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Chicken Tenders with Signature Dipping Sauces inspired by The Ground Round
Inspired by The Ground Round
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Chicken Tenders with Signature Dipping Sauces

Main Course
These crispy chicken tenders feature a seasoned breadcrumb coating that creates a satisfying crunch while keeping the chicken inside juicy and tender. The preparation method ensures even cooking and maximum flavor, while a variety of homemade dipping sauces adds versatility. This classic comfort food is perfect for a casual dinner or as a crowd-pleasing appetizer.
Prep Time 20 mins
Cook Time 15 mins
Inactive Time 30 mins
Total Time 65 mins
Servings 4

Ingredients

  • 2 lbs Chicken tenderloins
  • 2 cups Buttermilk
  • 2 tbsp Hot sauce (Such as Frank's RedHot)
  • 1 1/2 cups All-purpose flour
  • 1 tbsp Garlic powder
  • 1 tbsp Onion powder
  • 2 tsp Paprika
  • 2 tsp Salt
  • 1 tsp Black pepper
  • 2 large Eggs
  • 2 cups Panko breadcrumbs
  • 3 cups Vegetable oil (For frying)
  • 1/2 cup Mayonnaise (For honey mustard sauce)
  • 2 tbsp Dijon mustard (For honey mustard sauce)
  • 3 tbsp Honey (For honey mustard sauce)
  • 1/2 cup BBQ sauce (For dipping)
  • 1/2 cup Ranch dressing (For dipping)
  • 2 cups Coleslaw (For serving)
  • 4 cups French fries (For serving)

Tools You'll Need

  • Large skillet or Dutch oven
  • Three shallow dishes for breading
  • Wire rack
  • Baking sheet
  • Meat thermometer
  • Tongs
  • Paper towels
  • Small bowls for sauces

Chef's Tip

For extra crispy chicken tenders, double-dredge them by dipping first in flour, then egg wash, then breadcrumbs, then back into egg wash and breadcrumbs again. This creates a thicker coating that stays crunchier longer.

Instructions

  1. Marinate chicken: In a large bowl, combine buttermilk and hot sauce. Add chicken tenders, cover, and refrigerate for at least 30 minutes or up to 4 hours.
  2. Prepare breading station: In one shallow dish, combine flour, garlic powder, onion powder, paprika, 1 teaspoon salt, and 1/2 teaspoon pepper. In a second dish, beat eggs with 1 tablespoon water. In a third dish, mix panko breadcrumbs with remaining salt and pepper.
  3. Heat oil in a large, heavy skillet or Dutch oven to 350°F.
  4. Remove chicken from buttermilk mixture, allowing excess to drip off.
  5. Dredge each tender in flour mixture, shaking off excess, then dip in egg wash, and finally coat with panko breadcrumbs, pressing gently to adhere.
  6. Fry chicken in batches, 3-4 minutes per side, until golden brown and internal temperature reaches 165°F. Do not overcrowd the pan.
  7. Transfer to a wire rack over a baking sheet to drain excess oil.
  8. Make honey mustard sauce: Whisk together mayonnaise, Dijon mustard, and honey until smooth.
  9. Serve chicken tenders immediately with honey mustard sauce, BBQ sauce, and ranch dressing for dipping.

Plating

Arrange chicken tenders on a serving plate with small ramekins of each dipping sauce. Serve with coleslaw and french fries on the side. Garnish with a sprinkle of chopped parsley if desired.

Storage & Reheating

Leftover chicken tenders can be refrigerated in an airtight container for up to 3 days. Reheat in a 375°F oven for 10-15 minutes until crispy and heated through. The dipping sauces can be refrigerated separately for up to 5 days.

About This Recipe

This chicken tenders recipe recreates The Ground Round's popular comfort food dish known for its crispy exterior and juicy interior. The buttermilk marinade ensures tender, flavorful chicken, while the triple-dipping sauces provide variety to suit different tastes. The balance of seasonings in the breading provides that signature restaurant flavor that keeps customers coming back.

How did it turn out?

We'd love to hear about your experience making this recipe!