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Crispy Chicken Tenders with Garlic Parmesan Dip

A stack of golden brown Crispy Chicken Tenders served on a white plate next to a small bowl of Garlic Parmesan Dip.
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Follow this guide to make juicy chicken tenders with a very crispy coating, served with a rich homemade garlic parmesan dipping sauce.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch strips
  • 1 cup all-purpose flour
  • 2 large eggs, beaten
  • 1.5 cups panko breadcrumbs
  • 1 teaspoon salt
  • 0.5 teaspoon black pepper
  • 0.5 teaspoon paprika
  • Vegetable oil, for frying (about 2 inches deep)
  • For the Dip: 0.5 cup mayonnaise
  • For the Dip: 0.25 cup sour cream
  • For the Dip: 0.5 cup grated Parmesan cheese
  • For the Dip: 2 cloves garlic, minced
  • For the Dip: 1 tablespoon lemon juice
  • For the Dip: 1 teaspoon dried parsley

Instructions

  1. Prepare the chicken: Pat the chicken strips completely dry with paper towels. This step helps the coating stick and crisp up.
  2. Set up the dredging station: Place flour mixed with salt, pepper, and paprika in one shallow dish. Beat the eggs in a second dish. Place panko breadcrumbs in a third dish.
  3. Coat the chicken: Dredge each chicken strip first in the flour mixture, shaking off excess. Dip it into the egg wash, letting excess drip off. Finally, press firmly into the panko breadcrumbs to coat completely. Repeat the flour, egg, and panko process for a double coating if you want extra crispiness.
  4. Heat the oil: Pour vegetable oil into a heavy-bottomed pot or deep skillet to a depth of about 2 inches. Heat the oil over medium-high heat until it reaches 350 degrees Fahrenheit (175 degrees Celsius). Use a thermometer to check the temperature.
  5. Fry the tenders: Carefully place 4 to 6 tenders into the hot oil, ensuring you do not overcrowd the pan. Fry for 3 to 4 minutes per side, until golden brown and cooked through (internal temperature reaches 165 degrees Fahrenheit).
  6. Drain the tenders: Remove the cooked tenders with a slotted spoon and place them on a wire rack set over a baking sheet to drain excess oil. Sprinkle lightly with salt immediately after removing from the oil.
  7. Make the dip: While the chicken rests, combine mayonnaise, sour cream, Parmesan cheese, minced garlic, lemon juice, and parsley in a small bowl. Stir until smooth.
  8. Serve immediately with the garlic parmesan dip.

Notes

  • For an oven-baked version, preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Place coated tenders on a lightly oiled wire rack set over a baking sheet. Bake for 18 to 22 minutes, flipping halfway, until golden brown.
  • For an air fryer, cook at 380 degrees Fahrenheit (195 degrees Celsius) for 10 to 12 minutes, shaking the basket halfway through.
  • To keep the tenders crispy longer, avoid stacking them immediately after frying.

Nutrition

Find it online: https://spoonswirl.com/crispy-chicken-tenders-with-garlic-parmesan-dip/