🥄 Instructions:
Step 1: Prepare the Coating
- In a shallow dish, combine the flour, salt, pepper, paprika, garlic powder, onion powder, and cayenne pepper.
- In another bowl, beat the eggs with the milk.
- In a third bowl, place the panko (and breadcrumbs, if using).
Step 2: Dredge the Chicken
- Pat the chicken tenders dry with paper towels.
- First, dredge each piece in the flour mixture, making sure to coat well.
- Dip into the egg mixture, letting any excess drip off.
- Finally, press into the panko breadcrumbs, coating thoroughly and pressing gently to adhere.
(Tip: For extra thick crust, you can double-dip — repeat flour, egg, then panko.)
Step 3: Fry the Tenders
- Heat about 1 ½ inches of oil in a deep skillet or heavy pan over medium-high heat (target temperature: 350°F / 175°C).
- Carefully add chicken tenders in batches, without overcrowding the pan.
- Fry each batch for 3–4 minutes per side or until golden brown and fully cooked (internal temperature should reach 165°F / 74°C).
- Remove and drain on a plate lined with paper towels.
Step 4: Make the Dipping Sauce
- In a small bowl, whisk together mayonnaise, Dijon mustard, yellow mustard, honey, and lemon juice.
- Season with salt and pepper to taste.
- Refrigerate until ready to serve.
🍴 To Serve:
- Serve your crispy tenders hot with the dipping sauce on the side.
- Great with fries, coleslaw, or a fresh green salad!
🌟 Tips for Even Crispier Chicken:
- Use panko for a light, airy crunch.
- Make sure your oil is properly heated before frying.
- Don’t overcrowd the pan — it will lower the oil temperature and make the chicken greasy.
🧡 These homemade crispy chicken tenders are SO much better than anything from a restaurant — perfectly crunchy outside and juicy inside!
Would you also like a baked version if you prefer to avoid frying? (Still super crispy!) 🍗✨
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