Crispy Chicken Tenders with Dipping Sauces Recipe
Chicken tenders should be crispy, not sad and soggy. These golden beauties bring crunch, flavor, and just the right amount of guilt. Why settle for mediocre frozen strips when you can make perfection at home? This recipe delivers restaurant-quality crispiness without requiring a culinary degree. We’re talking tender, juicy meat with an audibly crunchy coating. Pair them with mouthwatering dipping sauces, because plain is for amateurs. Whether you dunk, drizzle, or double-dip (no judgment), these tenders will ruin fast-food versions forever. So, grab your apron, roll up your sleeves, and let’s fry up some deliciousness.
Crispy Chicken Tenders with Dipping Sauces Recipe
Golden-brown, ultra-crispy chicken tenders served with a variety of flavorful dipping sauces. Perfect for satisfying cravings or impressing guests.
Ingredients
For the Chicken Tenders:
- 1 lb chicken tenders boneless, skinless
- 1 cup buttermilk for extra tenderness
- 1 teaspoon salt
- 1 teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon paprika
For the Coating:
- 1 ½ cups all-purpose flour
- ½ cup cornstarch for that next-level crunch
- 1 teaspoon salt
- 1 teaspoon smoked paprika
- ½ teaspoon cayenne pepper optional but recommended
- 1 teaspoon baking powder
- 2 eggs beaten
- 2 tablespoons water
- 2 cups vegetable oil for frying
Dipping Sauces (Optional but Highly Recommended):
- ¼ cup honey mustard
- ¼ cup spicy mayo
- ¼ cup BBQ sauce
- ¼ cup ranch dressing
Instructions
- Marinate the Chicken: Toss the chicken tenders in buttermilk, salt, black pepper, garlic powder, onion powder, and paprika. Let it soak for at least 30 minutes. Overnight? Even better.
- Prepare the Coating: In one bowl, mix flour, cornstarch, salt, smoked paprika, cayenne, and baking powder. In another, whisk eggs with water.
- Dredge the Chicken: Remove each tender from the buttermilk, dredge it in the flour mixture, dip it in the egg, then back into the flour. Yes, double-coating is the secret to greatness.
- Heat the Oil: In a deep fryer or pan, heat vegetable oil to 350°F (175°C). Test it by dropping a tiny bit of flour—if it sizzles, you’re good.
- Fry to Perfection: Fry tenders in batches for 5–6 minutes, flipping halfway. They should be golden brown and reach 165°F (75°C) internal temperature.
- Drain and Rest: Place tenders on a wire rack or paper towels to drain excess oil. Let them rest for 5 minutes (if you can resist).
- Serve with Sauces: Dunk, dip, or drown them in honey mustard, spicy mayo, BBQ, or ranch. Enjoy judgment-free.
Notes
Nutritional Information (Per Serving)
- Calories: ~400
- Total Fat: 20g
- Saturated Fat: 4g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 25g
Vitamins & Minerals (Per Serving)
- Vitamin B6: 15%
- Iron: 10%
- Potassium: 8%
- Calcium: 6%
- Magnesium: 5%
Extra Tips for Maximum Crunch
- Double dip, double crunch. Coat the tenders twice for an extra-thick, ultra-crispy exterior.
- Don’t overcrowd the pan. Fry in batches so they cook evenly and stay crunchy.
- Use a wire rack, not paper towels. It prevents sogginess—because no one likes limp chicken.
- Spice it up. Add extra cayenne if you like heat, or toss finished tenders in a spicy honey glaze.
- Air fryer hack. Skip the oil and air-fry at 400°F (200°C) for 12–15 minutes, flipping halfway.
