Ingredients:
For the Chicken Tenders:
-
1 lb chicken tenderloins (about 6-8 tenders)
-
1 cup all-purpose flour
-
1 tsp garlic powder
-
1 tsp onion powder
-
1 tsp smoked paprika (or regular paprika)
-
1/2 tsp salt
-
1/2 tsp black pepper
-
2 large eggs
-
1 cup breadcrumbs (panko for extra crunch, or regular breadcrumbs)
-
1/2 cup grated Parmesan cheese (optional, for extra flavor)
-
1/4 cup buttermilk (or regular milk)
-
Vegetable oil (for frying)
For the Dipping Sauce:
-
1/2 cup mayonnaise
-
2 tbsp ketchup
-
1 tbsp Dijon mustard (or regular mustard)
-
1 tsp honey (optional, for sweetness)
-
1/2 tsp garlic powder
-
1/4 tsp smoked paprika (optional)
-
Salt and pepper to taste
Instructions:
1. Prep the Chicken Tenders:
-
If the chicken tenderloins are large, you can slice them in half to make them smaller and more bite-sized.
-
Pat the chicken tenders dry with paper towels to help the coating stick better.
2. Set up the Dredging Stations:
-
In one shallow bowl, whisk together flour, garlic powder, onion powder, smoked paprika, salt, and pepper.
-
In a second bowl, whisk eggs and buttermilk together until well combined.
-
In a third bowl, combine breadcrumbs and Parmesan cheese (if using).
3. Coat the Chicken:
-
Dredge each chicken tender in the flour mixture, making sure it’s fully coated and shaking off any excess.
-
Dip the chicken into the egg mixture, then coat it with the breadcrumb mixture, pressing gently to ensure the crumbs stick.
4. Fry the Chicken:
-
Heat vegetable oil in a large skillet over medium-high heat. The oil should be about 1/2 inch deep in the pan.
-
Once the oil is hot (you can test it by dropping a small bit of breadcrumbs in—it should sizzle), add the chicken tenders to the skillet in batches, making sure not to overcrowd the pan.
-
Fry the chicken for about 3-4 minutes per side, or until the chicken is golden brown and crispy on the outside and cooked through on the inside (internal temperature should reach 165°F or 75°C).
-
Remove the chicken tenders from the pan and place them on a plate lined with paper towels to drain any excess oil.
5. Make the Dipping Sauce:
-
While the chicken is frying, whisk together mayonnaise, ketchup, Dijon mustard, honey (if using), garlic powder, paprika, and a pinch of salt and pepper in a small bowl.
-
Adjust the seasoning to taste. If you prefer a bit of heat, you can add a dash of hot sauce or cayenne pepper.
6. Serve:
-
Arrange the crispy chicken tenders on a plate and serve with the dipping sauce on the side.
Tips:
-
Baking Option: If you prefer to bake the chicken tenders, preheat your oven to 400°F (200°C). Place the breaded tenders on a baking sheet lined with parchment paper or a rack. Lightly spray with cooking oil and bake for 15-20 minutes, flipping halfway through, until golden and crispy.
-
Add extra flavor: For a spicier kick, you can add a pinch of cayenne pepper or chili powder to the breading mix or dipping sauce.
-
Storage: Leftover tenders can be stored in the fridge for up to 3 days. Reheat them in the oven or a skillet to retain their crispiness.
These Crispy Chicken Tenders with a tangy, creamy dipping sauce are sure to be a hit! They’re perfect for a cozy meal, family dinner, or party snack. Enjoy! Let me know how they turn out or if you want variations for the sauce.