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Breaded Chicken Tenders with a 3-Ingredient Dip - Salt & Lavender

Breaded Chicken Tenders with a 3-ingredient Dip

Quick and easy chicken tenders with a tangy, creamy BBQ dip.
Course Main Course
Cuisine American
Keyword breaded fried chicken tenders, easy breaded chicken tenders
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 2


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


  • 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.