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chicken tender essentials: sweet/spicy sauces

Andy59 avatar
Recipe by
Andy Anderson !
@Andy59
Wichita, KS

I have two recipes for you. The first is a sauce to “toss” with your chicken tenders, and the second is a dipping sauce that perfectly complements the first. What I do not have is a chicken tender recipe… I will leave that up to you. I kept the breading on my tenders simple (egg wash, breadcrumbs), and stuck them in the air fryer until crispy. I wanted the two sauces to speak for themselves, and not be overpowered by the breading on the chicken. So, you ready… Let’s get into the kitchen.

►
yield 2 - 3
prep time 2 Hr
cook time 3 Min
method Stove Top

Ingredients For chicken tender essentials: sweet/spicy sauces

  • PLAN/PURCHASE
  • THE DIP SAUCE
  • 1/2 c
    mayonnaise, plain variety
  • 1/4 c
    ketchup, freshly made, if possible
  • 1/2 tsp
    garlic powder
  • 1/2 tsp
    white pepper, freshly ground, or to taste
  • 1/2 tsp
    worcestershire sauce
  • THE TOSS SAUCE
  • 2/3 c
    fresh clover honey
  • 1/4 c
    filtered water
  • 1/4 c
    ketchup, freshly made, if possible
  • 1 Tbsp
    apple cider vinegar
  • 1 - 2 tsp
    chipotle chili powder
  • 1 tsp
    hot sauce, i prefer frank’s
  • 1/2 tsp
    salt, kosher variety

How To Make chicken tender essentials: sweet/spicy sauces

  • 1
    PREP/PREPARE
  • 2
    The two sauces should be enough for 8 – 10 regular-sized breaded chicken tenders.
  • 3
    Although, I usually make my own, these two recipes would go a long way to jazzing up a bag of frozen tenders.
  • 4
    Gather your ingredients (mise en place).
  • 5
    THE DIP SAUCE
  • 6
    Combine all of the ingredients together in a small bowl.
  • 7
    Cover with cling wrap and put in the fridge for an hour or two.
  • 8
    Chef’s Tip: The time spent in the fridge will help the flavors get to know each other. It is not a necessity, but I would recommend it, if you have the time (or patience). Besides, I like my dipping sauces to be on the cool side; it provides a pleasing contrast between the hot chicken tenders, and the cool dip.
  • 9
    THE TOSS SAUCE
  • 10
    Add all the ingredients to a saucepan.
  • 11
    Bring up to a simmer and stir for about 2 – 3 minutes.
  • 12
    Take off heat and allow the sauce to slightly cool down, about 4 – 5 minutes.
  • 13
    Chef’s Note: Both of these sauces can be made a day ahead of time, covered, and stored in the fridge. All you would need to do, is reheat the Toss Sauce.
  • 14
    THE ASSEMBLY
  • 15
    Add the cooked tenders to a bowl (I cooked them in my air fryer), and coat with the warm toss sauce.
  • 16
    Chef’s Tip: Just because you have a lot of toss sauce, do not use a lot; just give them a loving coating.
  • 17
    PLATE/PRESENT
  • So yummy
    18
    Serve while nice and warm with the Dip Sauce. Enjoy.
  • Stud Muffin
    19
    Keep the faith, and keep cooking.
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