Easy Homemade Crispy Chicken Tenders with Dipping Sauce — Traditional, Healthy & Delicious

Crispy Chicken Tenders with Dipping Sauce have always been the little hero of our weeknights — crunchy on the outside, tender and juicy on the inside, and perfect dipped into something a little sweet, tangy, or spicy. This easy, homemade recipe brings back that cozy, family-table feeling but with options to keep things healthier or tailor them to dietary needs.

Perfect for weeknight dinners, Sunday family meals, game-day snacks, or holiday appetizer spreads, these tenders are a crowd-pleaser that travel well, freeze well, and are easy to love.

Prep time: 20 minutes (plus optional 30-minute brine)
Cook time: 12–20 minutes depending on method
Serves: 4

🧂 Ingredients:

• 1 lb (450 g) chicken tenders OR 2 boneless, skinless chicken breasts cut into 1–1.5" strips
• 1 cup all-purpose flour (or gluten-free 1:1 flour)
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 tsp smoked paprika (or regular paprika)
• 1 tsp garlic powder
• 1/2 tsp onion powder
• 2 large eggs (or 1/2 cup buttermilk; or 1/2 cup aquafaba for vegan option)
• 1 cup breadcrumbs (panko for extra crunch; use gluten-free panko if needed)
• 2 tbsp grated Parmesan (optional — skip for dairy-free)
• Oil for frying (vegetable, canola, or peanut oil) OR olive oil spray for baking/air fryer
• Lemon wedges, for serving (optional)

Dipping Sauce — Honey Mustard:

• 1/3 cup mayonnaise
• 2 tbsp Dijon mustard
• 2 tbsp honey
• 1 tsp lemon juice
• Salt & pepper to taste

Dipping Sauce — Spicy Garlic Aioli (optional):

• 1/2 cup mayonnaise
• 1 clove garlic, minced
• 1–2 tsp sriracha (to taste)
• 1 tsp lemon juice
• Pinch of smoked paprika

👩‍🍳 Directions:

1. Optional brine: For juicier tenders, dissolve 1 tbsp salt in 2 cups water and soak chicken strips for 20–30 minutes. Rinse and pat dry.
2. Prep dry mix: In a shallow bowl, whisk together flour, salt, pepper, paprika, garlic powder, and onion powder.
3. Prep wet mix: In a second bowl, beat the eggs (or whisk together buttermilk / aquafaba).
4. Prep crumbs: In a third bowl, combine breadcrumbs and Parmesan (if using).
5. Dredge: Coat each chicken strip in the flour mixture, shake off excess, dip into eggs, then press into breadcrumbs until well-coated. Set on a wire rack while you heat the oil or preheat oven/air fryer.
6. To fry: Heat 1/2–1 inch oil in a heavy skillet to 350°F (175°C). Fry tenders in batches, careful not to overcrowd, until golden and cooked through, about 3–4 minutes per side depending on thickness. Drain on paper towels.
7. To bake (healthier): Preheat oven to 425°F (220°C). Place tenders on a parchment-lined baking sheet on a wire rack. Lightly spray with oil. Bake 12–15 minutes, flipping halfway, until golden and internal temp is 165°F (74°C).
8. To air-fry (crispy + low-oil): Preheat air fryer to 400°F (200°C). Arrange tenders in a single layer. Cook 10–12 minutes, flipping at 6 minutes, until golden and 165°F internal. Lightly spray with oil before cooking for extra crisp.
9. Make sauces: Whisk honey mustard ingredients together until smooth. For aioli, mix ingredients and taste for heat. Chill until ready to serve.
10. Serve warm with lemon wedges and dipping sauces. Internal temp should be 165°F (74°C) for food safety.

Time-saving tip: Bread all your tenders and freeze on a tray in a single layer, then transfer to a freezer bag. Cook from frozen in the oven (add 5–8 minutes) or air fryer (add 3–5 minutes).

💡 Tips & Variations:

• For extra-crispy texture: Use panko breadcrumbs and a light double-dredge (flour → egg → panko → quick dip in egg → panko again).
• Gluten-free swap: Use gluten-free flour and gluten-free panko, or crush cornflakes for a naturally gluten-free crunch.
• Low-carb / Keto: Replace breadcrumbs with crushed pork rinds or almond meal. Use almond flour instead of wheat flour.
• Vegan option: Use cauliflower florets or store-bought vegan chicken strips. Substitute aquafaba or flax “egg” (1 tbsp ground flax + 3 tbsp water per egg) for eggs, and use plant-based mayo in sauces. Bake or air-fry.
• Flavor twists: Add 1 tsp cayenne to flour for heat, or 1 tbsp lemon zest to the breadcrumb mixture for brightness.
• Make-ahead: Breaded tenders freeze well. Bake straight from frozen — add a few extra minutes and check internal temp.
• Leftovers: Store in an airtight container in the fridge for up to 3–4 days. Reheat in a 375°F oven or air fryer until crisp and heated through (about 6–8 minutes). Avoid microwaving if you want to keep them crispy.
• Serving ideas: Serve over greens for a protein-rich salad, with fries and coleslaw for a classic plate, or in a slider bun with pickles and slaw for sandwiches.

