Delicious Chicken Tenders with a Homemade Dill Sour Cream Dipping Sauce, soooo very good!
Chicken Tenders with Dill Sour Cream Dipping Sauce
I can’t even tell you how much I loved this. The chicken tenders themselves are delicious, but pairing them with the dipping sauce took them up to a YUM level that made my taste buds extremely happy.
The chicken tenders have a delicious flavor and worth making without the dipping sauce if you prefer, but….you really, really want to experience these flavor combinations together.
The tenders have a wonderful crunchy coating that pairs perfectly with the texture of the dipping sauce. Unlike making a dipping sauce with mayonnaise, the sour cream in the dip along with the lemon juice gives you a very light, cool feel in your mouth. The textures of crunchy with cool, light and creamy is just amazing.
When you look at the recipe directions you’ll notice that each layer of coating is salt and peppered. The flour, the egg mixture and the breadcrumbs are all separate layers and need to be seasoned as such.
Chicken Tenders with Dill Sour Cream Dipping Sauce – an adult version of chicken tenders that even the kids will love, Enjoy!
- 8 chicken tenders
- salt and fresh ground pepper to taste
- 1 cup flour
- 2 Teaspoons paprika
- 2 large eggs beatened slightly
- 2 cups Italian bread crumbs,
- 1/2 cup oil, for frying the tenders
- 1 Teaspoon water
Sour Cream Dipping Sauce
- 1 1/2 cups sour cream
- 1/4 cup parsley, chopped fine
- 2 Tablespoons dried dill
- 2 Tablespoons fresh lemon juice
- 1/8 Teaspoon garlic powder
- 1/2 Teaspoon salt
- 1/2 Teaspoon pepper
For The Dip:
Mix all the dip ingredients together in a medium bowl. Refrigerate until ready to use.
For the Chicken Tenders:
Place the flour and paprika in a medium bowl, season with salt and pepper. Place the eggs and water in a large bowl and whisk together. season with salt and pepper. Place the breadcrumbs in a shallow baking dish, season with salt and pepper.
Using just a few chicken tenders at a time, toss the tenders in the flour mixture, making sure they are evenly coated. Shake off any excess flour and dip into the egg mixture.
Place the tenders in the breadcrumbs, pressing to make sure as many bread crumbs stick to the tenders as possible. Shake off any excess and remove to a plate. Repeat the breading process with the remaining tenders.
Heat 1/2 cup oil in a heavy duty fry pan to about 375 degrees. Place the breaded chicken tenders in the oil in batches being careful not to overcrowd the pan. Fry until one side is golden brown and crisp, 2 - 3 minutes. Turn the tenders over and fry the other side cooking until golden brown and crisp. Repeat with the remaining tenders. Remove the cooked tenders to a paper towel lined plate, serve with the Dill Sour Cream Dipping Sauce.