Sesame Crusted Chicken Tenders

overhead photo of sesame crusted chicken with broccoli and rice

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4.5 from 2 reviews

These sesame-crusted chicken tenders are quick to prep and a nice way to switch up a regular breaded chicken. The coating is made with sesame seeds and panko and bakes up nice and crispy in the oven.


  • Cooking spray
  • 1 pound chicken tenderloins
  • 1 egg
  • 1/2 tablespoon low-sodium soy sauce
  • 1/2 cup panko breadcrumbs
  • 1/4 cup sesame seeds
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • Sesame oil, for garnish (optional)


  1. Preheat the oven to 400°F. Spray a baking sheet with cooking spray.
  2. In a shallow bowl, beat the egg with 1/2 tablespoon of soy sauce until combined. In a separate shallow bowl, combine 1/2 cup panko, 1/4 cup sesame seeds, 1/2 teaspoon salt and 1/4 teaspoon pepper.
  3. Coat each chicken tenderloin in the egg and coat it in the panko mixture. Place them on the baking sheet in an even layer. Lightly spray the top of the chicken with cooking spray.
  4. Bake the chicken for 15 minutes and then flip each piece over. Bake it for 10 to 15 minutes longer or until the chicken is cooked through. Drizzle the chicken with sesame oil, if using.


You can make this recipe with 1 pound of boneless, skinless chicken breasts. I recommend pounding the chicken breasts into an even thickness first. This will tenderize them and will help them cook evenly. Coat them and then bake them until the internal temperature is 165°F. The cooking time will vary depending on how thick they are.

If you have leftovers, they will keep for a few days in the refrigerator. Reheating them in an air fryer will crisp up the coating. You can also microwave them, but the coating won’t crisp up as much.

Recipe adapted from Skinnytaste