Panko Sesame Chicken Tenders

These Panko Sesame Chicken Tenders are the kind of weeknight dinner that somehow feels special without demanding your entire evening. Crispy panko mixed with nutty white and black sesame seeds creates a crackling crust around juicy chicken strips, while a bright, garlicky lime mayo brings the whole thing together. The recipe is written for about 1½ pounds (680 g) of chicken tenders — roughly 8–10 large-ish tenders — or one chicken breast cut diagonally into ¾-inch-thick strips. It’s approachable, adaptable, and perfect for dipping, packing in lunchboxes, or serving alongside a simple salad and steamed rice.

Before we jump into the kitchen, a quick note on textures: the panko gives a light, airy crunch that’s different from traditional breadcrumbs, and sesame seeds add a toasty, slightly nutty note that caramelizes beautifully when pan-fried in a thin layer of oil. The lime-garlic mayo is tangy with a touch of heat from sriracha, mellowed by silky mayonnaise and rounded with a whisper of sesame oil. Together, they make the slightly addictive pairing you’ll reach for again and again.

Ingredients

this …

• 1½ pounds/680 g chicken tenders, about 8–10 large-ish tenders, or an equally sized chicken breast, cut diagonally into ¾-inch thick strips
• ¼ cup/30 g all-purpose flour
• salt and freshly ground black pepper
• 1 egg
• ½ cup/30 g panko breadcrumbs
• ¼ cup/38 g white sesame seeds
• 2 tablespoons/16 g black sesame seeds
• vegetable oil, for cooking
• ½ cup/112 g mayonnaise
• 1 garlic clove, very finely minced or grated
• 3 tablespoons/45 g lime juice, from 1–2 limes
• 2 teaspoons sriracha, more or less to taste
• 1 teaspoon soy sauce
• 1 teaspoon sesame oil
• water, as needed

Why this works

The combination of panko and sesame seeds gives you an ultra-crisp crust without feeling heavy. Panko flakes create pockets of crispness, and the sesame seeds toast quickly in the pan to release their aroma. Using an egg and a light dusting of flour helps the panko-sesame mixture adhere evenly to the chicken, so every bite has a consistent crust. The dipping sauce balances acidity, savory depth, and heat — lime brightens, soy sauce adds umami, sriracha gives a gentle kick, and sesame oil ties the flavors back to the crust.

Prep ahead tips

• Mix the panko and sesame seeds and store in an airtight container for up to 2 days if you want to speed up dinner night prep.
• The lime-garlic mayo can be made up to 24 hours ahead and kept chilled; thin with a little water before serving if it thickens in the fridge.
• Cut the chicken strips earlier in the day and keep refrigerated until ready to bread and cook.

Rewritten step-by-step directions

1. Gather everything: Place the flour, egg, and panko-sesame mixture in three separate shallow bowls or plates for an easy dredging station. Season the flour lightly with salt and freshly ground black pepper (about ¼–½ teaspoon of salt and a few grinds of black pepper). In the second bowl, beat the egg until the white and yolk are combined. In the third bowl, combine ½ cup/30 g panko breadcrumbs, ¼ cup/38 g white sesame seeds, and 2 tablespoons/16 g black sesame seeds; stir to mix evenly.
2. Prepare the chicken: Pat the chicken tenders (or the diagonally sliced breast strips) dry with paper towels. Dry chicken helps the coating stick better and prevents excess splattering when cooking. Season both sides of the chicken lightly with salt and freshly ground black pepper.
3. Coat the chicken: Working one piece at a time, dredge a chicken strip in the seasoned flour, shaking off any excess. Then dip it into the beaten egg, allowing excess egg to drip back into the bowl. Finally, press the chicken into the panko-sesame mixture, turning to coat all sides and gently pressing so the crumbs adhere. Place each coated tender on a clean plate or tray; continue until all pieces are coated.
4. Heat the pan: Pour vegetable oil into a wide skillet so it forms a thin layer across the bottom — enough to cover the pan in about 1/8 to 1/4 inch depth. Heat the oil over medium heat until it shimmers but is not smoking. You can test readiness by dropping a few panko crumbs in; they should sizzle immediately.
5. Cook the tenders: Add the coated chicken tenders to the hot oil in a single layer without crowding the pan — you may need to work in batches. Cook for 2–3 minutes on the first side, until a golden-brown crust forms. Flip and cook the second side for another 2–3 minutes, adjusting heat as needed so the crust browns without burning. The goal is an internal temperature of 165°F (74°C) for chicken; if your pieces are thicker, you may need to lower the heat and cook a touch longer. Transfer cooked tenders to a wire rack or paper towel-lined plate to drain briefly. Repeat with remaining pieces, adding more oil to the pan between batches if necessary.
6. Make the lime-garlic mayo: While the chicken cooks (or just before serving), whisk together ½ cup/112 g mayonnaise, 1 very finely minced or grated garlic clove, 3 tablespoons/45 g lime juice, 2 teaspoons sriracha (adjust to taste), 1 teaspoon soy sauce, and 1 teaspoon sesame oil in a small bowl. Taste and thin with water, if needed, by adding 1 teaspoon at a time until you reach your preferred dipping consistency. Adjust salt and lime as needed; a tiny pinch of salt can help round the flavors.
7. Serve: Arrange the Panko Sesame Chicken Tenders on a serving platter. Serve immediately with the lime-garlic mayo on the side for dipping. These tenders are also delicious alongside steamed rice, a crisp green salad, or quick pickled vegetables to add contrast.

