Chicken Tenders With Dipping Sauce Recipes

ZAXBY'S CHICKEN FINGERS DIPPING SAUCE

Steps:

• Whisk mayonnaise, ketchup, and garlic powder together in a bowl; add Worcestershire sauce to the mayonnaise mixture and whisk until smooth.
• Sprinkle enough black pepper over the surface of the mayonnaise mixture to cover; stir to incorporate. Repeat sprinkling and stirring of black pepper.
• Cover bowl with plastic wrap and refrigerate until the seasonings have blended into the sauce, at least 2 hours.

CHICKEN TENDERS WITH DIPPING SAUCE

Steps:

• In 13x9-inch (3-quart) glass baking dish, mix buttermilk, garlic powder and egg. Add chicken, tossing to coat. Cover; refrigerate 2 to 4 hours.
• In glass pie plate, mix flour, salt, baking powder and red pepper. In another pie plate, place bread crumbs. Remove chicken pieces from buttermilk; coat with flour mixture. Dip chicken in buttermilk mixture again; coat evenly with bread crumbs.
• In deep fryer or 3-quart heavy saucepan, heat oil to 350°F. Fry chicken in hot oil 3 to 5 minutes or until brown. Drain on paper towels.
• Meanwhile, in small bowl, mix mayonnaise, ketchup, lemon-pepper seasoning and Worcestershire sauce. Serve chicken with sauce.

CHICKEN TENDERS WITH BUTTERMILK RANCH DIPPING SAUCE

Steps:

• Make the brine: Combine the water, salt, sugar, bay leaf, garlic, pepper and lemon in a large stock pot and bring to a boil over high heat. Reduce the heat and let simmer until fragrant, 2 to 3 minutes.
• When done, remove from the heat, add the ice cubes and stir until the liquid is chilled. Add the buttermilk and pickle juice. Stir well then pour enough brine over the chicken tenders in a large bowl to submerge them. Cover and refrigerate for 2 hours.
• Make the seasoned flour: Combine the ingredients in a medium bowl and mix well.
• Make the panko breading: Take half of the panko breadcrumbs and pulse in a food processor until fine. Combine with the remaining ingredients in a medium bowl. Mix well and set aside.
• Make the seasoning: Combine the ingredients in a small bowl, mix well and set aside.
• Prepare the chicken tenders: Remove the chicken tenders from the brine and pat dry. Set up a breading station with the seasoned flour, egg wash and panko breading. Working with 1 or 2 tenders at a time, lightly coat in the seasoned flour, dip in the egg wash, then place in the panko breading. Cover the tender in the breading then firmly press the tender flat with your palm to an even 1/4 inch thick. Flip and press again as needed to achieve even thickness and breading.
• Preheat 3 to 4 inches of oil in a Dutch oven to 350 degrees F. Working in batches, fry the chicken tenders, turning occasionally, until golden brown all over and cooked through, 5 to 7 minutes. Remove from the oil to a paper towel-lined plate to drain. Season the tenders evenly all over with the seasoning and serve with the dipping sauce.
• In a medium bowl, whisk together all of the ingredients until well combined and creamy in texture. Cover and refrigerate until ready to serve, up to 5 days.

TONY'S CHICKEN TENDERS WITH HONEY MUSTARD SAUCE

Steps:

• Preheat oil to 350 degrees F.
• Cut the chicken breasts into long strips and set aside.
• Beat the 3 eggs in a separate bowl and measure the flour into another separate dish.
• Measure the panko into a pie plate or shallow bowl and season with garlic powder, lemon-pepper, cayenne, salt and pepper.
• Dip the chicken strips into the flour, the beaten egg and then dredge them into the seasoned panko.
• Fry in the hot peanut oil for 6 to 8 minutes, until golden brown, and remove to a paper towel lined sheet tray. Serve with Honey Mustard sauce.
• Mix all the ingredients in a small bowl and season with salt and pepper. The sauce can be held in the refrigerator for 1 week.

SPICED CHICKEN TENDERS WITH DIPPING SAUCES

Steps:

• Heat several inches of oil in a deep pot to 375 degrees F.
• For the chicken: In a large plastic zip top bag, combine flour, marinade mix and pepper. Set aside. In another bag, add corn bran. Using a rolling pin, gently crush cereal to coarse ground crumbs. Mix egg and milk in a shallow bowl. Soak chicken strips in buttermilk mixture. Take a few strips at a time, and toss in seasoned flour mix. Shake off excess flour and dip in buttermilk mix again. Toss in cereal crumbs. Repeat with remaining chicken strips. Fry chicken strips in batches until golden brown and cooked through, about 6 to 7 minutes per batch. Drain on paper towels. Serve with dipping sauces.
• For the dipping sauces: Make the ketchup sauce. In a small bowl, combine ketchup, 1/2 cup honey and Worcestershire. Make the mustard sauce. In a small bowl, combine remaining honey and mustard.

PANKO CHICKEN TENDERS WITH LEMON-NUT DIPPING SAUCE

Steps:

• Combine flour, salt, and pepper with a fork in a bowl. Beat egg in a second bowl. Place panko in a third bowl.
• Dust chicken tenders with flour mixture to coat. Drench in egg, then in panko until completely coated.
• Bring oil up to sizzling in a large frying pan. Add tenders and fry until golden brown on the outside, no longer pink in the center, and the juices run clear, 3 to 5 minutes per side.
• Remove tenders to a paper towel-lined plate and sprinkle with Pecorino Romano cheese.
• Melt butter in a small saucepan. Add walnuts and saute for 1 minute. Transfer walnut-butter mixture to a food processor; add lemon juice and parsley. Pulse or puree to preferred consistency. Season with salt and pepper. Serve sauce with warm tenders.

