Crispy Chicken Tenders with Dipping Sauce!

Crispy Chicken Tenders with Dipping Sauce Recipe

Ingredients:

For the Chicken Tenders:

• 1 lb boneless, skinless chicken breasts (or chicken tenders)

• 1 cup all-purpose flour

• 1 tsp paprika

• 1 tsp garlic powder

• 1 tsp onion powder

• 1/2 tsp salt

• 1/2 tsp black pepper

• 2 large eggs

• 1 tbsp water (to thin out the egg wash)

• 2 cups panko breadcrumbs (for maximum crunch)

• 1/2 cup grated Parmesan cheese (optional, for extra flavor)

• Olive oil spray (or vegetable oil for frying)

For the Dipping Sauce (Optional):

• Honey Mustard Sauce:

  • 1/2 cup Dijon mustard

  • 1/4 cup honey

  • 2 tbsp mayonnaise (optional for creaminess)

• Classic Ranch Dressing:

  • 1/2 cup mayonnaise

  • 1/4 cup sour cream

  • 1 tbsp lemon juice

  • 1 tsp garlic powder

  • 1/2 tsp dried dill

  • Salt and pepper to taste

Instructions:

1. Prepare the Chicken Tenders:

• Cut the Chicken: If using chicken breasts, slice them into thin strips (about 1-inch wide) to make tenders. If using pre-cut chicken tenders, just pat them dry with paper towels.

• Season the Flour: In a shallow bowl, mix together the flour, paprika, garlic powder, onion powder, salt, and black pepper.

• Prepare the Egg Wash: In a second shallow bowl, whisk the eggs and water together until smooth.

• Coat the Chicken: Dredge each chicken strip first in the flour mixture, making sure to coat it completely. Then dip it into the egg wash and coat it again with panko breadcrumbs (and Parmesan, if using), pressing gently to adhere.

2. Bake or Fry the Chicken Tenders:

• For Baking:

  • Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with cooking spray.

  • Arrange the breaded chicken tenders in a single layer on the baking sheet, leaving space between each one.

  • Spray with Olive Oil: Lightly spray the chicken tenders with olive oil spray for extra crispiness.

  • Bake: Bake for 15-20 minutes, flipping halfway through, until the tenders are golden brown and cooked through (internal temperature should reach 165°F or 74°C).

• For Frying:

  • Heat about 1-2 inches of vegetable oil in a large skillet or deep fryer over medium-high heat.

  • Once the oil reaches 350°F (175°C), fry the tenders in batches for about 3-4 minutes per side, or until golden brown and cooked through. Be careful not to overcrowd the pan.

  • Use a slotted spoon to transfer the cooked tenders to a plate lined with paper towels to drain any excess oil.

3. Make the Dipping Sauce (Optional):

• For Honey Mustard: Mix the Dijon mustard, honey, and mayonnaise together in a small bowl. Adjust the sweetness or tanginess to your liking.

• For Ranch: Whisk together the mayonnaise, sour cream, lemon juice, garlic powder, and dried dill in a bowl. Season with salt and pepper to taste.

4. Serve:

• Serve the crispy chicken tenders hot, with your choice of honey mustard or ranch dipping sauce. You can also try other sauces like BBQ sauce, sriracha mayo, or ketchup.

• Garnish with chopped parsley or chives for a fresh touch if desired.

Tips & Variations:

• Make it Spicy: Add cayenne pepper or a dash of hot sauce to the flour mixture for an extra kick.

• Add Herbs: For a fresh twist, try adding dried oregano, thyme, or Italian seasoning to the breadcrumb mixture.

• For a Gluten-Free Version: Substitute the regular flour and breadcrumbs with gluten-free flour and gluten-free panko breadcrumbs.

• Make It Extra Crispy: For extra crunch, double-coat the tenders by dipping them back into the egg wash and breadcrumbs for a thicker, crispier coating.

Frequently Asked Questions (Q/A)

Q: Can I make these chicken tenders ahead of time?

• A: Yes! You can bread the chicken tenders and store them in the fridge for up to 1-2 hours before baking or frying. For meal prep, you can even freeze the breaded tenders. Just place them on a baking sheet to freeze individually, then transfer them to a freezer-safe bag. When you’re ready to cook, bake them directly from frozen, adding a few extra minutes to the cook time.

Q: How do I keep the tenders crispy after cooking?

• A: If you’re not serving them immediately, you can keep the tenders crispy by placing them on a wire rack set over a baking sheet in a 200°F (93°C) oven while you finish cooking the rest. This will help them stay crisp without becoming soggy.

Q: Can I use chicken breasts instead of tenders?

• A: Yes, absolutely! Just slice the chicken breasts into strips, as mentioned earlier. Chicken tenders are simply a different cut, but chicken breasts work just as well for this recipe.

Q: Can I make the dipping sauce without mayonnaise?

• A: Yes! For a lighter dipping sauce, you can substitute the mayo with Greek yogurt or low-fat sour cream. For honey mustard, you can skip the mayo altogether.