3/4 cup all-purpose flour
3 large eggs
1/4 cup orange juice
2 cups Panko breadcrumbs
1 1/4 lbs uncooked chicken tenders
Cooking spray (optional)FOR THE SAUCE1 cup orange juice
1 Tablespoon cornstarch
1 1/2 teaspoons sesame oil
1 1/2 teaspoons Two Rivers olive oil
2 cloves garlic, minced
1 teaspoon grated fresh ginger
1/2 cup orange marmalade
1/4 cup hoisin sauce
2 Tablespoons low sodium soy sauce
1/4 teaspoon crushed red pepper flakes, or more to taste (optional)
Make the chicken tenders:
Preheat the oven to 450°F. Line a baking sheet with foil and brush it liberally with one of Two Rivers EVOOs
Add the flour, 1 teaspoon salt and 1/2 teaspoon pepper to a large, shallow bowl, whisking to combine. Add the eggs and orange juice to a second large, shallow bowl, whisking to combine. Add the Panko breadcrumbs to a third large, shallow bowl.
Rinse and pat the chicken tenders dry. Dip each tender in the flour, shaking off any excess, then into the egg mixture, shaking off any excess, and finally into the breadcrumbs, pressing them to adhere to the chicken. Place the coated chicken tender on the prepared baking sheet and repeat the breading process with the remaining chicken tenders. Spray the top of the chicken tenders lightly with cooking spray. (This is optional, but it leads to a more golden brown color and crunch.)
Bake the chicken tenders for 15 to 20 minutes, rotating them once halfway through, until they are fully cooked. While the tenders bake, prepare the sauce.
Make the sauce:
In a small bowl, whisk together the orange juice and cornstarch. Set the mixture aside.
Add the sesame oil and Two Rivers Olive Oil (be creative and use your favorite infused oil) to a medium saucepan set over medium-low heat. Add the garlic and ginger and cook, stirring, for about 2 minutes until golden brown.
Add the orange marmalade, hoisin sauce, soy sauce and crushed red pepper flakes (optional) and increase the heat to medium. Whisk in the orange juice mixture then bring the mixture to a boil and continue cooking the sauce, whisking occasionally, until it is thick enough to coat the back of a spoon.
Remove the chicken tenders from the oven, allow them to cool for 10 minutes then dip them, one by one, into the sauce. Transfer the coated chicken tenders to a plate and serve immediately.
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