Chicken Tenders with Japanese BBQ Sauce

Sourdough-breaded chicken tenders, fried until golden and crispy, then tossed in a sticky, sweet Bachan's Japanese BBQ sauce.

Why You'll Love Chicken Tenders with Japanese BBQ Sauce

Golden, crunchy, and coated in a sticky BBQ sauce - these chicken tenders are all about big flavors and big crunch. in culpa qui officia deserunt mollit anim id est laborum.

Tips and Tricks

• Bread Crumbs: Blitz sourdough bread to coarse crumbs for a lighter, crispier coating.
• Oil Temperature: Maintain a consistent temperature to prevent greasy tenders.
• Resting Time: Let the chicken rest for 5 minutes after frying for the juiciest bite.

Variations

• Spicy Kick: Add a dash of cayenne to the flour for heat.
• Gluten-Free: Swap sourdough for gluten-free breadcrumbs.
• Oven-Baked: Bake at 400°F for 15-20 minutes for a lighter version.

Substitutions

• Avocado Oil: Substitute with canola or vegetable oil.
• Bachan's BBQ Sauce: Use teriyaki sauce or a spicy Korean BBQ sauce for a different flavor.
• Sourdough: Replace with panko or crushed crackers.

Best served with

• Spicy Sriracha Mayo for dipping
• Fresh Cucumber Salad with Rice Vinegar
• Japanese Pickled Daikon
• A glass of chilled Japanese lager

How to Store Leftovers

• Cool completely before storing in an airtight container.
• Refrigerate for up to 3 days.
• Reheat in a 350°F oven until crispy, about 10 minutes.

Common Questions

Chicken Tenders w/ Bachans BBQ Sauce

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Sourdough-breaded chicken tenders, fried until golden and crispy, then tossed in a sticky, sweet Bachan's Japanese BBQ sauce.

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 4

Course: Appetizer, Main Course

Cuisine: American, Japanese

Calories: 2665

Ingredients Equipment Method Nutrition Notes

Ingredients

  

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• 1 lb Chicken Breast sliced into strips
• ¼ cup All-Purpose Flour
• 1-2 Eggs whisked (adjust based on size)
• 1-2 slices Sourdough Bread or ½ cup breadcrumbs, blitzed to fine crumbs
• 1 cup Avocado Oil for frying
• Flaky Salt to finish
• Kosher Salt to taste
• 3 tablespoon Bachan's Japanese BBQ Sauce

Equipment

• Cast iron skillet
• Meat Thermometer
• Shallow Bowls
• Paper Towels

Method

 

Breading Station

1. Set up your breading station with four shallow bowls: chicken strips, all-purpose flour, whisked eggs, and sourdough breadcrumbs.
2. Working one piece at a time, dredge each chicken strip in flour, shaking off excess.
3. Dip in egg, letting excess drip off.
4. Coat in breadcrumbs, pressing gently to adhere.
5. Transfer to a baking sheet and repeat with remaining strips.

Frying the Chicken

1. In a cast iron skillet, heat avocado oil to 350-375°F.
2. Fry chicken tenders in batches, turning occasionally, until golden brown and the internal temperature reaches 165°F, about 4-5 minutes per side. You'll know they're ready when they're light amber.
3. Remove and drain on a paper towel-lined plate.
4. Immediately sprinkle with flaky salt.

Toss in Japanese BBQ Sauce

1. In a mixing bowl, add fried chicken and 3 tablespoon Bachan's Japanese BBQ Sauce.
2. Toss to coat evenly.
3. Serve immediately.

Nutrition

Calories: 2665kcalCarbohydrates: 71gProtein: 89gFat: 229gSaturated Fat: 28gPolyunsaturated Fat: 32gMonounsaturated Fat: 157gTrans Fat: 0.1gCholesterol: 231mgSodium: 5059mgPotassium: 1741mgFiber: 2gSugar: 7gVitamin A: 43IUVitamin C: 0.03mgCalcium: 90mgIron: 6mg

Notes

Storage: The breading softens once the sauce hits it, so this dish is best served right away. If you have extra plain fried tenders (unsauced), store them in the fridge up to 3 days and re-crisp in a 400°F oven or air fryer for 5-6 minutes before saucing. Skip the microwave, it turns the crust rubbery.

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