The yummiest breaded chicken tenders with an easy 3-ingredient creamy BBQ dip!
This is my go-to chicken tenders and dip recipe. The secret to the best flavor is frying in peanut oil — it has a high smoke point and contributes a subtle, nutty taste that makes the chicken especially delicious.
The tangy, creamy BBQ dipping sauce uses only three ingredients, so it’s quick to make and perfect for serving alongside the tenders.
These homemade tenders are far tastier than store-bought versions, and you’ll know exactly what’s in them.
They work well as an appetizer or as a main course. I usually serve them with a big salad for a filling meal.
Frying at home may feel like extra work, but these breaded fried chicken tenders are well worth it — crispy on the outside and juicy inside.
I hope you give these easy fried chicken tenders a try — they’re so good!
Questions? Leave a comment below.
Breaded Chicken Tenders with a 3-ingredient Dip
Natasha Bull
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
- 1 teaspoon red wine vinegar
Instructions
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Make the dipping sauce by combining mayo, BBQ sauce, and red wine vinegar. Season with salt and pepper if desired and refrigerate until ready to serve.
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Crack the eggs into a bowl and whisk with a fork.
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Place breadcrumbs in a separate bowl. Start with a small amount and add more as needed to avoid waste.
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Put flour in another bowl and mix in garlic powder, a couple pinches of salt, and some black pepper.
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Trim any excess fat from the chicken and cut into strips. Butterflying the breasts first can make this easier.
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Dredge each chicken piece in flour, dip into the beaten egg, then coat with breadcrumbs.
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Heat peanut oil in a skillet over medium-high heat. Test the oil by dropping in a pinch of flour — it should sizzle.
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Cook the chicken in batches if necessary, for about 2–4 minutes per side, or until golden and cooked through. Drain on paper towels.
Notes
- If cooking in batches, keep the first batch warm under foil while you finish the rest. Lining a plate with paper towels helps absorb excess oil before serving.
- Serves 2–4 depending on whether these are served as an appetizer or main dish. For a main course with minimal sides, plan on fewer servings.
- Be cautious when frying with hot oil. Use a heavy pan, the minimum oil needed, and turn the pan handle away from the stove edge for safety.
- Chicken fillets tend to be more tender than breasts if you can find them, but both work well for this recipe.
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You may also like my fried chicken wraps or my spicy fried chicken sliders.