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Chicken Tenders (Tendies)

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Course Side Dish

Ingredients
  

  • 24 chicken tendies strips (1/2" thick)

First dredge

  • 1 cup flour

Batter dredge

  • 2 eggs beaten
  • 2 tbsp water

Third dredge

  • 2 cup seasoned bread crumbs/ground panko flakes
  • 1 tsp pepper - cayenne pepper mix, or Creole sesoning

Dipping sauce

  • 1 cup mayo
  • 1/2 cup sour cream
  • 3 tbsp horseradish
  • 3 tbsp mustard (prepared or dijon)
  • 1 dash Worcestershire

Instructions
 

Chicken Tenders

  • In 3 separate large bowls/tupperware containers, mix each of the 3 dredges.
  • Use paper towels and dry the chicken strips.
  • Run each chicken strip through each of the 3 bowls.
  • Set the chicken strip aside on a plate (or spritz the bottom and place on baking sheet if cooking in the oven)
  • Fry in oil at 375F for 6-9 minutes, until golden brown, and internal temperature reaches 165F or bake in an oven at 400F for 10-15 minutes, until internal temperature reaches 165F

Dipping Sauce

  • Whisk the ingredients well