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Close-up of crispy, golden-brown fried chicken pieces garnished with sliced green onions, served in a bowl with a bit of sauce at the bottom.

Chicken Tenders with Japanese BBQ Sauce

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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.
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Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes
Servings: 4
Course: Dinner, Main Course, Meat
Cuisine: Japanese-inspired
Ingredients Equipment Method Notes

Ingredients
  

  • 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.

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