Crispy Breaded Chicken Tenders with Comeback Sauce

Crispy Breaded Chicken Tenders with Comeback Sauce

Own the tailgate with chicken tenders breaded to crispy perfection in saltine cracker crumbs with a hint of cayenne pepper, fried and served with homemade Comeback sauce for the whole team to enjoy.

PREP
50
Minutes
COOKING
25
Minutes
SERVES
4
People
CALORIES
1290
Per Serving
PROTEIN
41g
Grams

Chicken Tenders

8 Sanderson Farms® Chicken Tenders, cut in half at an angle to make 16 chicken tender pieces

½ teaspoon salt

¼ teaspoon ground black pepper

3 cups self-rising flour, divided

6 large eggs, whisked

2 sleeves of saltine crackers, finely crushed

⅛ teaspoon cayenne pepper

4 cups vegetable oil

Comeback Sauce

1 cup mayonnaise

⅓ cup ketchup

⅓ cup chili sauce

2 tablespoons lemon juice

1 teaspoon paprika

2 teaspoons Worcestershire sauce

¼ cup grated onion

1 tablespoon minced garlic

½ teaspoon dry mustard

¼ teaspoon salt

⅛ teaspoon red pepper

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Chicken Tender Directions

1. Season chicken with salt and black pepper.

2. To set up the breading station, place 2 cups of self-rising flour in the first pan, eggs in the second pan, and a mixture of 1 cup of self-rising flour, the crushed crackers, and the cayenne pepper in the third pan.

3. Place oil in a 5-quart Dutch oven and heat on medium high heat to 350°F.

4. Dredge chicken pieces in the flour, followed by the eggs, and then into the flour/cracker crumb mixture.

5. Cooking in batches, fry chicken for 6 minutes, turning after 3 minutes. Cook chicken until chicken reaches an internal temperature of 165°F.

Comeback Sauce Directions

1. Mix all the sauce ingredients together and chill.

2. Use as a dipping sauce for the Crispy Breaded Chicken Tenders.

To prepare with an air fryer

3. Heat Air Fryer to 400°F.

4. After dredging the chicken tender pieces in the flour/cracker crumb mixture, spray air fryer rack with vegetable spray, place 8 chicken pieces in the air fryer basket without overlapping and spray each chicken piece with vegetable spray.

5. Cook for 5 minutes, flip the chicken and spray the other side with vegetable oil. Cook for an additional 5 minutes.

6. Continue to cook the remaining 8 chicken tender pieces in a second batch.

7. Chicken should reach an internal temperature of 165°F.

NUTRITION FACTS

Calories

1290

Fat

112g

Saturated Fat

17g

Sodium

1320mg

Carbohydrate

37g

Sugars

5g

Protein

41g