Crispy Chicken Tenders Dip (Print Version)

Golden crunchy chicken tenders served alongside creamy homemade dip, ideal for family meals or snacks.

# 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 ground 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

# Directions:

01 - Slice chicken breasts into strips approximately 3/4 inch wide. Pat dry using paper towels to remove excess moisture.
02 - Arrange three shallow bowls: mix flour, garlic powder, paprika, salt, and pepper in the first; beat eggs with milk in the second; combine panko breadcrumbs and Parmesan cheese in the third.
03 - Coat each chicken strip by dredging in the seasoned flour, then dipping into the egg mixture, followed by pressing into the breadcrumb and Parmesan blend to adhere evenly.
04 - Pour about 1 inch of sunflower or canola oil into a large skillet and heat over medium-high until the temperature reaches 350°F.
05 - Cook chicken strips in batches for 3 to 4 minutes per side until golden brown and thoroughly cooked. Drain on paper towels to remove excess oil.
06 - Whisk together mayonnaise, sour cream, Dijon mustard, lemon juice, honey, and chopped chives. Adjust seasoning with salt and pepper to taste.
07 - Present the hot chicken tenders alongside the creamy dip for immediate enjoyment.

# Expert Tips:

01 -
  • The coating stays crunchy even after cooling, so they're just as good the next day straight from the fridge.
  • You actually taste the Parmesan and garlic, not just bland breading like the frozen kind.
  • The homemade dip takes five minutes and beats anything store-bought by a mile.
  • Kids and adults fight over these at parties, which says everything.
02 -
  • The oil temperature is non-negotiable—too cool and they absorb oil and become greasy; too hot and the outside burns before the inside cooks through.
  • Patting the chicken completely dry before breading is the single biggest factor in achieving maximum crispiness.
  • Don't skip the three-step breading process; it's what creates the shatteringly crisp crust that separates homemade from frozen.
03 -
  • Use a thermometer to check that the chicken reaches 75°C internal temperature; it takes the guesswork out and ensures they're cooked through.
  • Make the dip the day before to let the flavors meld—it actually tastes better after sitting overnight in the fridge.

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