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Pumpkin Seed Crusted Chicken Tenders with Maple Sriracha Dipping Sauce
Ben Carraoli

Pumpkin Seed Crusted Chicken Tenders with Maple Sriracha Dipping Sauce

I love trying new twists on classic comfort food, and these pumpkin seed crusted chicken tenders completely won me over. The crunch of the toasted seeds, paired with a sweet and spicy maple sriracha dipping sauce, is just irresistible.
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Total Time 25 minutes
Calories: 350
Ingredients Method Notes

Ingredients
  

  • 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.
  • 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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Combine maple syrup, sriracha, soy sauce, and lime juice in a small saucepan. Simmer for 3–5 minutes until thickened and glossy.
  6. 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.