👩🍳 Instructions
- Marinate Chicken:
- Place chicken tenders in a bowl with buttermilk.
- Cover and refrigerate 30 minutes to 4 hours — this keeps them juicy.
- Set Up Breading Station:
- Bowl 1: Flour + paprika + garlic + onion powder + salt + pepper.
- Bowl 2: Beaten eggs.
- Bowl 3: Panko breadcrumbs.
- Bread the Tenders:
- Remove chicken from buttermilk, letting excess drip off.
- Dredge in seasoned flour → dip in egg → coat in panko.
- Press lightly so crumbs stick.
- Cook:
- Frying: Heat 1–2 inches of oil in a skillet to 350°F (175°C). Fry 3–4 minutes per side until golden and cooked through.
- Baking: Preheat oven to 400°F (200°C). Place on a greased rack over a baking sheet, spray lightly with oil, and bake 15–18 minutes, flipping once.
🍯 Dipping Sauces
Honey Mustard:
- ¼ cup mayonnaise
- 2 tbsp Dijon mustard
- 2 tbsp honey
- 1 tsp lemon juice
Whisk until smooth.
Creamy Garlic Parmesan Dip:
- ¼ cup ranch dressing
- 1 tbsp grated Parmesan
- 1 small garlic clove, finely minced
Mix and chill 10 minutes before serving.
🍽️ Serving
Serve hot with fries, coleslaw, or a fresh salad. These are great for game nights, parties, or family dinners.
Would you like me to give you a spicy version with a Cajun breadcrumb mix and a creamy Sriracha dip for some heat?
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