Crunchy Asian Chicken Tenders

I wanted something different than just the basic chicken tenders and decided to try a new twist. I love the texture and the Asian flavors!

CRUNCHY ASIAN CHICKEN TENDERS
1lb. boneless skinless chicken breast tenders
Soy sauce-enough to completely cover the tenders
1 teaspoon red pepper flakes
1 egg white
1 tablespoon water
1 cup all purpose flour
1½ cups Panko Breadcrumbs


Marinate tenders in soy sauce and pepper flakes in a plastic zip bag for at least 2 hour and up to 6.
Heat oil in a medium/large frying pan over medium/high heat.
Combine egg white and water in a small bowl.
Set up two plates for dredging. One with flour the other with Panko.
Dip the tenders in flour, then egg white, and then finish them by rolling thoroughly in the Panko.
Place breaded tenders in batches in the hot oil and cook until golden and cooked through. 3½-4 minutes on each side.
Remove to a baking pan lined with a wire rack and keep warm in oven while cooking the remaining chicken.
Serve with Asian pepper sauce or a soy sauce and dijon mustard mixture.

These tenders are so crunchy and seasoned so well with the soy and pepper flakes. A delicious alternative to the basic tender.