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0 from 3 votes

Breaded Chicken Tenders with a 3-ingredient Dip

Quick and easy chicken tenders with a tangy, creamy BBQ dip.

Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 2
Course: Main Course
Cuisine: American

Ingredients

Chicken tenders:
  • 3 chicken breasts or 1 pound chicken fillets
  • 2 eggs
  • flour for dredging
  • 1/2 teaspoon garlic powder
  • Italian breadcrumbs
  • salt & pepper to taste
  • 1/3 cup peanut oil
Dipping sauce:
  • 1/2 cup mayo
  • 2 tablespoons BBQ sauce (I use Sweet Baby Ray's but any would work)
  • 1 teaspoon red wine vinegar

Instructions

    Cup of Yum
  1. Make dipping sauce by combining mayo, BBQ sauce, and vinegar (add salt & pepper if desired). Keep in fridge until ready to serve.
  2. Crack the eggs into a bowl and mix with a fork.
  3. Pour breadcrumbs into a separate bowl (start with a little bit and then you can add more if needed - I hate wasting breadcrumbs!).
  4. Pour flour into a separate bowl and add garlic powder as well as a couple pinches of salt and some pepper.
  5. Trim any fat off chicken and cut it into rough strips (I butterfly the chicken first to make the process easier).
  6. Dip chicken pieces in the flour then the egg and then the breadcrumbs.
  7. Once all the chicken is battered, heat peanut oil in a skillet on medium-high heat.
  8. Once the oil is hot (drop in a little flour and watch it sizzle), add the chicken. You may need to work in batches, depending on the size of your pan. Cook chicken for 2-4 minutes per side, or until cooked through.

Notes

  • If you're working in batches, cover the first batch with foil so it stays warm while you cook the rest of the chicken. It's a good idea to remove the fried chicken pieces to a plate lined with paper towel so some of the oil is soaked up before you serve it.
  • Serves 2-4 - it really depends if you're having these as appetizers or for a main meal. If you're having it as a main meal with nothing else (or a small side dish) then it won't be enough for four people.
  • Please be careful when frying with hot oil. I recommend using a heavy pan, using as little oil as you can get away with, and turning the pan handle away from you so that it can't be knocked off the stove.
  • I can't always find chicken fillets, but they are more tender than chicken breasts, so I'd go with them if you have the option.