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: ultra-crispy, salty, golden, and just indulgent enough-especially when dipped in that tangy, 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
Can I air-fry these?
Yes-spray with oil and cook at 400°F for 12-15 minutes, flipping halfway through.
Can I bake instead of fry?
Absolutely-place on a parchment-lined sheet and bake at 425°F for 18-22 minutes, flipping once.

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.




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