Fried breaded chicken tenders with Bloody Mary dip in white square dish and celery sticks on white plate and tabasco sauce in background.

Homemade Fried Chicken Tenders 2 Ways

These homemade fried chicken tenders 2 ways are deliciously moreish and full of smoky flavour that both adults and children will enjoy.  They come with a sharp and tangy Bloody Mary Dip (alcohol free, recipe below).
Course Dinner, Party Food
Cuisine International
Keyword bloody mary, chicken tenders
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 servings
Author Monika Dabrowski


For the Chicken Tenders

  • 500 g chicken breast skinless

1 Method

  • 2 tbsp flour
  • 1 egg, beaten
  • 4-6 tbsp breadcrumbs
  • sea salt, pepper plus smoked paprika to taste (according to preference)
  • Olive oil for frying about 6 tablespoons per batch using a medium size pan

2 Method

  • 4-6 tbsp breadcrumbs/panko
  • sea salt, pepper plus smoked paprika to taste (according to preference)
  • olive oil for frying about 3 tablespoons per batch

For the Bloody Mary Dip

  • 2 large vine tomatoes or 3-4 plum tomatoes, cut into quarters
  • 2 celery sticks cut into chunks
  • 2 garlic cloves peeled, whole
  • 10-12 dashes Tabasco sauce
  • 6 dashes Worcestershire Sauce
  • 1 tablespoon lime juice
  • 3 tablespoons tomato paste
  • 1 tablespoon olive oil plus more for drizzling
  • 1/2 teaspoon onion granules
  • 1/2 teaspoon sugar


  • Preheat the oven to 400 F/ 200 C/ gas mark 6. Place the tomato (skin side down) and celery pieces, and garlic on a baking tray, sprinkle with salt, drizzle with oil and bake for 30 minutes. Remove from the oven and allow to cool.
  • In the meantime prepare the chicken fingers. Cut the chicken breast lengthways into strips, about 2 cm thick, season with salt and pepper and sprinkle with smoked paprika (use a little or a lot). If you are using Method 1 coat the chicken in flour, then egg, then breadcrumbs.  For Method 2 coat only in breadcrumbs.
  • Once the vegetables have cooled combine all the dip ingredients and puree to obtain a smooth mixture (the juice from roasting the vegetables can be added to soups or sauces, do not add it to the dip as it might make it too runny). Taste the dip and adjust the seasoning as necessary.
  • Heat up some oil and (about 6 tbsp for Method 1, and 3 tbsp for Method 2) and fry the chicken tenders on a medium heat for about 3-4 minutes on each side (Method 1) and 2 minutes for Method 2.


Chill the dip for at least 30 minutes, if possible, before serving.


Serving: 0g | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg