Here’s a detailed recipe for Crispy Chicken Tenders with Dipping Sauce along with helpful FAQs 👇

🍗 Crispy Chicken Tenders with Dipping Sauce

Ingredients

For the Chicken Tenders:

• 500 g (1 lb) chicken breast or tenderloins, cut into strips
• 1 cup buttermilk (or 1 cup milk + 1 tbsp lemon juice as substitute)
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp paprika
• 1 tsp black pepper
• 1 tsp salt

For the Breading:

• 1 ½ cups all-purpose flour
• 1 cup breadcrumbs (panko for extra crunch)
• 2 eggs, beaten
• 1 tsp paprika
• ½ tsp cayenne pepper (optional, for heat)
• 1 tsp salt
• 1 tsp black pepper

For Frying:

• Vegetable oil (enough for deep or shallow frying)

For the Dipping Sauce (Honey Mustard):

• 3 tbsp mayonnaise
• 2 tbsp Dijon mustard (or yellow mustard)
• 2 tbsp honey
• 1 tsp lemon juice

Instructions

1. Marinate the Chicken:
   • In a bowl, mix buttermilk, garlic powder, onion powder, paprika, salt, and black pepper.
   • Add chicken strips, coat well, cover, and refrigerate for at least 1 hour (overnight is best for tenderness).
2. Prepare Breading Station:
   • Bowl 1: Flour + paprika + cayenne + salt + pepper.
   • Bowl 2: Beaten eggs.
   • Bowl 3: Breadcrumbs (or mix with flour for extra crunch).
3. Coat the Chicken:
   • Remove chicken from marinade, shake off excess.
   • Dredge in flour mixture, dip in egg wash, then coat in breadcrumbs.
   • Press gently to make sure crumbs stick.
4. Fry the Tenders:
   • Heat oil to 175°C (350°F).
   • Fry chicken tenders in batches for 5–6 minutes, turning occasionally until golden brown and crispy.
   • Place on paper towels or a wire rack to drain excess oil.
5. Make the Dipping Sauce:
   • Mix mayo, mustard, honey, and lemon juice until smooth.
   • Adjust sweetness or tanginess to taste.
6. Serve Hot:
   • Arrange chicken tenders on a platter with dipping sauce on the side.

Variations

• Baked Version: Bake breaded tenders at 200°C (400°F) for 20–22 minutes, flipping halfway. Spray lightly with oil for crispiness.
• Air Fryer: Cook at 200°C (400°F) for 12–14 minutes, flipping halfway.

❓ FAQs about Crispy Chicken Tenders

Q1. How do I make the tenders extra crispy?
Double-dip method: after flour, egg, and breadcrumbs, repeat egg + breadcrumbs once more for a thicker crust.

Q2. Can I use chicken thighs instead of breasts?
Yes! Boneless chicken thighs work well and stay juicy, though they may take slightly longer to cook.

Q3. Can I freeze chicken tenders?
Yes. After breading (before frying), freeze them on a tray. Once solid, store in a freezer bag. Fry/bake directly from frozen, adding a few extra minutes to cooking time.

Q4. What other sauces go well with chicken tenders?

• Ranch dressing
• BBQ sauce
• Spicy sriracha mayo
• Garlic aioli
• Sweet chili sauce

Q5. How can I make them gluten-free?
Use gluten-free flour and breadcrumbs (or crushed cornflakes/rice crackers).

Q6. How do I know the chicken is fully cooked?
Use a meat thermometer: internal temperature should reach 74°C (165°F).

Would you like me to also give you 3 different dipping sauce recipes (besides honey mustard) so you can mix and match?