Preheat your oven to 425°F. Spray a baking sheet with non-stick oil spray.
Season the chicken tenderloins with kosher salt and black pepper. Be generous enough to enhance the natural flavors.
In a medium bowl, combine sesame oil and soy sauce. This mixture will act as a marinade for the chicken.
In another bowl, mix together the toasted sesame seeds, kosher salt, and panko.
Take the seasoned chicken and dip it into the bowl with the sesame oil and soy sauce mixture.
Next, transfer the coated chicken into the bowl with the sesame seed mixture. Roll each tenderloin to ensure it’s evenly coated.
Once coated, place the tenderloins onto the prepared baking sheet. Make sure to space them out to allow for even cooking.
Lightly spray the tops of the chicken tenders with olive oil spray.
Bake for 8 to 10 minutes until the bottoms are slightly browned and the tenders are cooked through.
After the initial bake, flip the tenderloins over and cook for an additional 4 to 5 minutes until they’re golden brown and cooked through.
For those using an air fryer, preheat it to 400°F. Cook the tenders for 10 to 12 minutes, flipping halfway through.
Serve the Sesame Encrusted Chicken Tenders over rice with extra soy sauce, if desired.
