Tastes Like Chicken: Dipping Springs Tender Co.
Back to the basics.
Words by Jessi Devenyns Photos by Baptiste Depois
There’s nothing quite like chicken. According to owner and head chef of Dipping Springs Tender Co. Chris “Bagel” Barnebey, it has the unique ability to taste like nearly anything. This is especially true when the neutral poultry protein becomes tenders.
The chicken at this bright blue food truck is decidedly unserious. Bagel explains that this choice is an about-face from his classical culinary education and previous career working at “serious” restaurants up and down the East Coast as well as Austin. When kitchens closed during the pandemic, he decided that when he returned, it would be to something fun. Chicken tenders presented an unexpected canvas for creativity.
“It’s chicken tenders, but you can make a chicken tender taste like anything,” he grins, saying that every month he and his wife, Alisha Barnebey, dream up a special addition to the menu. “We did po’boy tenders that were shrimp chip-breaded and tasted like fried shrimp. We’ve had pita tenders that were crusted in pita chips and tasted like shawarma.”
Regardless of what Bagel and Alisha cook up, it’s a labor of love thanks to the couple’s insistence that everything from the breading to the 12 sauces to the sides be made in-house. Nevertheless, the array of offerings remains down-to-earth and appealing for anyone at any age — even those with dietary restrictions.
Vegan tempeh tenders are cooked up alongside traditional chicken, and there is also a gluten-free option. Even the sides accommodate a wide range of diners. From multiple types of french fries to mac n’ cheese dressed up with brie and fontina to a white bean salad that bursts with freshness, the choices are ideal accompaniments for fried fare.
For those on the go, these tenders are particularly well-suited to travel. Thanks to a French style of breading that encases the meat in flour and egg, they don’t lose heat. Bagel recounts, “I had a friend take some home to Dallas, and when he cracked it open, he was like, ‘This is like a hot pocket. It’s still hot! I have no idea how.’”
As long time Eastsiders themselves, living in the neighborhood, feeding their community, and building it up are important parts of why they exist. Dipping Springs is open Tuesday through Thursday for dinner, or stop by for lunch on the weekend (the truck is closed on Mondays). Regardless, diners are sure to see a few neighbors picking up orders alongside Austin Eastciders’ patrons sipping brews with their comforting meal of crispy tenders. According to Alisha, their goal is “to be here for the people who actually live on the Eastside, you know?”
Contact:
979 Springdale Rd.
dippingspringstender.com
