Crispy Chicken Tenders Dip (Printable Version)
Golden, crunchy chicken tenders served with a creamy, tangy homemade dip for any occasion.
# What You'll Need:
→ Chicken Tenders
01 - 1.3 pounds boneless, skinless chicken breasts or tenders
02 - 1 1/4 cups all-purpose flour
03 - 2 large eggs
04 - 2 tablespoons milk
05 - 1 1/2 cups panko breadcrumbs
06 - 1/2 cup grated Parmesan cheese
07 - 1 teaspoon garlic powder
08 - 1 teaspoon paprika
09 - 1 teaspoon salt
10 - 1/2 teaspoon black pepper
11 - Sunflower or canola oil, for frying
→ Dipping Sauce
12 - 1/2 cup mayonnaise
13 - 1/4 cup sour cream
14 - 1 tablespoon Dijon mustard
15 - 1 tablespoon fresh lemon juice
16 - 1 teaspoon honey
17 - 1 teaspoon chopped fresh chives
18 - Salt and pepper, to taste
# How to Make It:
01 - Slice chicken breasts into uniform strips approximately 3/4 inch wide. Pat dry thoroughly with paper towels.
02 - Arrange three shallow bowls: bowl one with flour, garlic powder, paprika, salt, and black pepper mixed; bowl two with beaten eggs and milk; bowl three with panko breadcrumbs combined with Parmesan cheese.
03 - Dredge each chicken strip first in the seasoned flour, then immerse in the egg mixture, and finally press into the breadcrumb and Parmesan mixture to adhere evenly.
04 - Pour sunflower or canola oil about 1 inch deep into a large skillet and heat over medium-high until reaching 350°F (180°C).
05 - Cook chicken strips in batches, frying 3 to 4 minutes per side until golden and fully cooked. Transfer to paper towels to drain excess oil.
06 - Whisk together mayonnaise, sour cream, Dijon mustard, lemon juice, honey, and chives. Season with salt and pepper to taste.
07 - Present the chicken tenders warm alongside the prepared dipping sauce.
# Expert Insights:
01 -
- The crust stays impossibly crispy—even kids can't snap them in half right away.
- That homemade dip tastes nothing like store-bought mayo, it's brighter and somehow feels like a real accomplishment.
- The whole thing takes less time than ordering delivery, which matters on nights when everyone's hungry now.
02 -
- Oil temperature matters more than you think—too cool and you get soggy sad tenders, too hot and the outside burns before the chicken cooks through.
- Pat your chicken dry, and I mean actually dry, not just a quick wipe—that's the difference between crispy and steamed.
- Don't crowd the pan when you fry, even if you're impatient; each tender needs space to actually fry instead of steam in a crowd.
03 -
- Use a thermometer for your oil temperature—it removes the guesswork and is the reason your batches come out consistent.
- Panko breadcrumbs stay crunchier than regular breadcrumbs, and grating your own Parmesan instead of using pre-shredded makes a noticeable difference in how it crisps.