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Love Me Tenders

34-1 lb chicken tenders
2 eggs, beaten in a bowl for dredging
1 cup flour, for dredging
2 teaspoons cajun seasoning, to season the flour
salt and pepper
1 cup panko breadcrumbs, for dredging
oil, 1/4 inch in pan for frying
12 cup soy sauce
12 lemons, juice of or 1 tablespoon rice vinegar
12 teaspoon ginger, minced
2 teaspoons daikon radishes, minced
12 scallion, minced
14 teaspoon crushed sesame seeds
1 dash sriracha sauce (optional)


Mix the dipping sauce ingredients together and chill until ready to serve. Heat 1/4-inch of oil in a large skillet. Place three large plates on the counter. Mix the Cajun seasoning and the salt and pepper to taste into the flour and pour all of it onto the first large plate. Situate the bowl containing the beaten eggs next in line. Following that, put the panko on the next large plate and place the last empty large plate after that. This is where you'll place your breaded tenders before cooking. Dredge each tender in flour, shaking off excess, then in egg wash, let drip a bit, then in the panko, being sure to coat all surfaces. Place coated tenders on the last plate and finish coating the remaining chicken pieces. When the surface of the heated oil is shimmering, but not smoking (about 350F), carefully place the tenders in the oil and fry until medium-dark golden, about 2 minutes per side. You can test if the oil is ready by dipping the tip of a tender in the oil; if it bubbles and sizzles furiously, it's ready! Watch carefully because they can cook quickly. Drain on paper towels and serve with dipping sauce.

Source: www.food.com