I love trying new twists on classic comfort food, and this Pumpkin Seed Crusted Chicken Tenders with Maple Sriracha Dipping Sauce, completely won me over.
The crunch of the toasted seeds, paired with a sweet and spicy maple sriracha dipping sauce, is just irresistible. Every bite feels gourmet, yet it’s simple enough for a weeknight dinner.
Making them was surprisingly quick, and I found myself sneaking tastes before they even reached the table. This Chicken Fettuccine Alfredo Recipe has become my go-to for a crunchy, flavorful, and fun chicken dish.
Ingredients
Here’s what you’ll need to make these delicious tenders:
- Chicken Tenders: 1½ pounds, boneless and skinless, trimmed of sinew – cooks quickly and stays juicy.
- Pumpkin Seeds (Pepitas): 1 cup, raw and unsalted – ground for a crunchy, nutty coating.
- Panko Breadcrumbs: ½ cup – adds light crispiness without weighing down the crust.
- Garlic Powder: 1 teaspoon – gives a subtle savory depth.
- Paprika: 1 teaspoon – provides a gentle smoky flavor.
- Salt: 1 teaspoon – enhances all flavors.
- Black Pepper: ½ teaspoon – balances richness with a touch of bite.
- All-Purpose Flour: ½ cup – for initial dredging so the crust sticks.
- Eggs: 2 large, beaten – binds the coating to the chicken.
- Oil: For pan-frying – use neutral oils like avocado or canola.
- For the Maple Sriracha Sauce:
- Maple Syrup: ⅓ cup, pure grade A – adds sweetness and glossy texture.
- Sriracha: 2 tablespoons – bold heat for the perfect kick.
- Soy Sauce: 1 tablespoon – brings salty umami notes.
- Lime Juice: 1 tablespoon – brightens flavors and balances sweetness.
Note: several serving
Variations
- Dairy-free: This recipe is naturally dairy-free.
- Gluten-free: Replace panko with gluten-free breadcrumbs or crushed cornflakes.
- Nut-free: Pumpkin seeds are already a safe option, but sunflower seeds can substitute if needed.
- Flavor boost: Add smoked paprika or chili flakes for extra heat.
Cooking Time
- Prep Time: 15 minutes
- Cooking Time: 10 minutes
- Total Time: 25 minutes
Equipment You Need
- Food Processor: Pulses pumpkin seeds to coarse crumbs.
- Mixing Bowls: Organize flour, egg, and seed coating.
- Baking Sheet: Holds coated tenders before and after cooking.
- Skillet or Frying Pan: For crisping the chicken.
- Tongs: Flip tenders without losing crust.
- Small Saucepan: Simmer the maple sriracha sauce.
How to Make Pumpkin Seed Crusted Chicken Tenders with Maple Sriracha Dipping Sauce
Preheat and Prep
Heat your skillet over medium with a light layer of oil. Preheat oven to 200°F to keep fried tenders warm if cooking in batches.
Combine Ingredients
Pulse pumpkin seeds in a food processor until coarse. Mix with panko, garlic powder, paprika, salt, and pepper. Place flour in another bowl and eggs in a separate one.
Assemble Chicken
Dredge chicken in flour, dip into egg, then press into pumpkin seed mixture until fully coated. Chill coated tenders for 10 minutes to help the crust stick.
Cook the Tenders
Fry tenders in batches for 3–4 minutes per side until golden brown and cooked through. Keep warm in the oven while frying remaining pieces.
Make the Sauce
Combine maple syrup, sriracha, soy sauce, and lime juice in a small saucepan. Simmer for 3–5 minutes until thickened and glossy.
Serve and Enjoy
Plate tenders with the sauce in a small bowl. Optionally add lime wedges for extra freshness and presentation.
Additional Tips for Making This Recipe Better
- I always toast pumpkin seeds lightly first for extra crunch.
- Chilling the coated chicken ensures the crust stays intact while frying.
- Don’t overcrowd the skillet, it helps each tender get crispy.
- I like to simmer the sauce until slightly thickened, it clings beautifully.
How to Serve Pumpkin Seed Crusted Chicken Tenders with Maple Sriracha Dipping Sauce
Serve as an appetizer, main dish, or snack. I often place the tenders on a platter with lime wedges and drizzle a little sauce over the top. Pair with a fresh salad or roasted veggies for a full meal. Garnishing with chopped parsley adds a pop of color.
Nutritional Information
Here’s what you can expect per serving:
- Calories: ~350
- Protein: 25g
- Carbohydrates: 20g
- Fat: 18g
Make Ahead and Storage
Storing: Store cooked tenders in an airtight container in the fridge for up to 3 days.
Freezing: Place uncooked coated tenders on a baking sheet, freeze until solid, then transfer to a freezer bag for up to 1 month.
Reheating: Reheat in a 350°F oven for 8–10 minutes to restore crispiness; sauce can be gently warmed on the stovetop.
Why You’ll Love This Recipe
This dish is a must-try for several reasons:
- Easy to Prepare: Quick steps make it perfect for weeknights.
- Versatile: Works as snack, appetizer, or main dish.
- Flavorful: Crunchy crust meets sweet-spicy sauce for a flavor explosion.
- Customizable: Adjust sweetness or spice to your liking.
- Crowd-Pleaser: Even picky eaters love the texture and taste.
Pumpkin Seed Crusted Chicken Tenders with Maple Sriracha Dipping Sauce
Ingredients
Method
- Heat your skillet over medium with a light layer of oil. Preheat oven to 200°F to keep fried tenders warm if cooking in batches.
- Pulse pumpkin seeds in a food processor until coarse. Mix with panko, garlic powder, paprika, salt, and pepper. Place flour in another bowl and eggs in a separate one.
- Dredge chicken in flour, dip into egg, then press into pumpkin seed mixture until fully coated. Chill coated tenders for 10 minutes to help the crust stick.
- Fry tenders in batches for 3–4 minutes per side until golden brown and cooked through. Keep warm in the oven while frying remaining pieces.
- Combine maple syrup, sriracha, soy sauce, and lime juice in a small saucepan. Simmer for 3–5 minutes until thickened and glossy.
- Plate tenders with the sauce in a small bowl. Optionally add lime wedges for extra freshness and presentation.
Notes
- I always toast pumpkin seeds lightly first for extra crunch.
- Chilling the coated chicken ensures the crust stays intact while frying.
- Don’t overcrowd the skillet, it helps each tender get crispy.
- I like to simmer the sauce until slightly thickened, it clings beautifully.