If you’re craving a delicious and satisfying snack or meal, these Crispy Chicken Tenders with Dipping Sauce are the perfect pick. With their golden-brown, crunchy coating and tender, juicy interior, they deliver the ultimate comfort food experience.
Perfect for parties, family dinners, or game nights, these chicken tenders are not only easy to make but also packed with flavor. Paired with a creamy, zesty dipping sauce, they’ll quickly become a household favorite. This recipe uses simple ingredients, yet achieves restaurant-quality results that both kids and adults will love. Let’s dive into how to make these crowd-pleasing chicken tenders from scratch.
Ingredients
For the Chicken Tenders:
- 500g boneless, skinless chicken breasts, cut into strips
- 1 cup buttermilk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1½ cups all-purpose flour
- ½ cup cornstarch
- 2 large eggs
- Vegetable oil, for frying
For the Dipping Sauce:
- ½ cup mayonnaise
- 2 tablespoons ketchup
- 1 tablespoon Dijon mustard
- 1 teaspoon honey
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- Salt and pepper to taste
Instructions
1. Marinate the Chicken
Place the chicken strips in a bowl. Add buttermilk, garlic powder, onion powder, paprika, salt, and black pepper. Mix well to coat the chicken thoroughly. Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours. This step helps tenderize the chicken and infuse it with flavor.
2. Prepare the Dredging Station
In a shallow dish, mix the all-purpose flour and cornstarch. In another bowl, beat the eggs. Remove the marinated chicken from the fridge. Dip each piece first in the flour mixture, then into the egg, and again coat it thoroughly in the flour-cornstarch mixture. Press the flour onto the chicken to form a crisp outer layer.
3. Heat the Oil
Pour vegetable oil into a deep skillet or frying pan, enough to submerge the chicken tenders halfway. Heat the oil over medium-high heat until it reaches about 350°F (175°C). You can test the oil temperature by dropping in a small piece of bread; if it sizzles immediately and turns golden in about 60 seconds, it’s ready.
4. Fry the Chicken Tenders
Working in batches, carefully place the coated chicken tenders into the hot oil. Fry for about 4–5 minutes per side, or until golden brown and cooked through. Use tongs to turn them and remove them once they’re crispy and golden. Place the cooked tenders on a plate lined with paper towels to drain excess oil.
5. Make the Dipping Sauce
In a small bowl, combine the mayonnaise, ketchup, Dijon mustard, honey, garlic powder, smoked paprika, salt, and pepper. Mix until smooth. Taste and adjust the seasoning if needed. This creamy, tangy, and slightly sweet sauce perfectly complements the crispy chicken.
6. Serve and Enjoy
Arrange the chicken tenders on a serving plate alongside a bowl of the dipping sauce. Serve hot with your favorite sides like fries, coleslaw, or a fresh salad. These chicken tenders are also great in wraps or sandwiches.
Final Tips
- For extra crispy tenders, double-dip in the flour mixture after the egg.
- You can add a touch of cayenne pepper or chili powder to the flour if you like them spicy.
- The tenders can be oven-baked or air-fried as a healthier alternative, though frying delivers the crunchiest texture.
- Leftovers can be reheated in an oven or air fryer to maintain crispiness.