Crispy Chicken Tenders with Dipping Sauce

Here’s a detailed, step-by-step recipe for Crispy Chicken Tenders with Dipping Sauce that will turn out golden, crunchy, and super flavorful.

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Crispy Chicken Tenders

Ingredients (for 4 servings)

For the chicken tenders:

• 1 lb (450 g) chicken tenders or chicken breast cut into strips

• 1 cup all-purpose flour

• 1 teaspoon salt

• ½ teaspoon black pepper

• ½ teaspoon paprika

• ½ teaspoon garlic powder

• ½ teaspoon onion powder

• 2 large eggs

• 2 tablespoons milk

• 2 cups panko breadcrumbs (for extra crunch)

• ½ cup grated Parmesan cheese (optional, for extra flavor)

• Vegetable oil (for frying, about 2-3 cups depending on pan size)

For the dipping sauce (Honey Mustard):

• ¼ cup mayonnaise

• 2 tablespoons Dijon mustard

• 2 tablespoons honey

• 1 teaspoon lemon juice (optional, for tanginess)

• Salt and pepper to taste

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Instructions

1. Prepare the chicken

1. Pat the chicken tenders dry with paper towels. Dry chicken helps the coating stick better.

2. Season the chicken lightly with salt and pepper.

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2. Set up the breading station

1. Flour mixture: In a shallow dish, mix the flour, salt, pepper, paprika, garlic powder, and onion powder.

2. Egg wash: In another bowl, whisk together the eggs and milk until smooth.

3. Breadcrumb mixture: In a third dish, combine panko breadcrumbs and Parmesan cheese (if using).

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3. Coat the chicken

1. Dredge each chicken tender in the flour, shaking off excess.

2. Dip it into the egg wash, letting excess drip off.

3. Press the chicken into the panko breadcrumbs, ensuring a thick, even coating.

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4. Fry the chicken

1. Pour oil into a deep skillet or pan until it’s about ½ inch deep. Heat over medium-high heat until it reaches 350°F (175°C), or until a breadcrumb sizzles immediately when dropped in.

2. Fry the chicken tenders in batches (don’t overcrowd the pan) for about 3-4 minutes per side or until golden brown and cooked through.

3. Use a meat thermometer to check: chicken should reach 165°F (74°C) internally.

4. Transfer the cooked tenders to a paper towel-lined plate to drain excess oil.

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5. Make the dipping sauce

1. In a small bowl, whisk together mayonnaise, Dijon mustard, honey, lemon juice, salt, and pepper until smooth.

2. Taste and adjust sweetness or tanginess if needed.

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6. Serve

• Arrange chicken tenders on a plate with the dipping sauce on the side.

• Optional: Garnish with chopped parsley for color.

• Serve immediately for maximum crispiness.

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Tips for Extra Crispy Tenders

• Use panko breadcrumbs instead of regular breadcrumbs—they create a crunchier coating.

• Double-dip: After the first panko coating, dip again in egg and panko for an extra thick crust.

• Don’t overcrowd the pan while frying; it lowers the oil temperature and makes the chicken soggy.

• For a healthier version, bake at 425°F (220°C) for 15–20 minutes, flipping halfway.

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