The yummiest breaded chicken tenders with an easy 3-ingredient creamy BBQ dip!
This is my go-to chicken tenders and dip recipe. The key to making these taste so delicious is the peanut oil. I love frying in peanut oil – it has a high smoke point so you don’t need to worry about it degrading at high heat, and it adds something special to the taste of the chicken.
The tangy, creamy BBQ dipping sauce has three ingredients – you can’t get much easier than that.
These are so much tastier than the store-bought variety and you know exactly what you’re eating.
You could make these for an appetizer or a main meal. I usually make these with a big salad and it’s plenty filling. When I make these, I always have a case of “the eyes are bigger than the stomach”.
The thought of fried chicken does this to me. I don’t want to share. When I see the puny raw chicken, I always think I’m going to go hungry, but I always end up giving my husband the rest of the chicken that I can’t finish. I always finish the dip, though. 😛
On the subject of raw chicken, have you ever dreamed that you were eating raw chicken? I sometimes have those dreams and it’s so bizarre. There aren’t many things more unappealing than thinking about chomping down on a big piece of raw chicken. You’re welcome. And yes, I know I have issues.
Anyway… these breaded fried chicken tenders are perfection. I don’t fry chicken at home too often, but these always make me glad to put in that little bit of extra effort.
I hope you will give these easy fried chicken tenders a try! They’re soo good!
Questions? Leave me a comment!
Breaded Chicken Tenders with a 3-ingredient Dip
Quick and easy chicken tenders with a tangy, creamy BBQ dip.
- 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
- 1/2 cup mayo
- 2 tablespoons BBQ sauce (I use Sweet Baby Ray's but any would work)
- 1 teaspoon red wine vinegar
- Make dipping sauce by combining mayo, BBQ sauce, and vinegar (add salt & pepper if desired). Keep in fridge until ready to serve.
- Crack the eggs into a bowl and mix with a fork.
- Pour breadcrumbs into a separate bowl (start with a little bit and then you can add more if needed - I hate wasting breadcrumbs!).
- Pour flour into a separate bowl and add garlic powder as well as a couple pinches of salt and some pepper.
- Trim any fat off chicken and cut it into rough strips (I butterfly the chicken first to make the process easier).
- Dip chicken pieces in the flour then the egg and then the breadcrumbs.
- Once all the chicken is battered, heat peanut oil in a skillet on medium-high heat.
- 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.
- 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.