Ingredients:
For the Chicken Tenders:
1 lb boneless, skinless chicken tenders
1 cup all-purpose flour
1 teaspoon paprika
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon black pepper
1 egg, beaten
1 cup panko breadcrumbs
1/4 cup grated Parmesan cheese
Olive oil for frying
For the BBQ Glaze:
1/2 cup BBQ sauce (your favorite!)
2 tablespoons honey
1 tablespoon apple cider vinegar
For the Honey Mustard Dip:
1/2 cup mayonnaise
1/4 cup Dijon mustard
2 tablespoons honey
1 tablespoon lemon juice
1/4 teaspoon garlic powder
Instructions:
- Prep the Chicken: In a shallow dish, combine flour, paprika, garlic powder, salt, and pepper. In another dish, whisk the egg. In a third dish, combine panko breadcrumbs and Parmesan cheese.
- Bread the Chicken: Dredge each chicken tender in the flour mixture, then dip in the egg, and finally coat with the panko-Parmesan mixture.
- Fry the Chicken: Heat olive oil in a large skillet over medium-high heat. Fry chicken tenders for 3-4 minutes per side, until golden brown and cooked through.
- BBQ Glaze Magic: While the chicken cooks, whisk together BBQ sauce, honey, and apple cider vinegar in a small saucepan. Simmer over low heat until slightly thickened.
- Honey Mustard Dip Dream: Combine all Honey Mustard Dip ingredients in a bowl and whisk until smooth.
- Coat & Serve: Brush cooked chicken tenders with BBQ Glaze. Serve immediately with Honey Mustard Dip for dunking.
Tips and Tweaks:
Spice it up: Add a pinch of cayenne to the flour mixture.
Oven-baked option: Bake breaded chicken tenders at 400°F (200°C) for 15-20 minutes, flipping halfway.
Make it a meal: Serve with fries, coleslaw, or a side salad.Â
