Chicken Tenders with Pumpkin, Sesame and Poppy Seed Breading
April 27th, 2018 
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These are not your childhood chicken tenders but they should be! Chicken tender are a childhood favorite of mine. They have always been my weakness but why not try switching it up?!? During my travels last summer to Italy I picked up this great variation at Culinary Institute of Bologna (CIBO). A matter of fact I learned how to make this breading using rabbit instead of chicken. A variety of seeds are added to the breading, so it packs a punch of great flavor. You can even make it gluten free if you want. All you need do it replace the flour and panko for their gluten free counterparts. Superbowl, snack, salad, lunch or dinner these tenders make the cut.
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Chicken Tenders with Pumpkin, Sesame and Poppy Seed Breading
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3-4 servings
25 minutes
35-40 minutes
- 1 ½ teaspoons salt
- 1 ½ teaspoons paprika
- 1 ½ teaspoon garlic powder
- 1 teaspoons black pepper
- 1 cup all purpose flour, or gluten free flour
- 2 large eggs
- 2 cups panko breadcrumbs, or gluten free panko
- ¼ c pumpkin seeds, chopped
- 2 tablespoons sesame seeds
- 2 tablespoons poppy seeds
- 2 pounds organic chicken breasts, cut into 1-1 ½ inch strips
- sunflower oil and safflower oil
- Take two large baking sheets, line one with parchment and the other with a wire rack and paper towel underneath. In a small boil combine the salt, paprika, garlic powder, and black pepper. Get 3 large bowls. In the first bowl add the flour and mix in 2 teaspoons of the seasoning salt. In the second bowl, scramble the eggs and set aside. In the third bowl combine the panko, pumpkin, sesame and poppy seeds.
- Sprinkle the chicken with the seasoning salt, making sure both sides of the chicken are seasoned. Start by using only 1- ½ teaspoons to season both sides of the chicken.
- In a large skillet add enough oil so it is an inch deep in the pan. Turn the flame on medium high and heat until the temperature reaches 375˚ F. While the oil is heating, up start breading the chicken, in small batches, using the 3-stage breading procedure. First, place the chicken tenders in the flour mixture, coat each tender evenly and dust off any excess flour. Then place the chicken in the egg wash, making sure each tender is covered in egg wash. Place the tenders in the panko mix, rolling the chicken in the mix and packing it around each tender so a nice coating covers each piece. Be sure not to over crowd the bowls with chicken, as you want each tender properly coated. Place all breaded tenders on the parchment lined baking sheet. Once the tenders are all breaded.
- Place the chicken into the skillet and cook for 4-6 minutes on each side until golden brown. When the chicken is cooked it will reach an internal temperature of 165˚ F. If the chicken is browning to fast be sure to lower the heat. Place cooked chicken on the baking sheet lined with the rack and paper towel. Serve and eat while hot.
- Breaded, these tenders freeze very well for 3 weeks. The best way to freeze them is individually, on a flat surface. Then place the frozen raw tenders in a freezer bag.
- If you like heat, try adding some cayenne pepper to the seasoning salt.
- Hot sauce is great but try serving these tenders with marina sauce.
