Crispy Chicken Tenders Dip (Printable)
Golden chicken strips with a creamy, flavorful dipping sauce for easy, delicious bites.
# 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 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, 1 inch deep, 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 3/4-inch wide strips and pat dry with paper towels.
02 - In three separate shallow bowls, combine: 1) flour, garlic powder, paprika, salt, black pepper; 2) beaten eggs with milk; and 3) panko breadcrumbs with Parmesan cheese.
03 - Dredge each chicken strip in the seasoned flour, dip into the egg mixture, then coat evenly with the breadcrumb-Parmesan mixture, pressing gently to adhere.
04 - Pour oil 1 inch deep into a large skillet and heat over medium-high until 350°F (180°C).
05 - Fry chicken strips in batches for 3 to 4 minutes per side until golden brown and fully cooked. Drain on paper towels.
06 - Whisk together mayonnaise, sour cream, Dijon mustard, lemon juice, honey, and chives. Season with salt and pepper to taste.
07 - Serve the chicken tenders hot alongside the prepared dipping sauce.
# Expert Suggestions:
01 -
- The panko and Parmesan crust stays shatteringly crisp even as they cool, which never happens with store-bought versions.
- Your homemade dip tastes like restaurant-quality but takes three minutes, and it's something you actually want to keep eating.
- Kids will fight over these, but adults find themselves sneaking extras because they're that good.
02 -
- The oil temperature is everything—too cool and you get greasy tenders, too hot and the outside burns before the inside cooks through.
- Drying the chicken thoroughly makes an enormous difference in how quickly the coating crisps up.
- Don't skip the resting time on paper towels; it lets the exterior stay crispy instead of steaming itself soft.
03 -
- Slice your chicken before you start anything else, pat it dry, and let it sit uncovered on paper towels for a few minutes—this helps the coating adhere better and fry crisper.
- If you're making a big batch for a party, you can keep finished tenders warm in a 200°F oven while you fry the rest, and they'll stay crispy on the outside.