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Miso Sesame Chicken Tenders
Looking for something that tastes decadent but is actually lovely and light (and super versatile)?
This week’s Miso Sesame Chicken Tenders are crispy, crunchy, ultra-flavorful and made simply with chicken breast and a few choice ingredients before baking in the oven to golden-brown, juicy perfection.
Miso brings a gentle sweetness and savory umami flavor that makes these extra crave-worthy, especially when paired with a simple miso-mustard dipping sauce that easily becomes a dressing for a delicious chicken salad — should you somehow have leftovers to chop up and toss together with some crunchy romaine or Napa cabbage, shredded carrots, cucumbers and scallions... two meals in one, double the fun!!
Now, who’s joining me on the Tower of Tenders ride??
Miso Sesame Chicken Tenders
Ingredients:
Sesame Chicken Tenders:
2 cups whole wheat or regular panko breadcrumbs
1 tablespoon black sesame seeds
1 tablespoon white sesame seeds
1 cup oat flour
1 tablespoon garlic powder
2 tablespoons onion powder
1 ½ teaspoons sweet paprika
2 large eggs
1 tablespoon white miso paste
1-pound chicken breast tenderloins
Kosher salt, to taste
Avocado oil cooking spray, for greasing
Sweet and Spicy Mustard Sauce:
1 tablespoon of miso paste
¼ cup of Dijon mustard
2 tablespoons honey
1 teaspoon Colemans hot mustard
2 tablespoons rice wine vinegar
Kosher salt, to taste
Instructions:
•Preheat the oven to 425ºF. Place a wire baking rack inside of a baking sheet and spray with avocado oil cooking spray. Spread the panko out onto a baking sheet and toast in the oven for 5 to 10 minutes until fragrant and golden. Remove from the oven and place in a bowl to cool. Once cooled, stir in the black and white sesame seeds.
•In a second medium bowl, whisk together the oat flour, garlic powder, onion powder, paprika and season with salt. In a third medium bowl, add the eggs and miso paste and whisk until smooth and combined.
•Pat the chicken dry with paper towels, remove tendons, and season with salt. Dip the chicken into the oat flour mixture, shaking off any excess, then into the eggs, letting the excess drip off. Lastly, dip the chicken tenders into the panko breadcrumb mixture pressing to adhere. Place the strips onto the wire baking rack with space in between. Grease the tops of the chicken tenders with cooking spray and bake for 14 to 16 minutes until breadcrumbs are a little more deeply golden and chicken registers 165ºF on a meat thermometer. Serve with the hot honey sauce.
For the Sweet and Spicy Mustard Sauce:
•In a small bowl, combine the miso, Dijon mustard, honey, Colemans mustard, rice wine vinegar, and salt.
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