Panko Sesame Chicken Tenders
If you’re on the hunt for a crunchy, flavorful twist on classic chicken tenders, look no further than these Panko Sesame Chicken Tenders. Perfectly crispy on the outside and tender on the inside, these tenders are coated in a delightful mixture of panko breadcrumbs and sesame seeds, bringing an irresistible texture and nutty flavor. Whether you’re serving them up as a snack, an appetizer, or a main dish, these tenders are bound to become a family favorite. Plus, they pair wonderfully with a zesty dipping sauce that takes them to the next level.
The Upside of Panko Sesame Chicken Tenders
These Panko Sesame Chicken Tenders are not only easy to make, but they also offer a healthier alternative to traditional fried chicken. The use of panko breadcrumbs gives them a light and airy crunch, while the sesame seeds add a depth of flavor that’s hard to resist. Plus, they make for a fun and interactive meal, perfect for gatherings where everyone can dip and enjoy. With a quick cooking time and simple ingredients, you can whip these up on a busy weeknight or impress guests at your next dinner party.
The Ingredient Lineup
To make the perfect Panko Sesame Chicken Tenders, you’ll need the following ingredients:
- 1 pound (680g) chicken tenders – About 8-10 large tenders or equivalent chicken breast cut into ½-inch thick strips.
- ½ cup (30g) all-purpose flour – For dredging the chicken, creating a perfect base for the coating.
- Salt and freshly ground black pepper – To season the flour and enhance the chicken’s natural flavors.
- 1 egg – Helps the breadcrumbs stick to the chicken.
- 1 cup (30g) panko breadcrumbs – For a light, crispy coating.
- ¼ cup (38g) white sesame seeds – Adds a nutty flavor and beautiful texture.
- 2 tablespoons (16g) black sesame seeds – For a color contrast and added crunch.
- Vegetable oil – For cooking; choose a neutral oil with a high smoke point.
- ½ cup (112g) mayonnaise – The base for a creamy dipping sauce.
- 1 garlic clove – Very finely minced or grated for flavor.
- 3 tablespoons (45g) lime juice – Freshly squeezed from 1-2 limes for brightness.
- 2 teaspoons sriracha – Adjust to taste for a touch of heat.
- 1 teaspoon soy sauce – Adds umami depth.
- 1 teaspoon sesame oil – Enhances the sesame flavor in the dish.
- Water – As needed to adjust the dipping sauce consistency.
Equipment & Tools
Before you start cooking, gather the following equipment:
- Two shallow bowls – One for the flour mixture and one for the egg.
- Large plate – For the panko and sesame seed mixture.
- Large skillet – For frying the tenders.
- Tongs – To flip the chicken tenders easily.
- Mixing bowl – For preparing the dipping sauce.
- Measuring cups and spoons – For precise ingredient measurements.
- Paper towels – To drain excess oil after frying.
Panko Sesame Chicken Tenders Made Stepwise
Step 1: Prepare the Chicken
Begin by patting the chicken tenders dry with paper towels. This helps the coating adhere better. If using chicken breasts, slice them diagonally into ½-inch thick strips.
Step 2: Set Up Your Dredging Station
In one shallow bowl, combine the all-purpose flour with a pinch of salt and freshly ground black pepper. In another shallow bowl, beat the egg. On a large plate, mix the panko breadcrumbs with the white and black sesame seeds, ensuring an even distribution.
Step 3: Coat the Chicken
First, dredge each chicken tender in the flour mixture, shaking off any excess. Next, dip it into the beaten egg, allowing any excess to drip off. Finally, roll the tender in the panko and sesame seed mixture, pressing gently to ensure a good coating. Repeat until all the chicken is coated.
Step 4: Heat the Oil
In a large skillet, add enough vegetable oil to cover the bottom of the pan. Heat over medium-high heat until the oil is shimmering but not smoking.
Step 5: Fry the Chicken Tenders
Carefully add the coated chicken tenders to the hot oil in batches, making sure not to overcrowd the pan. Fry for about 3-4 minutes on each side until golden brown and cooked through. Use tongs to flip them halfway through cooking. Transfer the cooked tenders to a plate lined with paper towels to absorb any excess oil.
Step 6: Make the Dipping Sauce
In a mixing bowl, combine the mayonnaise, minced garlic, lime juice, sriracha, soy sauce, and sesame oil. Whisk until smooth, adding water as needed to achieve your desired consistency.
