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“Ok, so it's a contest between my husband and I to come up with the most ridiculous recipe name. I think I'm winning! There were a few already up my sleeve, so I kind of had a head start. These are panko-coated chicken tenders, VERY crispy and flavorful, served with a soy sauce-based dipping sauce. You can simplify the sauce component by mixing equal parts soy sauce and rice vinegar and using this in place of the listed dipping sauce.”

Ingredients Nutrition


  1. Mix the dipping sauce ingredients together and chill until ready to serve.
  2. Heat 1/4-inch of oil in a large skillet.
  3. Place three large plates on the counter.
  4. Mix the Cajun seasoning and the salt and pepper to taste into the flour and pour all of it onto the first large plate.
  5. Situate the bowl containing the beaten eggs next in line.
  6. 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.
  7. 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.
  8. 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.
  9. Drain on paper towels and serve with dipping sauce.

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