Crispy Chicken Tenders with Dipping Sauce

Here’s a Crispy Chicken Tenders with Dipping Sauce recipe that gives you golden, crunchy tenders and a flavorful dipping sauce on the side — perfect for kids, game night, or just comfort food done right.

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🍗 Crispy Chicken Tenders

🧂 Ingredients:

For the Chicken Tenders:

• 1 ½ lbs chicken tenders (or chicken breasts cut into strips)

• 1 cup buttermilk (or milk + 1 tsp vinegar as a sub)

• 1 tsp garlic powder

• 1 tsp paprika

• ½ tsp salt

• ½ tsp black pepper

For the Breading:

• 1 ½ cups all-purpose flour

• ½ cup cornstarch (for extra crunch)

• 1 tsp paprika

• 1 tsp salt

• ½ tsp pepper

For Frying:

• Vegetable oil or canola oil (for deep frying)

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🍳 Instructions:

1. Marinate Chicken:

   • In a bowl, combine chicken tenders, buttermilk, garlic powder, paprika, salt, and pepper.

   • Cover and refrigerate for at least 30 minutes (up to 4 hours for more flavor and tenderness).

2. Prepare Breading:

   • In a shallow dish, mix flour, cornstarch, paprika, salt, and pepper.

3. Heat Oil:

   • Heat oil in a deep skillet or pot to 350°F (175°C).

4. Bread the Chicken:

   • Remove chicken from marinade, letting excess drip off.

   • Dredge each piece in the flour mixture, pressing to coat thoroughly.

   • Shake off excess and let sit on a tray for 5 minutes to help the coating stick better.

5. Fry Until Golden:

   • Fry tenders in batches for 4–6 minutes, until golden brown and cooked through (internal temp: 165°F).

   • Drain on paper towels or a wire rack.

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🥣 Dipping Sauce Ideas:

1. Honey Mustard:

• ¼ cup Dijon mustard

• ¼ cup mayonnaise

• 2 tbsp honey

• 1 tsp lemon juice
  Mix well and chill.

2. Spicy Ranch:

• ½ cup ranch dressing

• 1–2 tsp hot sauce (like Frank’s)

• Pinch of smoked paprika
  Stir and serve.

3. Garlic Aioli (Quick Version):

• ½ cup mayo

• 1 clove garlic, minced

• 1 tbsp lemon juice

• Salt & pepper to taste
  Whisk together until smooth.

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✅ Tips for Extra Crispiness:

• Double dip: for a thicker crust, dip chicken in flour, then back in buttermilk, then flour again.

• Don’t overcrowd the pan — fry in batches so oil temperature stays hot.

• Let the chicken rest on a wire rack after frying to avoid sogginess.

Want a baked or air-fried version? I can give you that too!