🩺 Health & Lifestyle Tie-in:

Chicken tenders made at home can be a surprisingly healthy choice — lean protein helps build and repair muscle, and using baking or air-frying cuts down on saturated fat compared to deep frying. Small choices in the kitchen add up: choosing whole-grain breadcrumbs, limiting added sugar in sauces, and pairing tenders with veggies or a salad boosts nutrition. Eating well today can support long-term health and potentially reduce future healthcare costs — a little mindful cooking is an investment in your well-being.

If you’re meal-prepping on a budget, homemade tenders can also be more cost-effective than restaurant or pre-made frozen options — a win for both taste and your wallet.

❤️ Conclusion:

These Crispy Chicken Tenders with Dipping Sauce are easy to make, comfortingly familiar, and totally customizable. Whether you bake, air-fry, or fry them, they’re sure to become a go-to for weeknights, parties, and everything in between. If you make this recipe, tell me how you cooked them — comment below or tag me in your photos — I’d love to see your version!

Crispy Chicken Tenders with Dipping Sauce

Crispy chicken tenders that are crunchy on the outside and juicy on the inside, perfect with various dipping sauces for any occasion.

Print Recipe Pin Recipe

Prep Time 50 minutes mins

Cook Time 20 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings: 4 servings

Course: Appetizer, Main Course, Snack

Cuisine: American

Calories: 350

Ingredients Method Notes

Ingredients

  

Chicken Tenders

• 1 lb chicken tenders or 2 boneless, skinless chicken breasts cut into 1–1.5" strips

Breading Mixture

• 1 cup all-purpose flour or gluten-free 1:1 flour
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 tsp smoked paprika or regular paprika
• 1 tsp garlic powder
• 1/2 tsp onion powder
• 2 large eggs or 1/2 cup buttermilk; or 1/2 cup aquafaba for vegan option
• 1 cup breadcrumbs (panko for extra crunch; use gluten-free panko if needed)
• 2 tbsp grated Parmesan (optional — skip for dairy-free)
• Oil for frying (vegetable, canola, or peanut oil) or olive oil spray for baking/air fryer

Dipping Sauce - Honey Mustard

• 1/3 cup mayonnaise
• 2 tbsp Dijon mustard
• 2 tbsp honey
• 1 tsp lemon juice
• Salt & pepper to taste

Dipping Sauce - Spicy Garlic Aioli (optional)

• 1/2 cup mayonnaise
• 1 clove garlic, minced
• 1-2 tsp sriracha (to taste)
• 1 tsp lemon juice
• Pinch of smoked paprika

Serving

• Lemon wedges, for serving (optional)

Method

 

Brining (Optional)

1. Dissolve 1 tbsp salt in 2 cups water and soak chicken strips for 20–30 minutes. Rinse and pat dry.

Preparation

1. In a shallow bowl, whisk together the flour, salt, pepper, paprika, garlic powder, and onion powder.
2. In a second bowl, beat the eggs (or whisk together buttermilk/aquafaba).
3. In a third bowl, combine breadcrumbs and Parmesan (if using).
4. Coat each chicken strip in the flour mixture, shake off excess, dip into eggs, then press into breadcrumbs until well-coated. Set on a wire rack while you heat the oil or preheat oven/air fryer.

Cooking

1. To fry: Heat 1/2–1 inch oil in a heavy skillet to 350°F (175°C). Fry tenders in batches until golden and cooked through, about 3–4 minutes per side depending on thickness. Drain on paper towels.
2. To bake (healthier): Preheat oven to 425°F (220°C). Place tenders on a parchment-lined baking sheet on a wire rack. Lightly spray with oil. Bake 12–15 minutes, flipping halfway, until golden and internal temp is 165°F (74°C).
3. To air-fry (crispy + low-oil): Preheat air fryer to 400°F (200°C). Arrange tenders in a single layer. Cook 10–12 minutes, flipping at 6 minutes, until golden and 165°F internal.

Making Dipping Sauces

1. Whisk together honey mustard ingredients until smooth. For aioli, mix ingredients and taste for heat. Chill until ready to serve.

Serving

1. Serve warm with lemon wedges and dipping sauces. Ensure internal temp is 165°F (74°C) for food safety.

Notes

For extra-crispy texture: Use panko breadcrumbs and a light double-dredge. For gluten-free, use gluten-free flour and breadcrumbs. Low-carb options available. Store leftovers in an airtight container for up to 3–4 days.