Here’s a complete recipe for Crispy Chicken Tenders with Dipping Sauce—perfectly crunchy on the outside, juicy on the inside, with a flavorful dipping sauce.
Ingredients
For the Chicken Tenders:
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1 lb (450 g) chicken tenders or chicken breast strips
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Salt and pepper, to taste
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½ cup all-purpose flour
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2 large eggs, beaten
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1 cup panko breadcrumbs (for extra crispiness)
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½ tsp garlic powder (optional)
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½ tsp paprika (optional)
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2–3 tbsp vegetable oil (for frying)
For the Dipping Sauce (Honey-Mustard Style):
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¼ cup mayonnaise
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2 tbsp honey
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1 tbsp Dijon mustard
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½ tsp paprika (optional)
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Salt & pepper, to taste
Instructions
1. Prepare the Chicken
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Season chicken tenders with salt, pepper, garlic powder, and paprika.
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Set up a breading station: one plate with flour, one with beaten eggs, one with panko breadcrumbs.
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Dredge each chicken tender in flour → egg → panko, pressing lightly to coat evenly.
2. Fry the Chicken
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Heat 2–3 tbsp oil in a large skillet over medium-high heat.
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Fry chicken tenders 3–4 minutes per side, until golden brown and cooked through (internal temp 165°F / 74°C).
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Transfer to a plate lined with paper towels to drain excess oil.
Optional: For a healthier version, bake at 425°F (220°C) for 15–20 minutes, flipping halfway, until crispy.
3. Make the Dipping Sauce
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In a small bowl, whisk together mayonnaise, honey, Dijon mustard, paprika, salt, and pepper.
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Taste and adjust sweetness or tanginess if desired.
4. Serve
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Serve chicken tenders hot with the dipping sauce on the side.
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Optional: garnish with chopped parsley or serve with fries, veggies, or a salad.
Tips for Maximum Crispiness
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Use panko breadcrumbs—they give a lighter, crunchier texture than regular breadcrumbs.
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Don’t overcrowd the pan; fry in batches for even browning.
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Let fried tenders rest on a wire rack instead of paper towels if you want to keep the coating extra crisp.
If you want, I can also give a oven-baked or air-fryer version that’s just as crispy but uses less oil and less cleanup.