- About This Recipe
This recipe details a method for preparing breaded and cooked chicken tenders, served with a dipping sauce. The process involves coating chicken pieces in a seasoned breading and cooking them until the exterior is crisp. The accompanying sauce is a combination of common condiments.
Why You’ll Love This Recipe
The recipe produces a dish with a contrasting texture between a crispy exterior and tender interior. The cooking technique is straightforward and utilizes common kitchen ingredients. The dish can be customized with various seasonings and sauces.
Ingredients
For the Chicken Tenders:
- 1 lb chicken tenders or boneless chicken breast, cut into strips
- 1 cup all-purpose flour
- 2 large eggs
- 2 tablespoons milk
- 1 ½ cups breadcrumbs
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- Vegetable oil, for frying
For the Dipping Sauce:
- 1/2 cup mayonnaise
- 2 tablespoons honey
- 1 tablespoon Dijon mustard
- 1 teaspoon lemon juice
- 1/4 teaspoon smoked paprika
Step by Step Instructions
- Pat the chicken tenders dry with paper towels. Set aside.
- Set up a breading station with three shallow dishes. Place the flour in the first dish.
- In the second dish, whisk together the eggs and milk.
- In the third dish, combine the breadcrumbs, garlic powder, paprika, salt, and black pepper.
- Dredge each chicken tender in the flour, shaking off any excess.
- Dip the floured chicken into the egg mixture, allowing the excess to drip off.
- Coat the chicken thoroughly in the seasoned breadcrumb mixture, pressing gently to adhere.
- Place the breaded tenders on a wire rack or plate.
- Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat to 350°F (175°C).
- Carefully place the chicken tenders in the hot oil, working in batches to avoid overcrowding.
- Fry for 3-4 minutes per side, or until the coating is golden brown and the internal temperature of the chicken reaches 165°F (74°C).
- Remove the tenders from the oil and place them on a wire rack set over a baking sheet to drain.
- For the dipping sauce, whisk together the mayonnaise, honey, Dijon mustard, lemon juice, and smoked paprika in a small bowl until smooth.
- Serve the crispy chicken tenders immediately with the dipping sauce.
FAQ
Can I bake these chicken tenders instead of frying?
Yes. Arrange the breaded tenders on a parchment-lined baking sheet. Bake in a preheated oven at 400°F (200°C) for 15-20 minutes, flipping halfway through, until golden brown and cooked through.
What other dipping sauces can I use?
Common alternatives include barbecue sauce, ranch dressing, honey mustard, or ketchup.
Can I use panko breadcrumbs?
Yes, panko breadcrumbs will yield a lighter, flakier, and crisper texture compared to traditional breadcrumbs.
You Must Know
Maintaining the oil temperature is crucial for achieving a crispy coating without the chicken becoming greasy. Allowing the breaded chicken to rest for a few minutes before frying helps the coating adhere better. Using a wire rack to drain the cooked tenders prevents the bottom from becoming soggy.
Storage Tips
Store leftover chicken tenders in an airtight container in the refrigerator for up to 3 days. Reheat in an oven or toaster oven at 375°F (190°C) for about 10 minutes to restore crispiness. Microwaving is not recommended as it will make the coating soft. The dipping sauce can be stored separately in the refrigerator for up to one week.