Panko Sesame Chicken Tenders Recipe
Today, I’m excited to share a recipe that combines crunchy textures with delightful flavors—Panko Sesame Chicken Tenders! Perfect as a main dish or a party appetizer, these chicken tenders are paired with a tangy and slightly spicy dipping sauce that will leave your taste buds craving more. Here’s how you can whip up this delicious dish in your own kitchen.
Ingredients
- Chicken Tenders:
- 1½ pounds (680 g) chicken tenders, about 8-10 large tenders, or a similarly sized chicken breast, cut diagonally into ¾-inch thick strips
- ¼ cup (30 g) all-purpose flour
- Salt and freshly ground black pepper, to taste
- 1 egg
- ½ cup (30 g) panko breadcrumbs
- ¼ cup (38 g) white sesame seeds
- 2 tablespoons (16 g) black sesame seeds
- Vegetable oil, for frying
- Dipping Sauce/Dressing:
- ½ cup (112 g) mayonnaise
- 1 garlic clove, very finely minced or grated
- 3 tablespoons (45 g) lime juice, from 1-2 limes
- 2 teaspoons sriracha, adjust to taste
- 1 teaspoon soy sauce
- 1 teaspoon sesame oil
- Water, as needed for thinning
Directions
- Prepare the Coating Stations:
- In a bowl or shallow dish, season flour with a generous pinch of salt and pepper.
- In another bowl, whisk the egg with a tablespoon of water.
- In a third bowl, combine panko breadcrumbs with white and black sesame seeds until evenly mixed.
- Coat the Chicken:
- Dredge each tender in the seasoned flour, shaking off any excess.
- Dip into the egg mixture, ensuring both sides are coated.
- Then, transfer to the panko-sesame mix, pressing gently to coat thoroughly.
- Set the coated tenders aside on a plate.
- Fry the Chicken:
- Heat a large non-stick skillet over medium-high heat and fill with about ¼-inch depth of vegetable oil.
- Once hot, fry the tenders in batches to avoid crowding, about 3-4 minutes per side until golden brown and cooked through (internal temperature should reach 165°F).
- Keep cooked tenders warm on a wire rack in a 175°F oven if needed.
- Prepare the Dipping Sauce:
- Whisk together mayonnaise, garlic, lime juice, sriracha, soy sauce, and sesame oil.
- Adjust consistency with water if needed, especially if using as a salad dressing.
Nutritional Information
- Calories: 350 kcal per serving
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Servings: 4
Whether you’re serving these Panko Sesame Chicken Tenders as a delicious snack during game night or as a tasty meal with a side salad, they are sure to be a hit. Enjoy the crispiness of panko breadcrumbs mixed with the nuttiness of sesame seeds, all complemented by the creamy and zesty sauce. Happy cooking!
Panko Sesame Chicken Tenders
- Total Time: 35 minutes
- Yield: 4 1x
Description
The crispy coating of panko and sesame seeds gives these chicken tenders a delightful crunch, while the tender meat inside stays juicy and flavorful. Paired with a zesty lime and sriracha mayo dipping sauce, these tenders are sure to be a hit at any meal.
Perfect for a quick weeknight dinner or as a crowd-pleasing appetizer, these Panko Sesame Chicken Tenders are versatile and easy to make. Serve them with a side of steamed vegetables or a fresh salad for a complete meal that’s both satisfying and delicious.
Ingredients
1½ pounds / 680 g chicken tenders, about 8–10 large-ish tenders, or an equally sized chicken breast, cut diagonally into ¾-inch thick strips
¼ cup / 30 g all-purpose flour
Salt and freshly ground black pepper
1 egg
½ cup / 30 g panko breadcrumbs
¼ cup / 38 g white sesame seeds
2 tablespoons / 16 g black sesame seeds
Vegetable oil, for cooking
For dipping sauce/dressing:
½ cup / 112 g mayonnaise
1 garlic clove, very finely minced or grated
3 tablespoons / 45 g lime juice, from 1-2 limes
2 teaspoons sriracha, more or less to taste
1 teaspoon soy sauce
1 teaspoon sesame oil
Water, as needed
Instructions
In a bowl or shallow dish (big enough to fit a full-length tender), season flour with a generous pinch of salt and pepper.
In another bowl, whisk egg with a tablespoon of water.
In a third bowl or shallow dish, combine panko with white and black sesame seeds until evenly distributed.
Dredge tenders in the flour to coat, shaking off any excess flour. Dip into the egg, flipping to coat both sides, and then transfer into the dish with breadcrumbs. Toss some crumbs over the top, then flip and press until the entire strip is evenly coated. Transfer to a plate or cutting board and repeat with remaining tenders.
Preheat a large non-stick skillet over medium-high heat. Fill the pan with oil to approximately a ¼-inch depth, and let heat until it starts to shimmer.
Working in batches, gently lay coated tenders into hot oil, arranging them so they do not touch in the pan (you’ll probably need to cook two batches). Let cook for 3 to 4 minutes or until golden brown, then carefully flip and cook another 3 to 4 minutes more. The tender should be more than cooked through at this point, but if you want to double-check, an instant-read thermometer inserted in the thickest point should read 165 degrees F or more.
Transfer chicken to a wire cooling rack set inside a cookie sheet. To keep them warm while you cook the rest of the tenders, place the cookie sheet in a 175-degree oven. Add additional oil to the pan if necessary, and cook the remaining tenders in the same manner.
Meanwhile, to make the dipping sauce, whisk together mayo, garlic, lime juice, sriracha, soy sauce, and sesame oil. If using as a dip, stop here. If using as a dressing for a salad, add a teaspoon or two of water as needed to thin it out to a more drizzle-able consistency.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 350 kcal