Description
Deliciously crispy chicken tenders with a flavorful dipping sauce.
Ingredients
Scale
- 1.5 pounds boneless skinless chicken breasts, cut into strips (about 1 inch wide)
- 1 cup all-purpose flour (plus extra for dusting)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon salt (divided)
- 0.5 teaspoon black pepper
- 2 large eggs, beaten (with 1 tablespoon of water)
- 1.5 cups panko breadcrumbs
- 3–4 cups vegetable or canola oil (for frying)
- 0.5 cup mayonnaise
- 2 tablespoons yellow mustard
- 1 tablespoon lemon juice (fresh squeezed)
- 1 clove garlic (minced finely or pressed)
- 0.25 teaspoon salt (for sauce)
Instructions
- Pat the chicken strips completely dry with paper towels and set up three shallow dishes: one with flour mixed with half the salt, garlic powder, onion powder, paprika, and black pepper; a second with the beaten eggs and 1 tablespoon of water; and a third with panko breadcrumbs mixed with the remaining salt.
- Dredge the chicken in the seasoned flour, shaking off excess, then dip into the egg wash allowing excess to drip off, and finally press firmly into the panko mixture to coat all sides before placing on a wire rack.
- Pour vegetable or canola oil into a heavy-bottomed Dutch oven or deep skillet filling it no more than halfway, and heat over medium-high heat until it reaches 350°F (175°C).
- Carefully lower 3 to 4 tenders into the hot oil without overcrowding, frying for 4 to 6 minutes while turning occasionally until deep golden-brown and the internal temperature reaches 165°F (74°C), then drain on a wire rack.
- While the chicken rests, whisk together the mayonnaise, yellow mustard, lemon juice, minced garlic, and ¼ teaspoon salt for the sauce, let it sit for 10 minutes to meld flavors, and serve immediately with the hot tenders.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 350
- Sugar: 1
- Sodium: 800
- Fat: 15
- Saturated Fat: 3
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 2
- Protein: 25
- Cholesterol: 150
Keywords: Leftover tenders can be stored in an airtight container in the refrigerator for up to 3 days; reheat in a 400°F (200°C) oven or air fryer at 375°F (190°C) to restore crispness, avoiding the microwave. The dipping sauce should be stored separately in a sealed container in the fridge for up to 5 days and stirred well before serving as separation may occur. For a gluten-free version, substitute the all-purpose flour and panko with certified gluten-free alternatives.