1/2 cup mayonnaise
- 2 tbsp ketchup
- 1 tbsp honey or maple syrup
- 1 tsp mustard (yellow or Dijon)
- Optional: 1/2 tsp garlic powder or hot sauce for a kick
👨🍳 Instructions:
Step 1: Marinate the Chicken
- In a bowl, mix the chicken strips with buttermilk and a pinch of salt and pepper.
- Let it marinate for 30 minutes to 2 hours (optional but enhances juiciness).
Step 2: Prep Breading Station
- Prepare three shallow bowls:
- Bowl 1: Flour + salt + pepper
- Bowl 2: Beaten egg
- Bowl 3: Breadcrumbs + paprika, garlic powder, onion powder
Step 3: Bread the Chicken
- Remove chicken from marinade.
- Dredge in flour → dip in egg → coat in breadcrumb mixture. Press gently to help crumbs stick.
Step 4: Cook the Chicken
- To Fry: Heat oil in a pan (~350°F/175°C). Fry tenders in batches for 3–4 minutes per side until golden and cooked through.
- To Bake: Preheat oven to 425°F (220°C). Place tenders on a lined tray, spray lightly with oil, and bake 18–20 minutes, flipping halfway.
- To Air Fry: Cook at 400°F (200°C) for 10–12 minutes, shaking halfway.
Step 5: Make the Dipping Sauce
- Mix all dipping sauce ingredients in a small bowl. Chill until ready to serve.
💡 Notes:
- Don’t overcrowd the pan while frying—cook in batches for even crispiness.
- For a spicier version, add cayenne pepper to the breadcrumb mix.
- You can make them gluten-free using almond flour and GF breadcrumbs.
🔄 Tips & Variations:
- Cheesy crust? Add 1/4 cup grated parmesan to the breadcrumb mixture.
- Extra crispy? Double dip: flour → egg → breadcrumbs → back in egg → breadcrumbs again.
- Dipping alternatives: Ranch, buffalo sauce, BBQ, garlic aioli, or sweet chili sauce.
- No buttermilk? Use milk + 1 tbsp lemon juice or vinegar. Let sit 10 mins.
🍴 Servings:
Makes 4 servings (about 2–3 tenders per person).
🔬 Nutritional Info (Per Serving – Approximate, Fried Version):
- Calories: 380
- Protein: 30g
- Carbs: 20g
- Fat: 20g
- Fiber: 1g
- Sugar: 4g
- Sodium: 500mg
Baked or air-fried tenders will be lower in fat and calories.
🌿 Health Benefits:
- Chicken is a lean protein source that supports muscle growth and repair.
- Homemade prep allows control over ingredients and oil type.
- Baking or air frying helps reduce oil and calorie content.
❓ Q&A:
Q: Can I freeze these?
A: Yes! Freeze breaded raw tenders on a tray, then store in a freezer bag. Cook from frozen at 400°F for 25–30 mins (bake or air fry).
Q: How do I reheat leftovers?
A: Reheat in the oven or air fryer at 375°F for 8–10 mins to crisp them back up.
Q: Can I use chicken thighs?
A: Absolutely! Just cut them into strips—thighs will be even juicier.
Q: Are they good cold?
A: Surprisingly, yes! They make great additions to wraps or sandwiches.
Q: What’s the best oil for frying?
A: Use oils with high smoke points like canola, peanut, or sunflower oil.
Would you like a printable recipe card, a meal prep version, or a baked-only version for a healthier twist?