Notes and variations

• Oven-baked option: To reduce oil, place coated tenders on a baking sheet lined with parchment, spray lightly with oil, and bake at 425°F (220°C) for 12–15 minutes, turning once, until golden and cooked through.
• Extra-crispy: For an even crunchier exterior, double-dip the chicken by repeating the egg and panko-sesame step once more before cooking.
• Spice it up: Mix a pinch of cayenne or smoked paprika into the panko mixture for a smoky heat.
• Herb brightness: Sprinkle chopped cilantro or green onions over the finished tenders for fresh color and an herbal lift.
• Make it a wrap: Slice the cooked tenders and tuck them into warmed flatbreads with shredded cabbage, carrots, and a spoonful of the lime-garlic mayo for a handheld dinner.

Storage

Leftover tenders keep in an airtight container in the refrigerator for up to 3 days. Re-crisp them in a 400°F (200°C) oven for 5–8 minutes, or under a broiler for a minute or two on each side, watching closely so the crust doesn’t burn. The lime-garlic mayo will keep for up to 3 days refrigerated; thin with a splash of water or lime juice before serving if it thickens.

Timing

• Prep time: 10–15 minutes (including cutting and setting up dredging station)
• Cook time: 10–15 minutes, depending on batch size and thickness
• Total time: About 25–30 minutes

Final thoughts

Panko Sesame Chicken Tenders strike a lovely balance between simplicity and lush flavor. They’re quick enough for weeknights but tasty and textured enough to impress guests. The crispy panko and toasty sesame seeds create an irresistible bite, while the lime-garlic mayo brightens every piece. Whether you’re feeding hungry kids, doubling the batch for a crowd, or packing leftovers for lunch, this recipe is a reliable go-to for satisfying, crunchy chicken with an Asian-inspired twist.

Happy cooking — and don’t forget to save a little of that lime-garlic mayo for yourself.

Print Recipe Save it for later

Panko Sesame Chicken Tenders

Crispy panko-and-sesame coated chicken tenders served with a tangy mayo-sriracha dipping sauce.

Prep Time15 minutes mins

Cook Time8 minutes mins

Total Time45 minutes mins

Servings: 4 servings

Ingredients

• 1.5 pounds chicken tenders about 8–10 large tenders, or equivalent from a chicken breast cut into 3/4-inch strips
• 1/4 cup all-purpose flour
• salt and freshly ground black pepper to season flour and to taste
• 1 large egg whisked with 1 tablespoon water
• 1/2 cup panko breadcrumbs
• 1/4 cup white sesame seeds
• 2 tablespoons black sesame seeds
• vegetable oil for frying (about 1/4-inch depth in skillet)
• 1/2 cup mayonnaise
• 1 clove garlic very finely minced or grated
• 3 tablespoons lime juice from 1–2 limes
• 2 teaspoons sriracha more or less to taste
• 1 teaspoon soy sauce
• 1 teaspoon sesame oil
• water as needed to thin sauce (about 1–2 teaspoons if using as dressing)

Instructions

• Place the flour in a shallow bowl and season generously with salt and freshly ground black pepper.
• In a second shallow bowl, whisk the egg with 1 tablespoon water until combined.
• In a third shallow dish, mix the panko with the white and black sesame seeds until evenly distributed.
• Dredge each chicken tender in the seasoned flour, shaking off excess, then dip into the egg mixture, and press into the panko-sesame mixture to coat evenly on all sides; repeat with remaining tenders.
• Heat a large non-stick skillet over medium-high and pour in vegetable oil to about a 1/4-inch depth; heat until shimmering.
• Working in batches so the tenders do not touch, place coated tenders in the hot oil and cook 3–4 minutes per side, until golden brown and an instant-read thermometer inserted into the thickest part reads 165°F (74°C).
• Transfer cooked tenders to a wire rack set over a baking sheet and keep warm in a 175°F (80°C) oven while you finish frying the rest; add more oil to the pan if needed between batches.
• To make the dipping sauce, whisk together mayonnaise, minced garlic, lime juice, sriracha, soy sauce, and sesame oil until smooth.
• If using the sauce as a dressing, whisk in 1–2 teaspoons water as needed to reach a drizzle-able consistency; otherwise serve as-is for dipping.

Equipment

• mixing bowls (3)
• Large non-stick skillet
• Tongs
• wire cooling rack
• Baking Sheet
• Whisk
• Measuring Cups and Spoons

Notes

• Use a thermometer to ensure chicken reaches 165°F.
• Cook in batches to avoid overcrowding the pan.
• Adjust sriracha to taste for heat level.
• Press crumbs firmly so they adhere well to the chicken.