PANKO CHICKEN TENDERS RECIPE RECIPES

Steps:

• 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 info dish with breadcrumbs. Toss some crumbs over top, then flip and press until 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 pan with approximately oil to a 1/4-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 cookie sheet in a 175 degree oven. Add additional oil to the pan if necessary, the cook remaining tenders in the same manner.Meanwhile, to make 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.

Steps:

• Heat air fryer to 400°. Spread out chicken tenders on a large plate and pat dry with paper towels. Season on both sides with salt. Chill, uncovered, until ready to use.
• Whisk flour, garlic powder, onion powder, cayenne, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a medium bowl to combine. Whisk eggs in another medium bowl.
• Combine panko, shredded coconut, black sesame seeds, and white sesame seeds in a third medium bowl. Spray with nonstick spray, then mix with a spoon. Repeat 3 times, until panko mixture is thoroughly coated in oil.
• Working one at a time, dip tenders in flour mixture, turning to coat all over. Shake off any excess. Dip in egg mixture, letting excess drip back into bowl. Dredge in panko mixture, turning to coat and pressing lightly to adhere. Transfer tenders to a large plate or a small rimmed baking sheet.
• Working in 2 batches, arrange tenders in a single layer in air fryer. Cook until lightly browned underneath, 7–9 minutes. Turn tenders over and cook until cooked through, another 7–9 minutes.
• Meanwhile, whisk garlic, lemon juice, peanut butter, maple syrup, Sriracha, and ¼ cup water in a medium bowl until smooth, about 30 seconds. Season with salt.
• Transfer tenders to a platter. Serve with peanut sauce alongside.