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Recipes Nugget Markets Signature Recipes

Spicy Chicken Tenders & Buttermilk Dip

Prep time
15 minutes PT15M
Cook time
8–10 minutes PT8–10M
Yield
4–6 servings
Difficulty
2 out of 5 on the difficulty scale
Hand dipping a battered chicken tender into creamy dip on a metal tray holding more chicken tenders Nugget Markets signature recipes

Pan-fried or baked, these fiery chicken tenders are even tastier with a creamy, homemade dip on the side.

Ingredients

Buttermilk Dip:

  • 1 cup mayonnaise
  • ¼ cup buttermilk
  • Zest and juice of 1 lime
  • 1½ tablespoons chili crunch
  • 2 tablespoons chopped cilantro

Chicken Tenders:

  • 1 cup panko breadcrumbs
  • 3 tablespoons chili crunch
  • 1 tablespoon chopped oregano
  • 1 teaspoon kosher salt
  • ½ cup all-purpose flour
  • 4 eggs, whipped
  • 1½ pounds chicken tenders
  • ¼ cup vegetable oil

Preparation

To make the dip, combine all ingredients in a work bowl and mix well to combine. Reserve in refrigerator. 

For the chicken, place panko, chili crunch, oregano, and salt in a food processor and pulse 5–6 times, until evenly incorporated. Transfer to a shallow dish. Place flour in another shallow dish, and whipped eggs in a third dish

Dry chicken tenders on a paper towel, then bread each tender by dredging in flour, dipping in whipped egg, and coating in the panko mixture. Place breaded tenders on tray until ready to pan-fry.  

Add oil to a sauté pan to a depth of about ½ inch. Heat on medium heat until oil begins to shimmer. Pan-fry breaded tenders for about 4–5 minutes per side, until golden brown and the internal temperature is 165°F. Alternately, tenders can be baked in the oven at 375°F on a lined baking sheet until golden brown with an internal temperature of 165°F.

Serve finished chicken tenders with prepared dipping sauce.