I’ve always loved trying new ways to make chicken tenders more fun. Who doesn’t like chicken tenders? But sometimes, the usual breading gets a bit old.
That’s why this recipe is so cool! These Wasabi Pea Crusted Chicken Tenders are different and exciting. They’re crunchy, tasty, and have a little bit of spice. They’re great for a fun dinner, a snack for game day, or even a fast lunch.
These crunchy tenders are super simple to make!
Recipe Overview
This recipe is about making regular chicken tenders way better with a special, crunchy coating. We’re not using normal breadcrumbs. Instead, we’re using crushed wasabi peas.
These peas give a great crunch and a little spicy taste that’s not too strong.
It’s a fun change that will make everyone happy, and you can eat them in many ways.
You can serve them with your favorite dips, like honey mustard, sweet chili sauce, or ranch.
They’re also yummy on salads, in wraps, or as part of a snack plate.
Wasabi Pea Crusted Chicken Tenders Ingredients
- 1 ½ pounds of boneless, skinless chicken breasts. Cut them into 1-inch thick strips.
- 1 (5-ounce) bag of wasabi peas.
- 1 cup of all-purpose flour.
- 2 big eggs, beaten up.
- 1 teaspoon of salt.
- ½ teaspoon of black pepper.
- ½ teaspoon of garlic powder.
- ½ teaspoon of onion powder.
- Vegetable oil, for frying.
Ingredient Notes & Substitutions:
- Chicken: You can also use chicken tenderloins. They’re already cut into strips.
- Wasabi Peas: You can find these in the snack section of most stores. If you can’t find them, use regular roasted peas. Then, add a teaspoon of wasabi powder to the flour.
- Flour: All-purpose flour is best. But, you can use a gluten-free kind if you need to.
- Eggs: These help the wasabi pea pieces stick to the chicken.
- Spices: You can change the spices to how you like them. A little bit of cayenne pepper can make it spicier.
- Oil: You need oil that can get very hot for frying. Vegetable, canola, or peanut oil are good choices.
Step-by-Step Instructions
- Make the Wasabi Pea Crumbs: Put the wasabi peas in a food processor. Pulse it until they are small pieces. You want them to be like breadcrumbs. If you don’t have a food processor, use a zip-top bag. Crush them with a rolling pin.
- Set up the Breading Area: Get three shallow bowls. In the first, put the flour, salt, pepper, garlic powder, and onion powder. Mix it up. In the second bowl, put the beaten eggs. In the third, put the crushed wasabi peas.
- Coat the Chicken: Take each chicken strip and cover it in the flour mixture. Make sure it’s all covered. Shake off any extra flour.
- Dip in Egg: Next, dip the chicken in the beaten eggs. Let any extra egg drip off.
- Coat in Wasabi Pea Crumbs: Then, press the chicken into the crushed wasabi peas. Make sure it’s covered on all sides.
- Fry the Chicken: Heat about ½ inch of vegetable oil in a big pan over medium-high heat. The oil is ready when a little piece of wasabi pea mixture sizzles right away. Carefully put the coated chicken in the hot oil. Don’t put too many in at once. You might need to cook them in groups.
- Cook Until Golden Brown: Fry the chicken for about 3-4 minutes on each side. They should be golden brown and cooked all the way. The inside should be 165°F (74°C). Use tongs to put the chicken in and take it out of the oil.
- Drain and Serve: Take the cooked chicken out of the pan. Put them on a plate with paper towels to soak up extra oil. Serve right away with your favorite dips.
Variations & Tips
- Baked Version: For a healthier choice, you can bake these. Heat your oven to 400°F (200°C). Put the coated chicken on a baking sheet with parchment paper. Bake for 20-25 minutes. Flip them halfway through. They should be cooked through and crunchy.
- Air Fryer Version: You can also use an air fryer! Heat your air fryer to 400°F (200°C). Put the chicken in a single layer in the air fryer basket. Cook for 10-12 minutes. Flip them halfway. They should be crispy and cooked through.
