Recipe: Chicken Tender Essentials: Sweet/Spicy Sauces
Description: 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.
Ingredients: [{"text": "PLAN/PURCHASE"}, {"text": "THE DIP SAUCE"}, {"text": "1/2 cup(s) mayonnaise, plain variety"}, {"text": "1/4 cup(s) ketchup, freshly made, if possible"}, {"text": "1/2 teaspoon(s) garlic powder"}, {"text": "1/2 teaspoon(s) white pepper, freshly ground, or to taste"}, {"text": "1/2 teaspoon(s) worcestershire sauce"}, {"text": "THE TOSS SAUCE"}, {"text": "2/3 cup(s) fresh clover honey"}, {"text": "1/4 cup(s) filtered water"}, {"text": "1/4 cup(s) ketchup, freshly made, if possible"}, {"text": "1 tablespoon(s) apple cider vinegar"}, {"text": "1 - 2 teaspoon(s) chipotle chili powder"}, {"text": "1 teaspoon(s) hot sauce, i prefer frank\u2019s"}, {"text": "1/2 teaspoon(s) salt, kosher variety"}]
Instructions: PREP/PREPARE
The two sauces should be enough for 8 – 10 regular-sized breaded chicken tenders.
Although, I usually make my own, these two recipes would go a long way to jazzing up a bag of frozen tenders.
Gather your ingredients (mise en place).
THE DIP SAUCE
Combine all of the ingredients together in a small bowl.
Cover with cling wrap and put in the fridge for an hour or two.
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.
THE TOSS SAUCE
Add all the ingredients to a saucepan.
Bring up to a simmer and stir for about 2 – 3 minutes.
Take off heat and allow the sauce to slightly cool down, about 4 – 5 minutes.
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.
THE ASSEMBLY
Add the cooked tenders to a bowl (I cooked them in my air fryer), and coat with the warm toss sauce.
Chef’s Tip: Just because you have a lot of toss sauce, do not use a lot; just give them a loving coating.
PLATE/PRESENT
Serve while nice and warm with the Dip Sauce. Enjoy.
Keep the faith, and keep cooking.
