Crunchy Golden Chicken Tenders with Creamy Dipping Sauce are my go-to for a satisfying meal or snack that delivers both texture and flavor. These chicken strips are perfectly seasoned, coated in a crispy crust, and paired with a rich homemade tartar-style sauce that balances it all out. They’re simple to make and endlessly craveable.
Why You’ll Love This Recipe
I love how these chicken tenders turn out juicy on the inside with a crisp, golden coating on the outside. They’re way better than anything I’ve bought pre-made, and they come together quickly with ingredients I usually have in my kitchen. The homemade dipping sauce adds a creamy, tangy finish that makes each bite even more delicious.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the chicken tenders:
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Chicken breast or tenderloins, sliced into strips
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Buttermilk (or milk with lemon juice as a substitute)
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All-purpose flour
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Eggs
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Panko or breadcrumbs
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Garlic powder
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Onion powder
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Paprika
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Salt and black pepper
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Oil for frying or olive oil spray for baking
For the tartar-style dipping sauce:
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Mayonnaise
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Pickles or relish, finely chopped
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Lemon juice
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Dijon mustard
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Garlic powder
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Salt and pepper to taste
directions
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I soak the chicken strips in buttermilk for at least 20 minutes (or overnight if prepping ahead).
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I set up a dredging station with three bowls: flour with seasonings, beaten eggs, and panko or breadcrumbs.
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I coat each strip in the flour mixture, dip in the egg, and then press into the breadcrumbs to coat well.
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I heat oil in a skillet to 350°F and fry the chicken in batches until golden and cooked through, about 3–4 minutes per side.
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For baking, I place the coated strips on a lined baking sheet, spray with olive oil, and bake at 425°F for about 20 minutes, flipping halfway.
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To make the dipping sauce, I mix mayo, pickles, lemon juice, mustard, garlic powder, and seasoning until smooth.
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I serve the chicken hot with the sauce on the side.
Servings and timing
This recipe serves 4 people and takes about 40 minutes total — 20 minutes for prep and 20 minutes for cooking.
Variations
Sometimes I swap out the panko for crushed cornflakes for a different kind of crunch. I’ve also added a bit of hot sauce to the buttermilk marinade for a spicy kick. For the sauce, I occasionally mix in chopped capers or herbs like dill to change things up.
storage/reheating
I store leftovers in the fridge for up to 3 days. To reheat, I use the oven or air fryer at 375°F until hot and crispy — usually about 6–8 minutes. I avoid microwaving because it softens the coating.
FAQs
Can I use chicken thighs instead of breast?
Yes, I often use boneless, skinless chicken thighs for extra juiciness. I just trim and cut them into strips.
Can I make these in the air fryer?
Definitely — I air fry at 400°F for about 10–12 minutes, flipping halfway, and they come out crispy and golden.
What’s the best substitute for buttermilk?
If I don’t have buttermilk, I mix 1 cup of milk with 1 tablespoon of lemon juice or vinegar and let it sit for 5 minutes.
How do I keep the coating from falling off?
I make sure to press the breadcrumbs firmly onto the chicken and let the coated strips rest for 10 minutes before cooking.
Can I freeze these?
Yes — I freeze them after breading, then cook from frozen, adding a few extra minutes to the cook time.
Conclusion
Crunchy Golden Chicken Tenders with Creamy Dipping Sauce are a classic favorite that I keep in rotation. Whether fried or baked, they always come out flavorful and crispy, with a dipping sauce that ties everything together. They’re easy, satisfying, and perfect for any occasion.
Print
Crunchy Golden Chicken Tenders with Creamy Dipping Sauce
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Fried or Baked
- Cuisine: American
- Diet: Halal
Description
Crunchy Golden Chicken Tenders with Creamy Dipping Sauce are crispy, juicy chicken strips coated in a golden crust and served with a tangy, homemade tartar-style sauce — perfect for snacks, meals, or parties.
Ingredients
- 1.5 lbs chicken breast or tenderloins, sliced into strips
- 1 cup buttermilk (or 1 cup milk + 1 tbsp lemon juice)
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 1.5 cups panko or breadcrumbs
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp paprika
- Salt and black pepper, to taste
- Oil for frying or olive oil spray for baking
- For dipping sauce:
- 1/2 cup mayonnaise
- 2 tbsp pickles or relish, finely chopped
- 1 tbsp lemon juice
- 1 tsp Dijon mustard
- 1/4 tsp garlic powder
- Salt and pepper, to taste
Instructions
- Soak chicken strips in buttermilk for at least 20 minutes or overnight.
- Prepare dredging station: flour with garlic powder, onion powder, paprika, salt, and pepper in one bowl; beaten eggs in another; panko in a third.
- Coat chicken in flour, dip in egg, then coat in breadcrumbs, pressing to adhere.
- For frying: heat oil to 350°F and fry chicken in batches for 3–4 minutes per side until golden and cooked through.
- For baking: place strips on lined baking sheet, spray with olive oil, and bake at 425°F for 20 minutes, flipping halfway.
- To make sauce: mix mayo, pickles, lemon juice, mustard, garlic powder, salt, and pepper until smooth.
- Serve chicken hot with dipping sauce on the side.
Notes
- Use crushed cornflakes instead of panko for extra crunch.
- Add hot sauce to the marinade for a spicy kick.
- Customize the sauce with capers or chopped dill.
- Reheat leftovers in oven or air fryer for best texture.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 420
- Sugar: 2g
- Sodium: 540mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 120mg
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