Crispy Chicken Tenders with Dipping Sauce

Crispy Chicken Tenders with Dipping Sauce—what a classic and delicious combo! Perfect for a snack, a meal, or even as an appetizer at a party. Here’s a recipe to make the chicken tenders crispy on the outside, juicy on the inside, and paired with a tasty dipping sauce.

Crispy Chicken Tenders with Dipping Sauce

Ingredients:

For the Chicken Tenders:

1 lb chicken tenders (about 8–10 pieces)
1 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon paprika (for a smoky flavor)
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
2 large eggs
2 tablespoons milk (or buttermilk for extra tenderness)
1 1/2 cups panko breadcrumbs (for extra crunch)
1/2 cup grated Parmesan cheese (optional, for extra flavor)
1/2 teaspoon dried Italian herbs (optional, for a herby kick)
Vegetable oil, for frying (or use a deep fryer if you prefer)

For the Dipping Sauce: You can choose from a variety of dipping sauces depending on your flavor preferences. Here are three options:

Honey Mustard Sauce:
- 1/4 cup Dijon mustard
- 1/4 cup honey
- 1 tablespoon mayonnaise
- 1 teaspoon lemon juice
- Salt and pepper to taste
Spicy Ranch Sauce:
- 1/2 cup ranch dressing
- 1 tablespoon sriracha (or more, depending on spice preference)
- 1 teaspoon lemon juice
- Pinch of salt
BBQ Sauce:
- 1/2 cup barbecue sauce (store-bought or homemade)
- 1 tablespoon honey (optional, for sweetness)
- 1 teaspoon apple cider vinegar (optional, for tang)

Instructions:

1. Prepare the Chicken Tenders:

Pat the chicken tenders dry with paper towels to ensure they fry up crispy.
In a shallow dish, combine the flour, salt, pepper, paprika, garlic powder, and onion powder. Mix until well combined.
In a separate shallow bowl, whisk together the eggs and milk (or buttermilk).
In another shallow dish, mix the panko breadcrumbs, Parmesan cheese (if using), and dried Italian herbs.

2. Coat the Chicken:

Dredge each chicken tender in the flour mixture, making sure it’s evenly coated. Shake off any excess flour.
Dip the floured chicken tender into the egg mixture, allowing any excess to drip off.
Roll the chicken tender in the panko mixture, pressing gently so the breadcrumbs stick well and form a nice crust.

3. Fry the Chicken Tenders:

Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat. If using a deep fryer, heat to 350°F (175°C).
Once the oil is hot (you can test it by dropping in a small breadcrumb; if it sizzles immediately, it’s ready), carefully place the breaded chicken tenders in the oil. Fry in batches to avoid overcrowding.
Fry the tenders for 3–4 minutes per side, or until golden brown and crispy, and the internal temperature reaches 165°F (74°C).
Use tongs or a slotted spoon to transfer the tenders to a paper towel-lined plate to drain any excess oil.

4. Prepare the Dipping Sauce:

While the chicken is frying, prepare the dipping sauces. Simply combine all the ingredients for each sauce in separate small bowls and mix well.
Taste and adjust the seasoning to your liking (for example, add more honey for sweetness or more sriracha for heat).

5. Serve:

Arrange the crispy chicken tenders on a serving platter with your choice of dipping sauces on the side.
Garnish with fresh parsley or a squeeze of lemon juice for extra zest, if desired.

Tips for the Crispiest Chicken Tenders:

Use Panko Breadcrumbs: They’re lighter and flakier than regular breadcrumbs, giving the chicken an extra crunch.
Double Coat the Chicken: For extra crispiness, coat the chicken twice. First, dip it in the flour mixture, then the egg wash, and once again in the breadcrumbs.
Fry in Small Batches: This helps maintain the oil temperature and ensures even frying, so the tenders get crispy and cook properly.
Serve Immediately: These are best enjoyed right away while they’re still hot and crispy, but you can keep them warm in a low oven (around 200°F or 93°C) until ready to serve.

Alternate Cooking Method (Baking):

If you prefer a healthier version, you can bake the tenders:

Preheat your oven to 400°F (200°C).
Place the coated chicken tenders on a baking sheet lined with parchment paper or a rack.
Lightly spray with cooking spray for extra crispiness.
Bake for 15–20 minutes, flipping halfway through, until golden brown and cooked through (internal temp should reach 165°F).

These crispy chicken tenders are perfect for any meal or gathering. The combination of the crispy exterior and tender, juicy chicken inside, paired with the dipping sauce of your choice, makes them an irresistible snack. Which dipping sauce sounds like the perfect fit for your tenders—honey mustard, spicy ranch, or BBQ? Or maybe you have another sauce in mind!