Chicken is one of the most versatile sources of protein. Each of its parts, breasts, thighs, legs, and tenders can be prepared in their own unique ways. There was a time that I would never consider eating chicken thighs but that time is long gone and of course we regularly enjoy breasts in many preparations. Tenders are now one of my favorite chicken parts. As their name implies, they are so tender and moist which makes them hard to resist. Sesame seeds are one of my favorite ingredients to use whether I’m baking bread, making somen salad, smashed cucumber salad or using them as part of a crispy coating for this chicken recipe. Many times panko or other types of bread crumbs are used for breading chicken, but this time I’m using crushed corn flakes. The corn flakes, almonds and sesame seeds make a perfectly crispy coating.
Crush the corn flakes and almonds in a Ziploc bag then toss in the raw sesame seeds. I use a smooth meat pounder but you could also use a small heavy pot or skillet and get the same results.
The chicken tenders turn out perfectly crisp. Serve them with sauce on the side, in a sandwich or with melted cheese over the top alongside spaghetti and red sauce.
- 8 chicken tenders
- 1 teaspoon kosher salt
- ¼ scant teaspoon garlic powder
- ¼ scant teaspoon onion powder
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon paprika (optional)
- ⅛ teaspoon cayenne pepper (optional)
- 2¾ cups corn flakes, crushed
- ¼ cup sliced almonds, crushed
- ¼ cup raw sesame seeds
- all-purpose flour for dredging
- 2 extra-large eggs
- 2 tablespoons half and half or 1 tablespoon sour cream (I use Organic Valley and Green Valley lactose free dairy products)
- Combine the salt, garlic powder, onion powder, pepper, paprika and cayenne pepper in a small dish.
- Remove the tendon that runs down the underside of each chicken tender. Place tenders on a plate and season both sides with the salt & spice mixture. (Depending on the size of your tenders you may not need all of the salt mixture).
- Place corn flakes and almonds in a Ziploc bag and crush with a meat pounder or small heavy pot. Pour in sesame seeds and transfer mixture to a large paper plate.
- Place ½ cup flour on another large paper plate.
- Combine egg and half and half or sour cream in a shallow bowl.
- Working with two pieces of chicken at a time, dip each in flour, shaking off excess. Dip chicken into egg mixture and allow excess to drip off. Repeat once again with flour and egg. Transfer to corn flake mixture scooping crumbs on top of chicken. Gently press to ensure each piece is nicely coated on both sides. Continue with the rest of the chicken tenders.
- Heat ¼-inch of canola oil in a large deep skillet over moderate heat. Once oil is hot, add 4 chicken tenders to the pan. Cook for 2½ minutes until nicely browned, then flip and cook until internal temperature reads 160 degrees, about 2 minutes longer. Transfer chicken to a plate and cook the remaining for pieces.
- Serve chicken with your favorite dipping sauce, in a sandwich, or with pasta and red sauce.
