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Crispy Chicken Tenders with Garlic Parmesan Dip

A pile of golden brown Crispy Chicken Tenders with one piece broken open to show the white meat, served with a side of Garlic Parmesan Dip.
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Follow this recipe to make very crispy chicken tenders using a double-dredge method, served with a homemade creamy garlic parmesan dipping sauce.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch strips
  • 1 cup all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 2 large eggs
  • 1/4 cup milk
  • 2 cups panko breadcrumbs
  • 1/2 cup grated Parmesan cheese (for coating)
  • Vegetable oil, for frying (or cooking spray for baking/air frying)
  • For the Dip:
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream
  • 1/4 cup grated Parmesan cheese
  • 2 cloves garlic, minced
  • 1 tablespoon lemon juice
  • 1 teaspoon dried parsley
  • 1/4 teaspoon salt

Instructions

  1. Prepare the chicken: Pat the chicken strips completely dry with paper towels. This step helps the coating stick.
  2. Set up the dredging stations: In one shallow dish, mix the flour, salt, pepper, paprika, and garlic powder. In a second dish, whisk the eggs and milk together. In a third dish, combine the panko breadcrumbs and 1/2 cup grated Parmesan cheese.
  3. Coat the chicken: Dip each chicken strip first into the flour mixture, shaking off excess. Next, dip it into the egg mixture, letting excess drip off. Finally, press the strip firmly into the panko mixture to ensure full coverage. For extra crispiness, repeat the egg and panko dip (double-dip).
  4. Cook the tenders (Frying Method): Heat 2 inches of oil in a heavy-bottomed pot to 350°F (175°C). Carefully place tenders in the hot oil, ensuring not to overcrowd the pot. Fry for 4-6 minutes, turning once, until golden brown and cooked through (internal temperature of 165°F or 74°C). Remove and drain on a wire rack set over paper towels.
  5. Cook the tenders (Baking Method): Preheat oven to 400°F (200°C). Place tenders on a wire rack set over a baking sheet. Lightly spray the tops with cooking spray. Bake for 18-22 minutes, flipping halfway, until golden and crisp.
  6. Make the dip: While the chicken cooks, combine the mayonnaise, sour cream, 1/4 cup Parmesan cheese, minced garlic, lemon juice, parsley, and salt in a small bowl. Mix well until smooth.
  7. Serve immediately with the garlic parmesan dip.

Notes

  • For the crunchiest result, use the double-dredge technique and ensure your oil temperature is correct if frying.
  • If baking or air frying, spraying the coated tenders with a light coat of oil spray helps achieve better browning and crispness.
  • You can substitute buttermilk for the milk in the egg wash for a slightly tangier coating.

Nutrition

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