Chicken Tenders with Truff Spicy Mayo

Juicy chicken tenders coated in sourdough breadcrumbs and fried until deeply golden, served with Truff's bold and creamy spicy mayo.

Why You'll Love Chicken Tenders with Truff Spicy Mayo

It's everything you want in a homemade chicken tender: fried 3 to 4 minutes per side at 350 to 375°F until golden, coated in real sourdough breadcrumbs, and dunked in TRUFF spicy mayo.

Tips and Tricks

• Let breaded chicken rest 5-10 minutes before frying for better adhesion.
• Keep heat steady to prevent oil from cooling and yielding soggy crusts.

Variations

• Swap sourdough for panko or seasoned breadcrumbs.
• Add garlic powder or smoked paprika to flour for extra flavor.

Substitutions

• No TRUFF? Use your favorite spicy mayo or mix mayo with sriracha and a dash of truffle oil.
• Sourdough breadcrumbs can be replaced with crushed crackers in a pinch.

Best served with

• A crisp slaw, seasoned fries, or chilled pickle spears.
• Try with an ice-cold beer or sparkling lemonade.

How to Store Leftovers

• Store tenders in an airtight container in the fridge for up to 3 days. Reheat in oven at 375°F for 8-10 minutes until crispy.

Common Questions

Chicken Tenders with Truff Spicy Mayo

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Juicy chicken tenders coated in sourdough breadcrumbs and fried until deeply golden, served with Truff's bold and creamy spicy mayo.

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Prep Time 20 minutes mins

Cook Time 10 minutes mins

Total Time 30 minutes mins

Servings: 4

Course: Appetizer, Dinner, Meat

Cuisine: American, Californian

Ingredients Equipment Method Notes

Ingredients

  

1x2x3x?

• 1 lb Chicken Breast sliced into strips
• ¼ cup All-Purpose Flour
• 1-2 Eggs whisked
• 1-2 slices Sourdough Bread or ½ cup Breadcrumbs
• ¼ cup TRUFF Spicy Mayo
• Avocado Oil for frying
• Kosher Salt to taste
• Flaky Salt to finish

Equipment

• Cast iron skillet
• Shallow breading bowls
• Food processor (for breadcrumbs)

Method

 

Bread the Chicken

1. Blitz sourdough slices in a food processor to create a coarse breadcrumb mixture. Set up a breading station with shallow bowls: one for flour, one for whisked eggs, one for breadcrumbs.
2. Working one piece at a time, dredge chicken in flour (shake off excess), then dip into egg (let excess drip off), and coat thoroughly in sourdough breadcrumbs. Press lightly to help crumbs adhere. Place breaded pieces on a plate or baking sheet.

Fry the Tenders

1. Add 1 inch of avocado oil to a cast iron skillet over medium heat and heat to 350-375°F.
2. Fry tenders in batches until golden brown and fully cooked (internal temp: 165°F), about 3-4 minutes per side depending on size. You'll know they're ready when they're light amber.
3. Remove and drain on a paper towel-lined plate. Immediately season with kosher salt and a sprinkle of flaky salt.

Serve

1. Serve hot with TRUFF spicy mayo for dunking.

Notes

Storage: best straight out of the fryer while the crust is still crackling. Leftovers keep in the fridge for a day or two, reheat in the oven or air fryer to re-crisp, the microwave will make them soggy. The Truff spicy mayo keeps in the fridge for about a week.

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