Description
Crispy chicken tenderloins coated in panko and drizzled with a tangy, creamy sauce; perfect for any occasion.
Ingredients
- 1 lb chicken tenderloins (or thin-sliced chicken breasts)
- 1 cup all-purpose flour
- Salt and pepper (for seasoning)
- 2 eggs, beaten
- 2 cups panko breadcrumbs
- Oil for frying (vegetable or canola)
- 1/2 cup mayonnaise
- 1/3 cup sweet chili sauce
- 1–2 tablespoons sriracha (to taste)
- Additional salt and black pepper (for seasoning)
Instructions
- Heat oil in a deep fryer or heavy pot to approximately 350°F (175°C).
- In a shallow bowl, combine the flour with 1 teaspoon of salt and 1/2 teaspoon of pepper.
- Set up your dredging station: Place beaten eggs in one bowl and panko breadcrumbs in another.
- Pat the chicken tenderloins dry and dredge each piece in the seasoned flour. Dip it in the beaten eggs, and then coat it with panko.
- Fry the chicken in small batches until golden brown, roughly 2–3 minutes per side. Ensure the internal temperature reaches 165°F (74°C).
- Once cooked, drain the chicken on a wire rack and season lightly with salt.
- In a bowl, whisk together mayonnaise, sweet chili sauce, and sriracha until well combined.
- Drizzle the sauce over the warm chicken or toss to coat before serving.
Notes
For a healthier twist, substitute mayonnaise with Greek yogurt. Adjust sriracha based on your spice tolerance.