Panko Sesame Chicken Tenders with Chili Crisp Dip
Let’s face it. Everyone loves chicken tenders. And what’s not to love? A crunchy coating reveals a super tender interior, and then all is dipped in a sauce. This version bumps up the flavor with panko and sesame seeds in the coating; and, the easiest 3 ingredient dipping sauce anywhere. The creamy Greek yogurt base is the perfect foil for Chili Crisp— a Chinese infused chili oil with crunchy bits of chili along with onion and garlic. It’s both spicy, salty and savory and, once you try it, you’ll realize you’ll want it on almost any dish that calls for hot sauce.
Serves 6-8
INGREDIENTS
1 pound chicken tenders
1 cup AP flour
1 tsp five spice powder
3 eggs
¼ cup water
1 tsp sriracha
2 tsp kosher salt, divided
½ tsp black pepper
2 cups panko bread crumbs
¼ cup sesame seeds
½ cup scallions, sliced, for garnish
Cooking spray
Dip
1 cup Greek yogurt
⅓ cup mayonnaise
2-3 tbsp chili crisp, plus more for serving
½ tsp kosher salt
½ tsp black pepper
METHOD
Preheat oven to 425F. Place an oven-safe baking rack on a rimmed baking sheet. Lightly spray with non-stick spray.
Combine flour, 1 ½ tsp salt, pepper and five spice in one shallow dish. Whisk eggs, water and sriracha in a second shallow dish. Place panko bread crumbs, sesame seeds and remaining salt in a third shallow dish and combine.
To dredge, dip chicken in flour tossing to coat. Shake off excess. Dip into the egg wash, and then finally into panko breadcrumbs, using hands to help panko coat chicken. Place breaded chicken tenders onto the prepared baking sheet. Lightly spray with cooking spray to achieve a golden crust. Bake for 10-13 minutes or until chicken is pale golden brown.
For dip, combine mayonnaise, yogurt, salt and pepper in a small bowl and top with chili crisp.
Serve tenders immediately on a platter with dipping sauce and extra chili crisp alongside.
