chicken tender essentials: sweet/spicy sauces

Name: Chicken Tender Essentials: Sweet/Spicy Sauces
Prep time: 2 h
Cook time: 3 min
Yield: 2
Cuisine: American
Ingredients: ## PLAN/PURCHASE; ## THE DIP SAUCE; 1/2 cup(s) mayonnaise, plain variety; 1/4 cup(s) ketchup, freshly made, if possible; 1/2 teaspoon(s) garlic powder; 1/2 teaspoon(s) white pepper, freshly ground, or to taste; 1/2 teaspoon(s) worcestershire sauce; ## THE TOSS SAUCE; 2/3 cup(s) fresh clover honey; 1/4 cup(s) filtered water; 1/4 cup(s) ketchup, freshly made, if possible; 1 tablespoon(s) apple cider vinegar; 1 - 2 teaspoon(s) chipotle chili powder; 1 teaspoon(s) hot sauce, i prefer frank’s; 1/2 teaspoon(s) salt, kosher variety

24 Pinches 17 Photos

Andy Anderson !

Wichita, KS

Updated on Sep 17, 2019

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.

Rate

prep time 2 Hr

cook time 3 Min

method Stove Top

yield 2 - 3

Ingredients

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

How To Make chicken tender essentials: sweet/spicy sauces

Step 1

PREP/PREPARE

Step 2

The two sauces should be enough for 8 – 10 regular-sized breaded chicken tenders.
Step 3

Although, I usually make my own, these two recipes would go a long way to jazzing up a bag of frozen tenders.
Step 4

Gather your ingredients (mise en place).
Step 5

THE DIP SAUCE
Step 6

Combine all of the ingredients together in a small bowl.
Step 7

Cover with cling wrap and put in the fridge for an hour or two.
Step 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.
Step 9

THE TOSS SAUCE
Step 10

Add all the ingredients to a saucepan.
Step 11

Bring up to a simmer and stir for about 2 – 3 minutes.
Step 12

Take off heat and allow the sauce to slightly cool down, about 4 – 5 minutes.
Step 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.
Step 14

THE ASSEMBLY
Step 15

Add the cooked tenders to a bowl (I cooked them in my air fryer), and coat with the warm toss sauce.
Step 16

Chef’s Tip: Just because you have a lot of toss sauce, do not use a lot; just give them a loving coating.
Step 17

PLATE/PRESENT
Step 18

Serve while nice and warm with the Dip Sauce. Enjoy.
Step 19

Keep the faith, and keep cooking.
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

Discover More

Comment & Reviews

Just A Pinch Sweepstakes