These sesame chicken tenders are a fun way to change up your normal chicken for meals. I make chicken cutlets or chicken tenders on the regular. We love eating them at dinner time, and I always prepare extras to keep in the fridge for future salads, sandwiches, and snacking.
I love to make a big batch sesame chicken tenders with some rice, and a veggie side like bok choy. Dip them in peanut dipping sauce, teriyaki, honey mustard.. or whatever your fav chicken tender dipping sauce is! Put them on skewers when serving a crowd. These sesame chicken tenders are so fun, flavorful, and versatile.. you can do so much with them!
sesame chicken tenders
- 1 lb chicken tenders
- Kosher salt
- ground black pepper
- 3 c all purpose flour
- 3 eggs
- 2 T milk
- 1 1/2 c plain bread crumbs
- 1 1/2 c panko bread crumbs
- 1/8 c sesame seeds
- vegetable oil, for frying
Pat chicken tenders dry with paper towels. Season with salt and pepper.
Prepare 3 shallow bowls for dredging chicken. For the first bowl, mix the all purpose flour, 1 T salt, and 1/2 t pepper. In the second bowl, whisk the eggs and milk. In the third bowl, Combine the bread crumbs, panko bread crumbs, and sesame seeds.
Bread the chicken tenders. Coat the chicken in flour and shake off excess. Then, dip in egg wash and shake off excess. Coat in bread crumbs, and set aside. Continue with the rest of the chicken tenders.
Pour vegetable oil in a skillet about 2 inches deep. Heat over medium high heat.
While the oil heats, prepare a rack on top of a baking sheet. Add breaded chicken tenders to the skillet in batches, being careful to not overcrowd the pan. Fry until golden brown, about 3 minutes on each side. Drain on rack.