Crispy Chicken Tenders with Dipping Sauce

I’m sharing my go-to recipe for golden, crispy chicken tenders served with a flavorful dipping sauce. They’re perfect for a snack, weeknight dinner, or party appetizer.

Why You’ll Love This Recipe

I love how these chicken tenders get perfectly crisp on the outside while staying juicy inside. The dipping sauce adds a delicious flavor boost every time. They’re simple to make and always disappear fast!

Ingredients

Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.

• 1 lb chicken tenders or boneless chicken breast (cut into strips)

• Salt and pepper to taste

• 1 cup all‑purpose flour

• 2 large eggs, beaten

• 1 cup breadcrumbs (panko for extra crunch)

• 1 tsp garlic powder

• 1 tsp paprika

• Vegetable oil for frying

Dipping sauce (optional)

• ¼ cup mayonnaise

• 2 tbsp ketchup

• 1 tsp Dijon mustard

• 1 tsp honey

• Pinch of cayenne pepper (optional)

Directions

1. Season the chicken strips with salt and pepper.

2. Set up a breading station: one plate with flour; a bowl with beaten eggs; another plate with breadcrumbs mixed with garlic powder and paprika.

3. Dredge each chicken strip in flour, tapping off excess.

4. Dip into the eggs, then coat evenly with the seasoned breadcrumbs.

5. Heat about ½″ of oil in a heavy skillet over medium‑high heat until shimmering.

6. Fry chicken tenders in batches, about 3–4 minutes per side, until golden and cooked through.

7. Transfer to a wire rack or paper towel–lined plate to drain.

8. Whisk together dipping sauce ingredients in a small bowl.

Servings and timing

• Servings: Makes about 4 servings (around 3–4 tenders per person)

• Prep time: 15 minutes

• Cooking time: 10 minutes

• Total time: 25 minutes

Variations

• I sometimes swap panko for crushed cornflakes or crushed pretzels for unique texture and flavor.

• I add a teaspoon of chili powder to the breadcrumbs if I want a spicy kick.

• For a baked version, I brush the tenders with oil and bake on a wire rack at 425 °F (220 °C) for 15–18 minutes, flipping once halfway through.

Storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I preheat the oven to 375 °F (190 °C) and bake them on a wire rack for about 8–10 minutes to crisp up again.

FAQs

What can I use instead of panko breadcrumbs?

I’ve used crushed cornflakes, crushed pretzels, or even finely chopped tortilla chips—all get delightfully crunchy.

Can I make these ahead of time?

Yes! I bread them and refrigerate on a tray for up to 2 hours before frying. Just bring them to room temperature first for even cooking.

Can I bake instead of fry?

Absolutely—I make them in the oven all the time. Just brush with oil, bake at 425 °F, and flip halfway for a crispy result.

How do I know when they’re done?

I look for an internal temperature of 165 °F (75 °C) or cut into one to see clear juices. The outside should be golden brown.

What other dipping sauces go well?

I love honey mustard, buffalo ranch, BBQ sauce, or even plain ketchup. They all pair great with the crispy tenders.

Conclusion

I hope these crispy chicken tenders bring a bit of joy and crunch to your kitchen. I love how easy they are and how everyone always asks for seconds. Enjoy dipping!