Chicken Tenders with Japanese BBQ Sauce

Panko is engineered to be uniform, which is why it gives you an even and slightly boring crust. Day old sourdough torn into crumbs gives you pieces of every size, and the big ones catch the oil and go darker than the small ones. That unevenness is what you are after.

Why You'll Love Chicken Tenders with Japanese BBQ Sauce

Sourdough gets torn or pulsed into breadcrumbs, day-old for the best texture, then pressed onto flour-and-egg-dredged chicken strips. They fry in avocado oil at 350-400°F for about 4 to 5 minutes per side, get salted right out of the oil, and toss in Bachan's Japanese BBQ sauce at the end so the coating stays crisp.

Tips and Tricks

• Use stale sourdough: Let it dry out slightly before pulsing into crumbs for the crispiest texture.
• Press the breadcrumbs into the chicken: Don't just coat. Press to help them stick better and stay intact during frying.
• Season immediately after frying: Flaky salt sticks best while the chicken is hot and helps bring out the flavor.

Variations

Customize these tenders to match your cravings:

• Spicy Tenders: Add chili flakes or cayenne to your flour or breadcrumbs.
• Oven-Baked: Bake at 425°F for 18-20 minutes, flipping halfway, for a lighter version.
• Double Crunch: Dip in egg twice and double coat in crumbs for extra crispiness.

Substitutions

Don't have everything on hand? Here's how to make it work:

• Sourdough → Panko or plain breadcrumbs: Great if you're short on time or fresh bread.
• Bachan's BBQ → Teriyaki or soy glaze: Still delivers that sweet-savory punch.
• Avocado oil → Canola or vegetable oil: Just make sure it has a high smoke point.

Best Served With

• Steamed jasmine rice or sticky rice
• Quick-pickled cucumbers or daikon
• A crisp cabbage slaw with sesame dressing
• Japanese lager or sparkling yuzu soda

How to Store Leftovers

• Store any leftover tenders in an airtight container in the fridge for up to 2 days. To reheat, bake at 375°F for 8-10 minutes to crisp them up without drying them out.
• Avoid microwaving, as it will soften the breading. Sauce the chicken just before serving for the best texture.

Common Questions

Chicken Tenders with Japanese BBQ Sauce

No ratings yet

Chicken breast cut into strips, breaded in crumbs pulsed from day old sourdough, fried in avocado oil and tossed in Bachan's Japanese barbecue sauce.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 10 minutes mins

Total Time 35 minutes mins

Servings: 4

Course: Dinner, Main Course, Meat

Cuisine: Japanese-inspired

Ingredients Equipment Method Notes

Ingredients

  

1x2x3x?

• 1 lb chicken breast cut into strips
• ¼ cup all purpose flour
• 2 large eggs whisked
• 1-2 slices day-old sourdough bread or ½ cup breadcrumbs, pulsed to coarse crumbs
• 3 tbsp Bachan's Japanese Barbecue Sauce
• 2 cups avocado oil for frying
• Kosher salt to taste
• Flaky salt to finish

Equipment

• cutting board and chef's knife
• Medium mixing bowl
• Tongs
• Paper towel-lined plate
• Cast iron skillet or heavy-bottomed pan
• Baking sheet or plate
• 3 shallow bowls

Method

 

Prepare the Breading Station

1. Tear or pulse sourdough bread into fine breadcrumbs. Spread them in a shallow bowl.
2. Set up your station: chicken strips, flour, whisked egg, breadcrumbs, and a tray for finished tenders.

Bread the Chicken

1. Dredge each chicken strip in flour, shaking off excess.
2. Dip into egg, letting any excess drip away.
3. Press into breadcrumbs, ensuring even coating. Set aside on a tray.

Fry the Tenders

1. Heat 1 inch of avocado oil in a cast iron skillet over medium heat until 350-400°F.
2. Fry chicken tenders in batches, turning as needed, until golden brown and cooked through (about 4-5 minutes per side). You'll know they're ready when they're light amber.
3. Transfer to a paper towel-lined plate and season immediately with flaky salt.

Coat with BBQ Sauce

1. Add fried tenders to a mixing bowl.
2. Drizzle with Bachan's Japanese BBQ sauce and toss gently to coat.

Notes

Storage: keep in the fridge for up to 3 days; re-crisp in a 400°F oven or air fryer for 5-6 minutes. Toss in fresh sauce before serving, since the coating softens once dressed.

Tried this recipe?

Let us know how it was!