CRISP & SPICY CHICKEN TENDERS WITH BLUE CHEESE DIPPING SAUCE

Steps:

• Pour Panko into a shallow dish and toss with 3/4 teaspoons salt and 1/4 teaspoons pepper.
• Trim off any exposed tendon ends from the wide tips of the chicken tenders, if necessary.
• In a medium bowl, whisk 1/4 cup of mayo with the hot sauce, cayenne, and 1/8 teaspoons salt. Add the chicken and toss with your hands to coat well. Coat each tender in the panko and arrange in a single layer on a heavy-duty rimmed baking sheet. Refrigerate while you heat the broiler and make the sauce.
• Position oven rack 6 inches from the broiler element and heat the broiler on high for at least 10 minutes.
• Meanwhile, combine the remaining mayonnaise with the blue cheese, sour cream, milk, 1/2 tsp salt, and a few grinds of pepper in a medium bowl. Whisk until well combined and only small bits of cheese remain intact.
• Broil the tenders, flipping once, until they are crisp and golden brown in spots on the outside and cooked through, 4-6 minutes per side. Rotate the pan as needed for even browning. Transfer the tenders to a platter and serve with the dipping sauce.

CHICKEN TENDERS WITH CREAMY LEMON-GARLIC SAUCE

Steps:

• Season flour with salt and pepper. Dredge chicken tenders in flour mixture until coated.
• Heat 1 tablespoon olive oil and butter in a large pan over medium-high heat. Add chicken and brown for 2 to 3 minutes per side. Remove from the pan and keep warm.
• Reduce heat to medium and add remaining 1 tablespoon olive oil. Add garlic and saute until fragrant, about 30 seconds, being careful not to burn it.
• Pour wine into the pan and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Add chicken stock and cook until sauce has reduced, about 10 minutes. Add half-and-half, Parmesan cheese, and lemon juice; let reduce for 10 more minutes.
• Dissolve cornstarch in water and add to the pan. Add chicken and allow to heat through, about 10 more minutes. Season with salt and pepper and serve.

BAKED COCONUT CHICKEN TENDERS WITH MANGO CHUTNEY DIPPING SAUCE

Steps:

• For the chicken tenders: Preheat the oven to 400 degrees F. Add a wire rack to a baking sheet and spray with cooking spray.
• In 3 separate shallow bowls, create a 3-step breading process. In the first bowl, add the coconut flour. In the second bowl, whisk the eggs, milk and a pinch of salt to combine. In the last bowl, add the panko, coconut, 1 teaspoon salt and 1/2 teaspoon pepper and stir to combine.
• Pat the chicken dry and add it to the coconut flour, shaking off any excess. Then dip it in the egg mixture, making sure to coat the chicken entirely. Last, lay the chicken in the panko mixture, turn it over and press into the breading to coat evenly. Place on the prepared rack on the baking sheet and spray with cooking spray. Bake until golden brown, 18 to 20 minutes. If the chicken is light in color, place under the broiler for the last 2 minutes of cooking time.
• For the dipping sauce: Stir together the chutney, yogurt and jalapeno in a medium bowl.
• Serve the chicken with the dipping sauce.

BREADED CHICKEN TENDERS WITH CHIPOTLE DIPPING SAUCE

Steps:

• Heat oven to 400°F.
• Combine flour and dry seasonings in shallow dish. Combine bread crumbs and cheese in second shallow dish. Whisk eggs in third shallow dish until blended.
• Dip chicken, 1 strip at a time, in flour mixture, then in egg, then in bread crumbs, turning to evenly coat both sides of each strip with each ingredient. Place on baking sheet sprayed with cooking spray.
• Bake chicken 20 min. or until done, turning after 10 min. Meanwhile, mix sour cream and aioli until blended.
• Serve chicken with sour cream mixture.

SPICY CHICKEN TENDERS WITH BLUE CHEESE DIPPING SAUCE

Steps:

• Cut chicken into strips.
• Put chicken and buttermilk in plastic bag.
• Shake well, refrigerate for 15 minutes.
• Heat oven to 400°.
• Line a lg baking sheet with foil.
• Put dry ingredients in another plastic bag.
• Add chicken, shake to coat well.
• Place chicken on baking sheet.
• Spray the chicken with cooking spray.
• Bake for 30 minutes, until chicken is done and crisp.
• Sauce: In blender, puree the riccota, cottage cheese, yogurt and half the blue cheese.
• Stir in the remaining blue cheese and the onions.
• Salt and pepper to taste.

GRILLED BUTTERMILK CHICKEN TENDERS WITH DIPPING SAUCES

Steps:

• In a bowl or resealable plastic bag, season chicken with salt and pepper. Add buttermilk and scallions, massaging to evenly coat chicken. Refrigerate at least 12 hours and up to 1 day.
• Drain chicken; discard scallions. Wrap each tender with a strip of bacon and thread onto skewers, being sure to skewer bacon at top and bottom of each strip.
• Preheat a grill for direct-heat cooking over medium. Brush grates with oil. Add chicken, cover, and cook, turning skewers a few times, until bacon is crisp and chicken is just cooked through, 8 to 10 minutes. Serve with tomatoes, cucumbers, and dipping sauces.