Crispy Chicken Tenders Dip (Print version)

Golden crunchy chicken strips paired with a creamy dip, perfect for sharing or snacking.

# What you need:

→ Chicken Tenders

01 - 1.3 lbs boneless, skinless chicken breasts or tenders
02 - 1 1/4 cups all-purpose flour
03 - 2 large eggs
04 - 2 tbsp milk
05 - 1 1/2 cups panko breadcrumbs
06 - 1/2 cup grated Parmesan cheese
07 - 1 tsp garlic powder
08 - 1 tsp paprika
09 - 1 tsp salt
10 - 1/2 tsp black pepper
11 - Sunflower or canola oil, for frying

→ Dipping Sauce

12 - 1/2 cup mayonnaise
13 - 1/4 cup sour cream
14 - 1 tbsp Dijon mustard
15 - 1 tbsp fresh lemon juice
16 - 1 tsp honey
17 - 1 tsp chopped fresh chives
18 - Salt and pepper, to taste

# Directions:

01 - Slice chicken breasts into even strips approximately 3/4 inch wide. Pat dry thoroughly with paper towels.
02 - Prepare three shallow bowls: one with flour mixed with garlic powder, paprika, salt, and black pepper; second with beaten eggs and milk; third with panko breadcrumbs combined with grated Parmesan.
03 - Dredge each chicken strip first in the seasoned flour, then dip into the egg mixture, and finally press into the breadcrumb and Parmesan mixture to adhere evenly.
04 - Heat 1 inch of sunflower or canola oil in a large skillet over medium-high heat until it reaches approximately 350°F.
05 - Cook the chicken tenders in batches for 3 to 4 minutes per side until golden brown and cooked through. Drain on paper towels.
06 - Whisk together mayonnaise, sour cream, Dijon mustard, lemon juice, honey, and chopped chives. Season with salt and pepper to taste.
07 - Serve chicken tenders hot accompanied by the creamy dipping sauce.

# Expert advice:

01 -
  • Crispy outside, juicy inside—the kind of texture that makes everyone stop talking mid-sentence.
  • The dip is creamy and tangy enough that you'll want to make extra, just in case.
  • Takes barely forty minutes from fridge to table, yet tastes like you spent hours in the kitchen.
02 -
  • Oil temperature is everything—too cool and you get soggy, greasy tenders; too hot and the outside burns before the inside cooks. Use a thermometer if you're unsure.
  • Pressing the breadcrumb coating gently into the chicken is what keeps it from peeling away in the oil—I learned this the hard way.
  • Don't skip drying the chicken completely; even a small amount of moisture ruins the crust.
03 -
  • Set up your breading station before you start and keep a damp paper towel nearby to wipe your hands between tenders—this prevents the flour from turning into paste on your palms.
  • If your oil temperature drops during frying, pull out the tenders temporarily and let it heat back up; it only takes a minute and saves your batch.

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