Seasonal Flavor Boosts
To elevate your Panko Sesame Chicken Tenders, consider adding these seasonal flavor boosts:
- Fresh herbs – Experiment with chopped cilantro or green onions for a fresh finish.
- Spicy seasoning – Add cayenne pepper or chili flakes to the flour for an extra kick.
- Citrus zest – Incorporate lime or lemon zest into the dipping sauce for added brightness.
- Honey – Drizzle a little honey over the tenders after frying for a sweet and savory contrast.
Steer Clear of These
While making your Panko Sesame Chicken Tenders, avoid these common pitfalls:
- Overcrowding the pan – This can lead to steaming rather than frying, resulting in soggy tenders.
- Using too low of a heat – Cooking on low can cause them to absorb too much oil and become greasy.
- Skipping the drying step – Moist chicken can cause the coating to slide off during frying.
- Not letting the oil reach the right temperature – If the oil isn’t hot enough, the tenders will not crisp up properly.
Refrigerate, Freeze, Reheat
If you find yourself with leftovers (which is unlikely because they’re so delicious!), here’s how to store them:
To refrigerate, place the cooled chicken tenders in an airtight container and store them in the fridge for up to 3 days. To freeze, arrange the cooled tenders on a baking sheet in a single layer and freeze until solid. Then, transfer them to a freezer-safe bag or container for up to 3 months.
To reheat, bake them in a preheated oven at 375°F (190°C) for about 10-15 minutes until heated through and crispy, or enjoy them cold as a salad topping!
Quick Questions
Can I use chicken thighs instead of tenders?
Absolutely! Chicken thighs will provide a juicier bite and are great for this recipe. Just ensure they are cut into strips similar in size to tenders.
Can I bake these instead of frying?
Yes! For a healthier version, bake the tenders on a parchment-lined baking sheet at 400°F (200°C) for about 15-20 minutes, flipping halfway through, until golden brown.
What can I serve with Panko Sesame Chicken Tenders?
These tenders pair beautifully with a variety of sides like steamed rice, a fresh salad, or sweet potato fries. They’re also great as a topping for grain bowls.
How do I adjust the spice level in the dipping sauce?
To adjust the spice level, simply add more or less sriracha to your taste. You can also incorporate other hot sauces or even a touch of chili paste for a different flavor profile.
Let’s Eat
Now that you’re armed with the recipe for Panko Sesame Chicken Tenders, it’s time to get cooking! These tenders are not only a feast for the eyes with their golden crunch and sesame speckles, but they also deliver in flavor. With a quick preparation and cooking time, you’ll have a delicious meal on the table in no time. Serve them up with that creamy dipping sauce, and watch as they disappear in a flash. Enjoy every crunchy, savory bite, and don’t forget to share (or not)!
Panko Sesame Chicken Tenders
Ingredients
Equipment
Method
- Begin by patting the chicken tenders dry with paper towels. This helps the coating adhere better. If using chicken breasts, slice them diagonally into ½-inch thick strips.
- In one shallow bowl, combine the all-purpose flour with a pinch of salt and freshly ground black pepper. In another shallow bowl, beat the egg. On a large plate, mix the panko breadcrumbs with the white and black sesame seeds, ensuring an even distribution.
- First, dredge each chicken tender in the flour mixture, shaking off any excess. Next, dip it into the beaten egg, allowing any excess to drip off. Finally, roll the tender in the panko and sesame seed mixture, pressing gently to ensure a good coating. Repeat until all the chicken is coated.
- In a large skillet, add enough vegetable oil to cover the bottom of the pan. Heat over medium-high heat until the oil is shimmering but not smoking.
- Carefully add the coated chicken tenders to the hot oil in batches, making sure not to overcrowd the pan. Fry for about 3-4 minutes on each side until golden brown and cooked through. Use tongs to flip them halfway through cooking. Transfer the cooked tenders to a plate lined with paper towels to absorb any excess oil.
- In a mixing bowl, combine the mayonnaise, minced garlic, lime juice, sriracha, soy sauce, and sesame oil. Whisk until smooth, adding water as needed to achieve your desired consistency.
Notes
- For extra flavor, consider adding fresh herbs like cilantro or green onions.
- Adjust the spice level of the dipping sauce by varying the amount of sriracha.
- Store leftovers in an airtight container in the fridge for up to 3 days.
