Making breaded chicken is generally the same mix of flour, egg, breadcrumbs and parmesan cheese. But I really wanted to amp up the flavor tonight, so I took some of my favorite asian flavors – soy sauce, rice vinegar, sesame oil and ginger – and marinated them before baking them off.
Oh man, were these DELICIOUS! It’s such a subtle flavor enhancement but it tastes so so amazing. I served these with rice and lightly roasted broccoli. How would you eat them? Let me know
Crispy Baked Asian Chicken Tenders
- 1 1/2 pounds chicken tenderloins
- 1/4 cup 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 fresh ginger, minced
- 1 tablespoon Sriracha (hot sauce)
- 2 cups panko (bread crumbs)
- 2 tablespoons extra-virgin olive oil
- In a large ziptop bag, add the chicken, buttermilk, soy sauce, honey, vinegar, sesame oil, garlic, ginger, and Sriracha. Turn the bag so that the chicken is well coated, then let marinate at room temperature for 30 minutes or place in the refrigerator overnight.
- Preheat oven to 350 degrees. Line a rimmed baking sheet and place an ovenproof wire rack on top of it. Coat the rack with nonstick spray.
- Place the panko in a large, shallow dish. Drizzle the oil over the top, then toss to moisten. Working with one piece of chicken at a time, remove the chicken from the marinade and shake off any excess. Place the chicken in the dish with the panko. Pat the chicken on all sides with the breadcrumbs, pressing them on lightly so that the chicken is well coated. Place the chicken on the baking sheet, leaving a little space between each tender. Repeat for remaining tenders.
- Bake the chicken until golden brown and the juices run clear, about 15 to 20 minutes. The time may be longer if your chicken pieces are larger and shorter if they are thinner. Enjoy!
Adapted from: wellplated.com