Dippin' Chicken Recipe

Trim and marinate

Pat the chicken tenders dry with paper towels. If using chicken breast, cut into 1-inch wide strips. Place chicken in a bowl or resealable bag. Add buttermilk, hot sauce (if using), 1 tsp kosher salt, and 1/2 tsp black pepper. Toss to coat, press out excess air (if using a bag) and refrigerate for at least 30 minutes and up to 4 hours. The buttermilk tenderizes and helps the breading adhere.

Prepare dry mixes

In a shallow dish combine the flour, cornstarch, garlic powder, onion powder, paprika, cayenne (if using), 3/4 tsp kosher salt, and 1/2 tsp black pepper. In a separate shallow dish place the panko breadcrumbs. The cornstarch in the flour mix will help crisp the coating.

Prepare egg wash

In a third shallow bowl whisk together the 2 eggs and 2 tablespoons water until smooth.

Heat oil

Pour oil into a heavy-bottomed skillet or Dutch oven to a depth of about 1 to 1 1/2 inches (roughly 2/3 to 3/4 of the pan's depth). Heat over medium-high until the oil reaches 350°F (175°C). If you don't have a thermometer, test by dropping a pinch of flour into the oil — it should sizzle steadily and brown in about 30–45 seconds.

Dredge the chicken

Remove a few tenders from the buttermilk, letting excess drip back into the bowl. Dredge each piece in the flour mixture, shaking off excess, then dip into the egg wash, then press into the panko breadcrumbs to coat completely. For an extra-crispy double coating: after panko, dip briefly back into egg wash and press into panko again. Place coated tenders on a wire rack set over a baking sheet while you work.

Fry in batches

Carefully add 3–4 tenders to the hot oil without crowding (do not drop them). Maintain oil temperature between 325–350°F (160–175°C). Fry 3–4 minutes per side, turning once, until golden brown and internal temperature reaches 165°F (74°C). Cooking time will vary with thickness; thinner tenders may be 3–4 minutes total. Use a slotted spoon or tongs to transfer cooked tenders to a wire rack set over a baking sheet lined with paper towels to drain. Repeat with remaining tenders, letting the oil return to temperature between batches.

Finish

If desired, keep finished tenders warm in a 200°F (95°C) oven on a rack while you finish frying the rest. Sprinkle with a little extra kosher salt and chopped parsley immediately after frying. Serve with lemon wedges.

Serve

Place chosen dips (ranch, honey mustard, barbecue, buffalo) into small ramekins or a communal bowl. Offer warmed or room-temperature depending on the sauce. Encourage diners to choose their favorite dip for the tenders.

Do not overcrowd the pan when frying — overcrowding lowers the oil temperature and makes the breading soggy. Use a thermometer for accuracy. Leftover cooked tenders can be kept in an airtight container in the refrigerator for up to 3 days and reheated in a 375°F (190°C) oven for 8–10 minutes to restore crispness.