Crispy Sesame Pecan Chicken Tenders with a Hoisin Dipping Sauce
 
 
Yield: 4 servings
Ingredients
  • 1 cup panko breadcrumbs
  • ½ cup finely chopped pecans
  • ¼ cup sesame seeds
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • 2 large egg whites
  • 1½ pounds bone skinless chicken tenders, or breasts cut into 1” wide strips
  • 2 tablespoons hoisin sauce
  • ¼ cup mayonnaise
  • 1 teaspoon lime juice
  • Cooking spray
Directions
  1. Preheat the oven to 400 degrees F. Spray a wire cooling rack with nonstick cooking spray then place on top of a large baking sheet. Set aside.
  2. In a shallow, wide bowl, combine the panko breadcrumbs, chopped pecans, sesame seeds, paprika and salt. Set aside.
  3. In a medium bowl, beat the egg whites until frothy. Working with 1 tender at a time, dip the chicken in the egg whites then dip in the panko mixture to coat completely. Place on the prepared wire rack so the chicken tenders aren’t touching. Lightly spray the top of the chicken with cooking spray (I use olive oil or coconut oil spray) then bake for 20-22 minutes. Chicken is done when it reaches an internal temperature of 165 degrees F. Keep on the wire rack until serving with the hoisin dipping sauce.
  4. While the chicken is baking, make the hoisin dipping sauce. In a medium bowl combine the hoisin, mayo and lime juice.
Recipe by Lemon & Mocha at http://www.lemonandmocha.com/2019/04/24/crispy-sesame-pecan-chicken-tenders-with-a-hoisin-dipping-sauce/