Description
Crispy and flavorful Panko Sesame Chicken Tenders are coated in a mixture of panko breadcrumbs and black and white sesame seeds, then pan-fried to golden perfection. Served with a tangy, spicy sesame-lime dipping sauce, this easy and quick recipe makes a delightful appetizer or main dish perfect for any occasion.
Ingredients
For the Chicken Tenders
- 1½ pounds chicken tenders
- ¼ cup all-purpose flour
- Salt and freshly ground black pepper, to taste
- 1 egg
- ½ cup panko breadcrumbs
- ¼ cup white sesame seeds
- 2 tablespoons black sesame seeds
- Vegetable oil (for cooking)
For the Dipping Sauce
- ½ cup mayonnaise
- 1 garlic clove (very finely minced or grated)
- 3 tablespoons lime juice (from 1-2 limes)
- 2 teaspoons sriracha (adjust to taste)
- 1 teaspoon soy sauce
- 1 teaspoon sesame oil
- Water (as needed to thin sauce)
Instructions
- Prepare the flour seasoning: In a shallow bowl or dish large enough to hold the chicken tenders, combine the all-purpose flour with a generous pinch of salt and freshly ground black pepper. Mix well to evenly season the flour.
- Whisk the egg wash: In a separate bowl, whisk the egg together with a tablespoon of water until fully combined. This will help the coating stick to the chicken.
- Mix the breadcrumb coating: In a third shallow dish, combine the panko breadcrumbs with the white sesame seeds and black sesame seeds. Stir until the mixture is evenly distributed.
- Coat the tenders: One by one, dredge each chicken tender in the seasoned flour, shaking off any excess. Dip each flour-coated tender into the egg wash, flipping to coat both sides. Immediately transfer the tender to the panko sesame seed mixture, pressing and tossing to ensure complete and even coating. Place the coated tenders on a plate or cutting board and repeat with remaining tenders.
- Heat the oil: Preheat a large non-stick skillet over medium-high heat. Pour in vegetable oil to a depth of about ¼ inch. Heat the oil until it begins to shimmer, indicating it is hot enough for frying.
- Fry the tenders: Working in batches to avoid overcrowding, carefully lay the coated chicken tenders into the hot oil, spacing them so they do not touch. Fry for 3 to 4 minutes on one side until golden brown, then flip and fry the other side for another 3 to 4 minutes. Ensure the chicken is cooked through; use an instant-read thermometer to check that the internal temperature has reached at least 165°F (74°C).
- Drain and keep warm: Transfer the fried tenders to a wire cooling rack set over a cookie sheet to drain excess oil. To keep the tenders warm while frying the remaining batch, place the cookie sheet with the rack in a preheated 175°F (80°C) oven. Add more oil to the skillet if necessary and repeat frying with the rest of the tenders.
- Make the dipping sauce: In a bowl, whisk together mayonnaise, finely minced garlic, lime juice, sriracha, soy sauce, and sesame oil until smooth and well combined. For a thicker dip, serve as is. For a drizzle-able dressing, add one to two teaspoons of water and whisk to desired consistency.
Notes
- For extra crispiness, press the panko-sesame coating firmly onto the tenders to ensure even adherence.
- Use a thermometer to verify chicken is fully cooked to 165°F for safety.
- The dipping sauce can be adjusted for spice level by adding more or less sriracha.
- If you prefer a lighter version, bake the coated tenders at 425°F for 15-20 minutes, flipping halfway through.
- Leftover tenders can be reheated in an oven to preserve crispness.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American
