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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.
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Prep Time 50 minutes
Cook Time 20 minutes
Total Time 1 hour 10 minutes
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.