Description
Crispy Chicken Tenders with Spicy Dipping Sauce
Ingredients:
For the Chicken Tenders:
1 lb chicken tenders or chicken breast strips
1 cup buttermilk
1 cup all-purpose flour
1/2 cup cornstarch
1 teaspoon paprika
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon salt
1/2 teaspoon black pepper
Vegetable oil for frying
For the Spicy Dipping Sauce:
1/2 cup mayonnaise
2 tablespoons hot sauce (adjust to taste)
1 tablespoon honey
1 teaspoon Dijon mustard
1/2 teaspoon garlic powder
Instructions:
Marinate the Chicken Tenders:
In a bowl, combine chicken tenders and buttermilk. Let them marinate for at least 30 minutes (or overnight for more flavor).
Prepare the Coating:
In a shallow dish, mix flour, cornstarch, paprika, garlic powder, onion powder, salt, and black pepper.
Coat the Chicken:
Remove chicken from buttermilk, allowing excess to drip off. Coat each piece in the flour mixture, pressing gently to ensure an even coating.
Fry the Chicken:
Heat vegetable oil in a deep skillet over medium heat (about 350°F/175°C).
Fry chicken tenders in batches for 4-5 minutes per side until golden brown and cooked through. Drain on paper towels.
Make the Spicy Dipping Sauce:
In a small bowl, mix mayonnaise, hot sauce, honey, Dijon mustard, and garlic powder. Adjust spice level to taste.
Serve and Enjoy:
Plate the crispy chicken tenders and serve with the spicy dipping sauce. Garnish with fresh parsley for an extra touch.
These Crispy Chicken Tenders are crunchy, flavorful, and paired perfectly with a zesty, spicy dipping sauce. A family favorite or crowd-pleasing snack!
Step-by-Step Guide
For perfect results, follow these detailed steps. First, ensure your chicken pieces are of uniform thickness for even cooking. After marinating in buttermilk, let excess drip off but do not pat dry—the wetness is key for the coating to adhere. When dredging, place each piece in the flour mixture, then press and flip several times, ensuring a thick, shaggy coating forms. For the oil, use a deep, heavy-bottomed pot or skillet and maintain a steady temperature of 350°F. Use a thermometer; if the oil is too cool, the chicken will be greasy, and if too hot, it will burn. Fry in small batches to avoid crowding and temperature drops. Let each tender drain on a wire rack set over a baking sheet instead of paper towels to keep the bottom crispy.
Serving Suggestions
These crispy tenders are incredibly versatile. For a classic diner meal, serve with crispy french fries and coleslaw. For a lighter option, pair with a fresh green salad or vegetable sticks. They also make excellent sliders on soft buns with lettuce and tomato. The spicy dipping sauce doubles as a spread for burgers or a drizzle for loaded fries. For a party platter, arrange the tenders around bowls of different sauces like honey mustard, barbecue, or ranch.
How-to Summary
Marinate chicken in buttermilk (30 min+). Mix dry coating ingredients. Dredge wet chicken thoroughly in flour mixture. Fry in 350°F oil for 4-5 minutes per side until golden and internal temperature reaches 165°F. Drain on a rack. Whisk all sauce ingredients together. Serve immediately.
Frequently Asked Questions
Can I bake these instead of frying? Yes. For a baked version, place coated tenders on a parchment-lined baking sheet, spray generously with oil, and bake at 425°F for 15-20 minutes, flipping halfway.
How do I store and reheat leftovers? Store in an airtight container in the fridge for up to 3 days. Reheat in an air fryer or oven at 375°F for 5-10 minutes to restore crispiness. Avoid the microwave.
What can I use instead of buttermilk? Make a quick substitute by mixing 1 cup milk with 1 tablespoon lemon juice or vinegar. Let it sit for 5 minutes before using.
Is the sauce very spicy? The heat level is customizable. Start with 1 tablespoon of hot sauce, then add more after tasting. You can also use a milder hot sauce or add a pinch of cayenne for heat without vinegar flavor.
Can I make this gluten-free? Absolutely. Use a 1-to-1 gluten-free all-purpose flour blend in place of regular flour, and ensure your cornstarch is certified gluten-free.
Common Mistakes to Avoid
- Not letting the oil come to the correct temperature before frying, leading to soggy, oily coating.
- Crowding the pan, which causes the oil temperature to plummet and steams the chicken instead of frying it.
- Moving the chicken tenders too much in the oil after adding them. Let them fry undisturbed for a few minutes to set the crust.
- Skipping the marinating step, which tenderizes the chicken and adds crucial flavor and moisture.
- Using chicken breasts that are too thick, resulting in overcooked coating before the inside is done. Cut into even strips.
Conclusion
Mastering these Crispy Chicken Tenders is about technique: a proper buttermilk marinade, a well-seasoned coating, and precise frying. The accompanying spicy dipping sauce provides a creamy, tangy contrast that elevates the entire dish. Whether for a weeknight dinner or entertaining guests, this reliable recipe delivers maximum crunch and flavor every time. With the tips and FAQs provided, you can confidently avoid common pitfalls and adapt the recipe to suit various dietary needs. Enjoy the process and the delicious results!