Tenders of Crispy Chicken with Dipping Sauce

Components:

For the tenders of chicken:

1. One pound (450 grams) of skinless, boneless chicken thighs or breasts, sliced into strips
2. One cup of all-purpose flour
3. One teaspoon of powdered garlic
4. One teaspoon of powdered onion
5. One teaspoon of ordinary or smoked paprika
6. Half a teaspoon of salt
7. Half a teaspoon of black pepper
8. Two huge eggs
9. Two tablespoons of water
10. For added crunch, use 1 1/2 cups panko breadcrumbs.
11. Grated Parmesan cheese (optional for added flavor): 1/2 cup
12. Oil made from vegetables (for frying)

Regarding the Dipping Sauce:

• Half a cup of mayonnaise
• Two tablespoons of Dijon mustard
• One tablespoon of honey
• One tablespoon of apple cider vinegar or lemon juice
• 1/4 tsp garlic powder
• To taste, add salt and pepper.

Directions:

Get the chicken tenders ready:

Slice the chicken into uniform pieces that are roughly 1 inch broad.
A Breading Station Setup:
Mix the flour, paprika, onion powder, garlic powder, salt, and black pepper in a shallow basin.
Whisk the eggs and water together in a second shallow basin.
Put the panko breadcrumbs and Parmesan cheese (if using) in a third shallow bowl.
Put the chicken tenders in bread:
Make sure to uniformly coat each chicken strip by dredging it in the seasoned flour.
Allow any excess to drip off after dipping it into the egg wash.
Gently press the panko mixture onto the chicken to create a thorough coating.
Chicken tenders should be fried.
In a large skillet over medium-high heat (approximately 350°F or 175°C), heat about 1/2 inch of vegetable oil.
Carefully add the breaded chicken tenders to the hot oil in batches, being cautious not to pack the pan too full.
The tenders should be crispy and golden brown after 3–4 minutes on each side of the fryer. The chicken should be at least 165°F (75°C) on the inside.
To drain any extra oil, move the fried tenders to a plate lined with paper towels.
Get the Dipping Sauce ready:
Mayonnaise, Dijon mustard, honey, lemon juice, garlic powder, salt, and pepper should all be combined in a small bowl. Stir until thoroughly combined and smooth.
Taste and adjust the seasoning by adding additional mustard for acidity or more honey for sweetness.
Serve:
Serve the dipping sauce alongside the hot, crispy chicken tenders.

Advice:

• Option for Oven Baking: Bake the breaded chicken tenders for a healthier option. Set the oven’s temperature to 400°F, or 200°C. Place the breaded tenders on a parchment paper-lined baking sheet.
• Bake the tenders for 15 to 20 minutes, turning them halfway through, until they are crispy and golden brown. Lightly coat them with cooking spray.
• Other Dips: Ranch dressing, ketchup, BBQ sauce, or any other preferred dipping sauce can be used to serve them.
  Savor your dipping sauce and crunchy chicken tenders!