- Make-Ahead: You can bread the chicken ahead of time. Store them in the fridge for up to 24 hours before frying or baking.
- Storage: Leftover chicken can be kept in a sealed container in the fridge for up to 3 days.
- Reheating: To reheat, bake in a preheated oven at 350°F (175°C) for 10-15 minutes. You can also reheat them in the air fryer for a few minutes.
- Serving Suggestions: Serve these with rice and steamed veggies for a full meal. Or, make them the main part of a fun snack plate.
Wasabi Pea Crusted Chicken Tenders Key Details
- Prep time: 20 minutes
- Cook time: 15 minutes
- Total time: 35 minutes
- Servings: 4-6
- Equipment you’ll need: Food processor (or zip-top bag and rolling pin), three shallow dishes, large skillet, paper towels.
FAQ
Can I use chicken thighs instead of breasts?
Yes, you can use boneless, skinless chicken thighs. They will be more juicy, but they might need to cook a bit longer. Make sure the inside is 165°F (74°C).
How can I make these gluten-free?
Use a gluten-free all-purpose flour instead of regular flour. All the other things are already gluten-free.
What if I don’t like spicy food?
The wasabi peas give a mild, nice heat. But if you don’t like spice, use less wasabi peas. Mix them with regular roasted peas.
Can I freeze these chicken tenders?
Yes, you can freeze them before or after cooking. To freeze uncooked ones, bread them. Put them in a single layer on a baking sheet. Freeze until solid, then put them in a freezer bag. To freeze cooked ones, let them cool completely. Then freeze in a single layer on a baking sheet before putting them in a freezer bag.
How do I know when the chicken is cooked through?
The best way is to use a meat thermometer. The inside should be 165°F (74°C). If you don’t have a thermometer, cut into the thickest part. The juices should be clear, and the meat should not be pink.
My coating is falling off. What am I doing wrong?
Make sure to shake off extra flour after the first step. Also, make sure the chicken is covered in egg before pressing it into the wasabi pea crumbs. If the oil isn’t hot enough, the coating might get soggy and fall off.
Wasabi Pea Crusted Chicken Tenders
Ingredients
- 1 ½ pounds boneless skinless chicken breasts
- 1 5-ounce bag of wasabi peas
- 1 cup all-purpose flour
- 2 big eggs
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Vegetable oil for frying
Instructions
- Make the Wasabi Pea Crumbs: Put the wasabi peas in a food processor. Pulse it until they are small pieces. You want them to be like breadcrumbs. If you don't have a food processor, use a zip-top bag. Crush them with a rolling pin.
- Set up the Breading Area: Get three shallow bowls. In the first, put the flour, salt, pepper, garlic powder, and onion powder. Mix it up. In the second bowl, put the beaten eggs. In the third, put the crushed wasabi peas.
- Coat the Chicken: Take each chicken strip and cover it in the flour mixture. Make sure it's all covered. Shake off any extra flour.
- Dip in Egg: Next, dip the chicken in the beaten eggs. Let any extra egg drip off.
- Coat in Wasabi Pea Crumbs: Then, press the chicken into the crushed wasabi peas. Make sure it's covered on all sides.
- Fry the Chicken: Heat about ½ inch of vegetable oil in a big pan over medium-high heat. The oil is ready when a little piece of wasabi pea mixture sizzles right away. Carefully put the coated chicken in the hot oil. Don't put too many in at once. You might need to cook them in groups.
- Cook Until Golden Brown: Fry the chicken for about 3-4 minutes on each side. They should be golden brown and cooked all the way. The inside should be 165°F (74°C). Use tongs to put the chicken in and take it out of the oil.
- Drain and Serve: Take the cooked chicken out of the pan. Put them on a plate with paper towels to soak up extra oil. Serve right away with your favorite dips.
