Crispy Chicken Tenders with Dipping Sauce

There’s something undeniably comforting about a plate of crispy, golden chicken tenders. Perfectly seasoned and fried to crunchy perfection, these tenders are a guaranteed crowd-pleaser for both kids and adults alike. Whether you’re preparing a casual family dinner, a game-day snack, or a fun weekend treat, this easy recipe promises juicy chicken wrapped in a flavorful, shatteringly crisp crust. Pair them with a creamy, slightly spicy dipping sauce, and you’ll have a meal that disappears in minutes!

Ingredients:

For the Chicken Tenders:

• 1 ½ pounds chicken tenders (or chicken breasts sliced into strips)

• 1 cup buttermilk

• 1 teaspoon salt

• 1 teaspoon black pepper

• 1 teaspoon garlic powder

• 1 teaspoon paprika

• 1 ½ cups all-purpose flour

• 1 cup panko breadcrumbs

• 2 teaspoons baking powder

• Vegetable oil, for frying

For the Dipping Sauce:

• ½ cup mayonnaise

• 2 tablespoons honey

• 1 tablespoon Dijon mustard

• 1 tablespoon sriracha (or adjust to taste for spice)

• ½ teaspoon garlic powder

• 1 tablespoon lemon juice

• Instructions:

  1. Marinate the Chicken:

     • In a large bowl, combine the buttermilk, salt, pepper, garlic powder, and paprika.

     • Add the chicken tenders, ensuring they’re fully coated.

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

  2. Prepare the Coating:

     • In another bowl, whisk together the flour, panko breadcrumbs, and baking powder.

     • Remove each piece of chicken from the marinade, allowing excess to drip off.

     • Dredge in the flour-panko mixture, pressing gently to adhere the coating well.

  3. Fry the Tenders:

     • Heat about 2 inches of vegetable oil in a heavy-bottomed skillet or Dutch oven to 350°F (175°C).

     • Fry the tenders in batches (don’t overcrowd the pan) for 3–4 minutes per side, or until golden brown and cooked through (internal temp should be 165°F/74°C).

     • Transfer to a wire rack or paper towel-lined plate to drain.

  4. Make the Dipping Sauce:

     • In a small bowl, whisk together mayonnaise, honey, Dijon mustard, sriracha, garlic powder, and lemon juice until smooth.

  5. Serve:

     • Serve the crispy chicken tenders hot with the dipping sauce on the side.

     • Tips:

       • For extra crunch, double-dip the chicken: after the first dredge, dip it back in buttermilk and then into the flour-panko mixture again.

       • You can also bake or air-fry the tenders if you prefer a lighter version.

       • Would you also like me to give you a baked version or different dipping sauce options like ranch, BBQ, or a sweet chili sauce?