Chicken Tenders With Dipping Sauce Recipes

CHICKEN TENDERS WITH DIPPING SAUCE

Steps:

• In 13x9-inch (3-quart) glass baking dish, mix buttermilk, garlic powder and egg. Add chicken, tossing to coat. Cover; refrigerate 2 to 4 hours.
• In glass pie plate, mix flour, salt, baking powder and red pepper. In another pie plate, place bread crumbs. Remove chicken pieces from buttermilk; coat with flour mixture. Dip chicken in buttermilk mixture again; coat evenly with bread crumbs.
• In deep fryer or 3-quart heavy saucepan, heat oil to 350°F. Fry chicken in hot oil 3 to 5 minutes or until brown. Drain on paper towels.
• Meanwhile, in small bowl, mix mayonnaise, ketchup, lemon-pepper seasoning and Worcestershire sauce. Serve chicken with sauce.

TONY'S CHICKEN TENDERS WITH HONEY MUSTARD SAUCE

Steps:

• Preheat oil to 350 degrees F.
• Cut the chicken breasts into long strips and set aside.
• Beat the 3 eggs in a separate bowl and measure the flour into another separate dish.
• Measure the panko into a pie plate or shallow bowl and season with garlic powder, lemon-pepper, cayenne, salt and pepper.
• Dip the chicken strips into the flour, the beaten egg and then dredge them into the seasoned panko.
• Fry in the hot peanut oil for 6 to 8 minutes, until golden brown, and remove to a paper towel lined sheet tray. Serve with Honey Mustard sauce.
• Mix all the ingredients in a small bowl and season with salt and pepper. The sauce can be held in the refrigerator for 1 week.

THE BEST CHICKEN DIPPING SAUCE

Steps:

• In a medium bowl whisk all ingredients together.
• Serve with grilled chicken, chicken nuggets, french fries, or even on a burger!

GRILLED BUTTERMILK CHICKEN TENDERS WITH DIPPING SAUCES

Steps:

• In a bowl or resealable plastic bag, season chicken with salt and pepper. Add buttermilk and scallions, massaging to evenly coat chicken. Refrigerate at least 12 hours and up to 1 day.
• Drain chicken; discard scallions. Wrap each tender with a strip of bacon and thread onto skewers, being sure to skewer bacon at top and bottom of each strip.
• Preheat a grill for direct-heat cooking over medium. Brush grates with oil. Add chicken, cover, and cook, turning skewers a few times, until bacon is crisp and chicken is just cooked through, 8 to 10 minutes. Serve with tomatoes, cucumbers, and dipping sauces.

FRIED CHICKEN TENDERS

Steps:

• Make the marinade by placing buttermilk, an egg, and garlic powder in a large zip-top bag, seal the bag, and shake them together (this makes for easy clean-up). Alternatively, you can mix the ingredients together in a large shallow container.
• Cut chicken breasts lengthwise into strips. Place the chicken strip in the marinade and refrigerator for at least 2 hours.
• Mix black pepper, salt, smoked paprika, garlic powder, and onion powder together in a small bowl to make a seasoning blend.
• Combine flour, cornstarch, baking soda, Italian bread crumbs, and 1/4 cup of the seasoning mix in a large mixing bowl.
• Combine buttermilk and the remaining tablespoon of the seasoning mix in a shallow dish.
• Pour oil into a large stockpot or Dutch oven to a depth of 2 to 2 ½ inches. Turn the heat on medium and heat until the oil reaches 350° Fahrenheit.
• Drain the chicken and discard the marinade.
• Prepare the chicken tenders: dip a chicken tender into the flour mixture and shake off any excess coating. Next, dip it in the buttermilk mixture and let the excess drip off. Dip the chicken back into the flour mixture and coat well. (It's okay to use your fingers and press the flour onto the chicken tender to help the flour adhere to the chicken.) Place the coated chicken tenders onto a wire rack and let them rest while the oil heats.
• Place 3-4 chicken tenders in the hot oil to cook. Fry the chicken tenders for 3-4 minutes on each side until they are fully cooked.
• Place cooked chicken tenders on top of a plate lined with paper towels to allow excess oil to drain.
• Serve the chicken with dipping sauce.

BAKED COCONUT CHICKEN TENDERS WITH MANGO CHUTNEY DIPPING SAUCE

Steps:

• For the chicken tenders: Preheat the oven to 400 degrees F. Add a wire rack to a baking sheet and spray with cooking spray.
• In 3 separate shallow bowls, create a 3-step breading process. In the first bowl, add the coconut flour. In the second bowl, whisk the eggs, milk and a pinch of salt to combine. In the last bowl, add the panko, coconut, 1 teaspoon salt and 1/2 teaspoon pepper and stir to combine.
• Pat the chicken dry and add it to the coconut flour, shaking off any excess. Then dip it in the egg mixture, making sure to coat the chicken entirely. Last, lay the chicken in the panko mixture, turn it over and press into the breading to coat evenly. Place on the prepared rack on the baking sheet and spray with cooking spray. Bake until golden brown, 18 to 20 minutes. If the chicken is light in color, place under the broiler for the last 2 minutes of cooking time.
• For the dipping sauce: Stir together the chutney, yogurt and jalapeno in a medium bowl.
• Serve the chicken with the dipping sauce.

PANKO CHICKEN TENDERS WITH LEMON-NUT DIPPING SAUCE

Steps:

• Combine flour, salt, and pepper with a fork in a bowl. Beat egg in a second bowl. Place panko in a third bowl.
• Dust chicken tenders with flour mixture to coat. Drench in egg, then in panko until completely coated.
• Bring oil up to sizzling in a large frying pan. Add tenders and fry until golden brown on the outside, no longer pink in the center, and the juices run clear, 3 to 5 minutes per side.
• Remove tenders to a paper towel-lined plate and sprinkle with Pecorino Romano cheese.
• Melt butter in a small saucepan. Add walnuts and saute for 1 minute. Transfer walnut-butter mixture to a food processor; add lemon juice and parsley. Pulse or puree to preferred consistency. Season with salt and pepper. Serve sauce with warm tenders.

ZAXBY'S CHICKEN FINGERS DIPPING SAUCE

Steps:

• Whisk mayonnaise, ketchup, and garlic powder together in a bowl; add Worcestershire sauce to the mayonnaise mixture and whisk until smooth.
• Sprinkle enough black pepper over the surface of the mayonnaise mixture to cover; stir to incorporate. Repeat sprinkling and stirring of black pepper.
• Cover bowl with plastic wrap and refrigerate until the seasonings have blended into the sauce, at least 2 hours.

COCONUT CHICKEN TENDERS WITH MAUI WOWEE DIPPING SAUCE

Steps:

• Cut each chicken breast into 4 to 6 (1-inch) strips.
• Whisk together flour and next 4 ingredients in a bowl. Combine coconut and breadcrumbs in a large shallow dish. Dip chicken pieces in flour mixture, and dredge in coconut mixture.
• Pour oil to a depth of 2 inches in a deep skillet or Dutch oven; heat to 350°.
• Fry chicken, in batches, 2 to 3 minutes or until golden. Drain on paper towels. Sprinkle lightly with salt, if desired. Serve with Wowee Maui Dipping Sauce.
• Maui Wowee Dipping Sauce: Mix all ingredients together. Serve with Coconut Chicken Tenders.