3 Dippers Recipe

Prepare and bread the chicken

Pat the chicken tenders dry with paper towels. Slice any very large pieces into 1/2–3/4" strips so each piece is a uniform dipper. Season the flour with 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp smoked paprika. Place the flour in a shallow bowl. In a second shallow bowl whisk the eggs with the 2 tbs milk. Place the panko in a third shallow bowl.

Coat

Working in batches, dredge each chicken strip in the seasoned flour (shake off excess), dip into the egg mixture, then press into the panko so they are evenly coated. Place on a wire rack while you heat the oil. Repeat until all pieces are coated.

Fry the dippers

Heat 1/2 cup vegetable oil in a large skillet over medium-high heat until it shimmers and a breadcrumb sizzles on contact (about 350°F / 175°C if using a thermometer). Add chicken dippers in a single layer without crowding (work in batches). Cook 2–3 minutes per side until golden brown and an instant-read thermometer reads 165°F (74°C) at the thickest part. Transfer to a wire rack set over a sheet pan to drain and keep warm. If needed, finish remaining dippers.

Alternative oven method

To bake: preheat oven to 425°F (220°C). Place breaded dippers on a parchment-lined sheet, spray lightly with oil, and bake 12–15 minutes, turning once, until golden and cooked through.

Combine 1/4 cup hot sauce and 2 tbs unsalted butter in a small saucepan over low heat. Stir until butter melts and sauce is smooth. Whisk in 1 tsp honey, 1/2 tsp white vinegar and 1/4 tsp garlic powder. Taste and adjust heat or sweetness as desired. Keep warm until serving.

In a small bowl combine 1/2 cup sour cream, 1/4 cup mayonnaise and 2 tbs buttermilk. Stir in 1/2 tsp dried dill, 1/2 tsp dried parsley, 1/4 tsp garlic powder, 1/4 tsp onion powder, 1/4 tsp salt and 1/4 tsp black pepper. Whisk until smooth. Chill for at least 15 minutes to allow flavors to meld. Stir before serving; thin with a little extra buttermilk if you prefer a looser dip.

In a small bowl mix 1/4 cup BBQ sauce with 1 tbs honey, 1/4 tsp smoked paprika and 1/2 tsp apple cider vinegar. Stir until combined and taste; add more honey for sweetness or more vinegar for tang. Warm briefly in microwave (10–15 seconds) or in a small saucepan over low heat if you prefer a warm dip.

Arrange the hot crispy dippers on a platter with three small bowls of the prepared dips. Sprinkle chopped parsley over the dippers and serve lemon wedges on the side for squeezing. Encourage guests to try each sauce — Buffalo, Ranch, and BBQ-Honey — with the dippers.