How to make it:
Begin with making the sauce by mixing all of the ingredients in a small dish. This will give the spices a chance to meld and marry while the chicken cooks.

Fill a frying pan or braiser with enough oil to cover the bottom and up the rim about 1 inch. Heat over medium heat.

Using a bowl, mix together the flour and panko crumbs. Set aside.

Pat each chicken tender dry and sprinkle with salt and pepper.

Dredge the tenders into the flour mixture and carefully place away from you into the oil. The oil will create small bubbles around the chicken as it cooks. If the four is falling off and burning, turn the heat down a smidge.

Do not crowd the pan or the breading won’t get crispy. I usually cook 4-5 tenders at a time in a 12-inch skillet.

Flip each tender after 4-5 mins. It should be a light golden brown. The breading will turn a little darker as it sits.

Set the fried tenders on a plate lined with a paper towel.

Serve hot and enjoy!