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.