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
