Hey, Crispy Chicken Fans!
You know, sometimes I just crave something crispy and delicious, and these chicken tenders always do the trick for me. I remember the first time I made these for a family gathering, and everyone thought I had ordered them from a restaurant! Believe me, the praise went straight to my head. Anyway, let me share how I make these beauties.
Why You’ll Love This Recipe
I whip these up whenever I need a quick crowd-pleaser. My family goes crazy for them, especially when I serve them with my homemade honey mustard dip (which, by the way, is as easy as pie to make). Sometimes, I’ll admit, I get a bit lazy and use store-bought dip—but don’t tell my family! Also, if I’m feeling a bit cheeky, I’ll sneak a taste of a tender fresh out of the pan (it’s our little secret, right?).
What You’ll Need
- 1 pound chicken breast tenders (or just slice up chicken breasts if that’s what you’ve got!)
- 1 cup all-purpose flour (I hear gluten-free works fine, too)
- 2 large eggs
- 2 cups panko breadcrumbs (my grandmother swore by them)
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Vegetable oil for frying
- 1/2 cup honey
- 1/4 cup Dijon mustard (but hey, regular mustard isn’t a bad substitute)
Let’s Cook!
- Okay, first things first—get everything set up. I like to have my flour, beaten eggs, and panko all in separate bowls. Sprinkle in the garlic powder, salt, and pepper with the flour. It’s kind of like setting up an assembly line!
- Heat your oil in a pan over medium heat. I usually add just enough oil to cover the bottom of the pan; no need to drown the poor tenders.
- Dip each piece of chicken in the flour, then the egg (try not to make too much of a mess), and finally coat with panko.
- Fry them up until golden brown on all sides. This is where I usually sneak a taste—shhh.
- For the dip, simply mix the honey and mustard together. Easy peasy!
My Cooking Notes
You might find that the tenders can taste a little oily if left to sit in the oil too long—use paper towels to help with that. And hey, if you accidentally burn a batch (it happens), just lower that heat a smidge next time.
Fun Variations
I’ve tried adding paprika to the flour for a touch of spice, and it was a hit! But, I once tried adding too much rosemary, and let’s just say my family wasn’t impressed. Stick to small tweaks if you’re experimenting.
What If I Don’t Have a Fryer?
No problem! A good ol’ frying pan works just fine. Just make sure it’s big enough to not overcrowd the tenders.
How to Store Leftovers
If you somehow end up with leftovers (in my house, they vanish quickly), just pop them in an airtight container. They’ll stay good for a couple of days—though they’re definitely best fresh!
Serving Ideas
These tenders are perfect with a simple green salad or if you’re like my kids, with fries! Sometimes we have them as a fun finger food dinner while watching a movie.
Pro Tips from My Kitchen
Don’t rush the frying. I once tried rushing this step and regretted it because the coating got soggy. Let them cook until they’re nice and crispy.
Burning Questions
Can I bake these instead of frying? Yeah, definitely! Just pop them in a 400°F oven for about 15-20 minutes. Flip halfway through for even crispiness.
What’s the best oil to use? I like vegetable or canola oil because they have a high smoke point, but honestly, use whatever you have on hand.
Can I make the dip ahead of time? For sure! It actually gets tastier as the flavors meld together.