Dugout Dippers Recipe

Prep the chicken

If using chicken breasts, slice each breast into 3–4 even strips (about 1" wide). Pat the pieces dry with paper towels and season lightly with 1/4 teaspoon salt and 1/8 teaspoon black pepper.

Set up dredging stations

In a shallow bowl combine the all-purpose flour and cornstarch and 1/2 teaspoon salt and 1/4 teaspoon black pepper. In a second bowl whisk the 2 eggs with 1/2 cup buttermilk until smooth. In a third shallow dish combine the panko breadcrumbs, grated Parmesan, garlic powder, onion powder, smoked paprika, and a pinch of salt and pepper.

Coat the tenders

Working in batches, dredge each chicken strip first in the flour mixture, shaking off excess, then dip into the egg-buttermilk mixture, letting excess drip off, and finally press into the panko-Parmesan mixture until well coated. Place coated tenders on a wire rack while you finish the rest.

Heat oil and fry

Pour vegetable oil into a large skillet to a depth of about 1/2" (roughly 1 cup) and heat over medium-high until it reaches 350°F (175°C) or a drop of breadcrumb sizzles immediately. Fry the tenders in a single layer (do not overcrowd) for 3–4 minutes per side, until golden brown and internal temperature reaches 165°F (74°C). Transfer to a paper towel-lined plate or wire rack to drain.

Oven-finish option (optional)

If you prefer less oil, preheat oven to 425°F (220°C). Place coated tenders on a lightly oiled baking sheet, spray tops with cooking spray, and bake 12–15 minutes, flipping once, until golden and cooked through.

Keep warm

Keep finished tenders warm on a rack in a low oven (200°F / 95°C) while you finish the rest so all are served hot.

In a small bowl whisk together 1/2 cup mayonnaise, 1/4 cup sour cream, and 1/4 cup buttermilk until smooth and slightly thin. Stir in the chopped chives, chopped parsley, dill, 1/2 teaspoon garlic powder, 1/4 teaspoon onion powder, 1/2 teaspoon lemon juice, 1/4 teaspoon salt and 1/4 teaspoon black pepper. Taste and adjust seasoning; add a little more buttermilk if you prefer a thinner consistency.

For best flavor refrigerate the ranch for at least 15–30 minutes to allow herbs to meld. Serve chilled alongside the hot chicken tenders for dipping.