Panko Sesame Chicken Tenders
These Panko Sesame Chicken Tenders are SO CRUNCHY! With a crispy coating and irresistible flavor, they're perfect for any occasion!
Servings: 4 servings
Ingredients
For the Chicken Tenders:
- 1 pound chicken tenders (about 8-10 large tenders or a chicken breast cut into strips)
- ½ cup all-purpose flour (for dredging)
- 1 large egg (for binding)
- 1 cup panko breadcrumbs (for crunch)
- ⅓ cup white sesame seeds (for flavor and texture)
- 2 tablespoons black sesame seeds (for color and flavor)
For the Dipping Sauce:
- ⅓ cup mayonnaise (for a creamy base)
- 1 clove garlic (finely minced or grated)
- 3 tablespoons lime juice (freshly squeezed)
- 2 teaspoons sriracha (or to taste)
- 1 teaspoon soy sauce
- 1 teaspoon sesame oil
Instructions
Cooking Instructions:
- Step 1: Prepare the Chicken. Pat the chicken tenders dry with paper towels, season with salt and pepper.
- Step 2: Set Up Your Dredging Station. In a shallow dish, add the flour seasoned with salt and pepper. Whisk the egg in another bowl. In a third bowl, combine panko and sesame seeds.
- Step 3: Dredge the Chicken. Coat chicken in flour, dip in egg, and finally coat in panko mixture. Repeat for all tenders.
- Step 4: Heat the Oil. Heat vegetable oil in a frying pan until shimmering.
- Step 5: Fry the Chicken Tenders. Fry tenders for 3-4 minutes per side until golden brown. Drain on paper towels.
- Step 6: Make the Dipping Sauce. Whisk together mayonnaise, garlic, lime juice, sriracha, soy sauce, sesame oil, and adjust with water.
- Step 7: Serve and Enjoy. Arrange tenders on a platter with dipping sauce on the side.
Equipment
- Large Mixing Bowl
- Shallow Dish
- Frying pan or skillet
- Slotted Spoon
- Paper Towels
Notes
- For a lighter version, use an air fryer at 400°F for 12-15 minutes.
- Substitute panko with whole wheat breadcrumbs for more fiber.
- Store leftovers in an airtight container for up to 3 days.