Description
Sesame chicken tenders deliver crispy, golden goodness straight from your kitchen to the dinner table. Crunchy panko coating and nutty sesame seeds make these tender bites an instant family favorite that disappears faster than you can plate them.
Ingredients
Scale
Main Ingredients:
- 3 boneless, skinless chicken breasts
- 1 cup panko breadcrumbs
- 2 large eggs
Coating and Seasoning:
- ½ cup all-purpose flour
- 2 tablespoons sesame seeds
- 1 teaspoon garlic powder
- ¼ cup low-sodium soy sauce
Cooking Supplies:
- Cooking spray
Instructions
- Warm your oven to a crisp 400°F and cover a baking sheet with parchment paper to prevent sticking.
- Transform your chicken breasts into uniform 1-inch strips, ensuring each piece is roughly the same size for consistent cooking.
- Create three shallow dishes: one holding ½ cup flour, another with 2 beaten eggs, and the third combining 1 cup panko breadcrumbs with 2 tablespoons sesame seeds and 1 teaspoon garlic powder.
- Roll each chicken strip first in flour, shaking off excess to create a light coating that helps eggs adhere perfectly.
- Dunk the floured strip into beaten eggs, letting excess drip back into the dish to prevent clumping.
- Transfer the egg-coated strip into the panko mixture, pressing gently to ensure a thorough, even crust covers every inch of the chicken.
- Arrange each coated strip on the prepared baking sheet, leaving space between them for hot air circulation.
- Mist the tenders lightly with cooking spray, which helps achieve a golden, crispy exterior.
- Slide the baking sheet into the preheated oven and bake for 22-25 minutes, rotating the pan halfway through to ensure uniform browning.
- Check internal temperature reaches 165°F using a meat thermometer for safe consumption.
- Let the tenders rest for 3-4 minutes after removing from the oven to help juices redistribute.
Notes
- Sesame seeds can burn quickly, so watch the tenders closely during the last few minutes of baking to prevent charring.
- For a gluten-free version, swap regular flour with almond flour and use gluten-free panko breadcrumbs.
- Pat chicken strips completely dry before breading to help the coating stick better and create a crispier texture.
- If cooking for kids, reduce or omit garlic powder to make the flavor milder and more appealing.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Category: Chicken
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 350 kcal
- Sugar: 2 g
- Sodium: 450 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 40 g
- Cholesterol: 110 mg