Tython Temple Tenders | Recipe


Crispy, herb-infused chicken tenders that capture the serene essence of Tython’s lush forests. These succulent tenders are seasoned with a harmonious blend of aromatic herbs and spices, then fried to a perfect golden crisp. Paired with a tangy dipping sauce, they offer a delightful balance of flavors, providing a tranquil and delicious start to your meal, reminiscent of the peaceful and meditative environment of the Jedi Temple.


For the Chicken Tenders:

  • 1 lb (450g) boneless, skinless chicken breasts, cut into strips
  • 1 cup all-purpose flour
  • 2 large eggs
  • 1 cup panko breadcrumbs
  • 1 cup regular breadcrumbs
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon dried thyme
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon paprika
  • Vegetable oil for frying

For the Tangy Dipping Sauce:

  • 1/2 cup mayonnaise
  • 2 tablespoons Dijon mustard
  • 1 tablespoon honey
  • 1 tablespoon lemon juice
  • 1/2 teaspoon garlic powder
  • Salt and pepper to taste


1. Prepare the Chicken Tenders:

  • Start by setting up a breading station. Place the flour in a shallow dish. In a second shallow dish, beat the eggs. In a third shallow dish, combine the panko breadcrumbs, regular breadcrumbs, salt, pepper, thyme, basil, oregano, garlic powder, onion powder, and paprika.

2. Bread the Chicken:

  • Dip each chicken strip into the flour, coating it evenly. Shake off any excess flour and then dip the chicken strip into the beaten eggs, making sure it is fully coated. Finally, roll the chicken strip in the breadcrumb mixture, pressing gently to ensure the breadcrumbs adhere well.

3. Fry the Chicken:

  • Heat about 1 inch of vegetable oil in a large skillet over medium-high heat. Once the oil is hot (around 350°F or 175°C), add the breaded chicken strips in batches, being careful not to overcrowd the pan. Fry the chicken tenders for about 3-4 minutes on each side, or until they are golden brown and cooked through. Use a slotted spoon to transfer the cooked tenders to a paper towel-lined plate to drain any excess oil.

4. Prepare the Tangy Dipping Sauce:

  • In a small bowl, whisk together the mayonnaise, Dijon mustard, honey, lemon juice, garlic powder, salt, and pepper until smooth and well combined. Adjust the seasoning to taste.

5. Serve:

  • Arrange the Tython Temple Tenders on a serving platter with a bowl of tangy dipping sauce on the side. Garnish with a sprinkle of fresh herbs if desired.


  • For an extra crispy texture, double-coat the chicken tenders by repeating the egg and breadcrumb steps.
  • If you prefer baking over frying, preheat your oven to 400°F (200°C) and bake the breaded chicken tenders on a wire rack set over a baking sheet for about 20-25 minutes, or until golden brown and cooked through, flipping halfway through the cooking time.

Enjoy your Tython Temple Tenders, and may the Force be with you!