Teriyaki Chicken Tenders Recipe
Buttermilk-dipped, breaded & fried crisp then tossed in teriyaki sauce and sprinkled with green onions & sesame seeds. Served with spicy mayo & a lemon wedge.
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Ingredients
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Buttermilk Dredge
Coating & Breading
Frying
Teriyaki Toss
Garnish & Sauces
Method
Buttermilk Dredge
- 1
Marinate
In a large bowl, whisk together buttermilk with 1 tsp salt, 0.5 tsp black pepper, 0.5 tsp garlic powder, and 0.25 tsp paprika. Add chicken tenders and refrigerate 30-60 minutes to tenderize and flavor.
Coating & Breading
- 2
Prepare coating
In a shallow dish, whisk together 1 cup all-purpose flour, 1 cup panko breadcrumbs, 0.5 cup cornstarch, 1 tsp salt, 0.5 tsp black pepper, 0.5 tsp garlic powder, and 0.25 tsp cayenne pepper.
- 3
Dredge chicken
Pat chicken dry. Remove from marinade, letting excess drip off. Dredge first in the flour mixture, then press to adhere. For extra crunch, repeat by dipping briefly back into the buttermilk and re-coating in the flour mixture.
Frying
- 4
Heat oil
Pour vegetable oil into a heavy-bottomed pot to a depth of 2-3 inches. Heat to 350°F (175°C), using a thermometer to monitor temperature.
- 5
Fry chicken
Fry chicken tenders in batches 3-4 minutes per side, until deep golden brown and internal temperature reaches 165°F (74°C). Transfer to a rack to drain.
Teriyaki Toss
- 6
Make glaze
In a small saucepan, warm 1 cup teriyaki sauce with 2 tablespoons honey until glossy.
- 7
Toss
Toss the hot fried chicken in the teriyaki glaze until evenly coated.
Garnish & Serve
- 8
Garnish
Sprinkle with sliced green onions and sesame seeds over the coated chicken.
- 9
Spicy mayo
In a small bowl, mix 0.5 cup mayonnaise with 2 teaspoons sriracha and 1 teaspoon lime juice to taste. Chill until ready to serve.
- 10
Serve
Serve teriyaki chicken tenders with spicy mayo and a lemon wedge on the side.
