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- Prepare the Chicken Tenders:
- Cut the chicken into even strips, about 1 inch wide.
- Set Up the Breading Station:
- In one shallow bowl, combine the flour, garlic powder, onion powder, paprika, salt, and black pepper.
- In a second shallow bowl, whisk together the eggs and water.
- In a third shallow bowl, combine the panko breadcrumbs and Parmesan cheese (if using).
- Bread the Chicken Tenders:
- Dredge each chicken strip in the seasoned flour, making sure it’s coated evenly.
- Dip it into the egg wash, allowing any excess to drip off.
- Coat the chicken in the panko mixture, pressing gently to ensure a good coating.
- Fry the Chicken Tenders:
- Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat (about 350°F or 175°C).
- Working in batches, carefully add the breaded chicken tenders to the hot oil, being careful not to overcrowd the pan.
- Fry the tenders for 3-4 minutes per side, or until golden brown and crispy. The internal temperature of the chicken should reach 165°F (75°C).
- Transfer the cooked tenders to a paper towel-lined plate to drain any excess oil.
- Prepare the Dipping Sauce:
- In a small bowl, combine mayonnaise, Dijon mustard, honey, lemon juice, garlic powder, salt, and pepper. Stir until smooth and well mixed.
- Adjust seasoning to taste, adding more honey for sweetness or more mustard for tanginess.
- Serve:
- Serve the crispy chicken tenders hot with the dipping sauce on the side.
Tips:
- Oven Baking Option: For a healthier version, bake the breaded chicken tenders. Preheat the oven to 400°F (200°C). Arrange the breaded tenders on a baking sheet lined with parchment paper. Lightly spray the tenders with cooking spray and bake for 15-20 minutes, flipping halfway through, until golden brown and crispy.
- Alternative Dips: You can also serve these with ketchup, BBQ sauce, ranch dressing, or any other favorite dipping sauce.
Enjoy your crispy chicken tenders with dipping sauce!
