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Crispy Chicken Tender Platter Recipe Easy Homemade with 5 Perfect Dips

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This recipe delivers golden, crispy chicken tenders with a juicy interior, paired with five perfect dips for a crowd-pleasing platter that’s quick and easy to make.

Ingredients

Scale
  • 1.5 pounds (680g) chicken tenderloins, trimmed
  • 1 cup (120g) all-purpose flour (or almond flour for gluten-free)
  • 2 large eggs, room temperature
  • 1 cup (100g) panko breadcrumbs (Japanese brand recommended for extra crunch)
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Vegetable oil, for frying (can substitute with avocado oil for a healthier option)
  • For the Honey Mustard Dip: 1/4 cup Dijon mustard, 1/4 cup honey, 1 tablespoon mayonnaise
  • For the Buffalo Sauce: 1/4 cup hot sauce (Frank’s RedHot recommended), 2 tablespoons melted butter
  • For the Ranch Dip: 1/2 cup sour cream, 1/4 cup mayonnaise, 1 tablespoon chopped fresh dill, 1 teaspoon garlic powder
  • For the Barbecue Sauce: 1/2 cup your favorite BBQ sauce
  • For the Garlic Aioli: 1/2 cup mayonnaise, 1 clove garlic minced, 1 teaspoon lemon juice

Instructions

  1. Pat the chicken tenders dry with paper towels to help the coating stick. Trim any excess fat or sinew. (About 5 minutes)
  2. In a large bowl, combine the flour, garlic powder, smoked paprika, onion powder, salt, and black pepper. Stir well. (2 minutes)
  3. In a separate bowl, whisk the eggs until smooth and slightly frothy. (1 minute)
  4. Place panko breadcrumbs in a third bowl. Optionally add a pinch of salt or dried herbs. (1 minute)
  5. One by one, coat each tender in the flour mixture, shaking off excess. Then dip into beaten eggs, letting excess drip off. Press into panko breadcrumbs until fully coated. For thicker crust, repeat egg and breadcrumb step. (10-12 minutes)
  6. Pour vegetable oil into skillet to a depth of about 1/2 inch (1.3 cm). Heat to 350°F (175°C). Use thermometer for accuracy. (5 minutes)
  7. Carefully place tenders in hot oil without overcrowding. Fry 3-4 minutes per side until golden brown and cooked through (internal temp 165°F / 74°C). Flip gently with tongs. (8-10 minutes per batch)
  8. Transfer cooked tenders to cooling rack set over baking sheet to drain excess oil and keep crispy. Let rest 2-3 minutes before serving. (3 minutes)
  9. While frying, mix ingredients for each dip in small bowls. Chill or serve at room temperature. (10 minutes)
  10. Arrange tenders on large serving tray with five dips in small bowls around. Garnish with fresh parsley or lemon wedges if desired. (5 minutes)

Notes

Pat chicken dry to avoid soggy coating. Maintain oil temperature at 350°F (175°C) to prevent greasy or burnt tenders. Avoid overcrowding pan. Let tenders rest on wire rack to keep crispy. Dips can be made ahead and chilled. Baking option available for lighter version.

Nutrition

Keywords: crispy chicken tenders, homemade chicken tenders, chicken tender platter, easy chicken recipe, chicken with dips, fried chicken tenders, party food, kid-friendly chicken

Find it online: https://tastypierecipes.com/crispy-chicken-tender-platter-recipe-easy-homemade-with-5-perfect-dips/