Crispy Asian Chicken Tenders
Ingredients
The chicken
-
1½
pounds
chicken tenderloins or boneless skinless chicken breasts cut into ¾-inch strips
The marinade
-
¼
cup
milk or buttermilk
-
3
tablespoons
low-sodium soy sauce
-
2
tablespoons
honey
-
1
tablespoon
rice vinegar
-
1
tablespoon
toasted sesame oil
-
3
cloves
garlic, minced
-
1
tablespoon
minced fresh ginger
-
1
tablespoon
Sriracha chili paste or hot sauce of choice
The coating
-
2
cups
whole wheat panko bread crumbs
-
2
tablespoons
extra-virgin olive oil
For serving
-
to taste
chopped green onions (optional)
Instructions
- Prepare a marinade by whisking together milk, soy sauce, honey, vinegar, sesame oil, garlic, ginger, and hot sauce.
- Place chicken strips in a ziptop bag and pour the marinade over them, sealing the bag and ensuring the chicken is coated. Let marinate for 30 minutes at room temperature or overnight in the refrigerator.
- Preheat the oven to 350°F and line a baking sheet with foil, placing a wire rack on top and coating it with nonstick spray.
- In a shallow dish, combine panko and drizzle with olive oil, tossing to moisten.
- Coat each chicken strip in the panko mixture and place on the prepared rack, leaving space between each piece.
- Bake for 15 to 20 minutes until golden brown and cooked through, ensuring the chicken reaches an internal temperature of 165°F.
Nutrition Facts (estimated)
Servings
4 servings
Calories
405
Total fat
10g
Total carbohydrates
36g
Total protein
44g
Sodium
173mg
Cholesterol
105mg
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