Pan-fried or baked, these fiery chicken tenders made with Don Chilio Habanero Chile Crisp are even tastier with a creamy, homemade dip on the side.

Preparation

To make the dip, combine all ingredients in a work bowl and mix well to combine. Reserve in refrigerator. 

For the chicken, remove tenders from their package and dry on a paper towel.

Place panko, oregano, Don Chilio Habanero Chile Crisp and salt in a food processor and pulse 5–6 times, until evenly incorporated. Transfer to a shallow dish. 

Bread each tender by dredging in flour, dipping in whipped egg and coating in the panko mixture. Place breaded tenders on tray until ready to pan fry.  

Add oil to a sauté pan to a depth of about ½ inch. Heat on medium heat until oil begins to shimmer. Pan fry breaded tenders for about 4–5 minutes per side, until golden brown and the internal temperature is 165°F. Alternately, tenders can be baked in the oven at 375°F on a lined baking sheet until golden brown with an internal temperature of 165°F.

Serve finished chicken tenders with prepared dipping sauce.