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Crispy Pumpkin Seed Crusted Chicken Tenders with Maple Sriracha Dipping Sauce
Ash Tyrrell

Crispy Pumpkin Seed Crusted Chicken Tenders with Maple Sriracha Dipping Sauce

I still think about the first time I baked these Pumpkin Seed Crusted Chicken Tenders — the crunchy coating and spicy-sweet dip was a total game changer for my weeknight dinners. I remember how simple it felt to coat tenderloins in seeds and watch them turn golden in the oven, and how the maple sriracha sauce made everyone at the table smile.
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Total Time 40 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 1 lb chicken tenders — use fresh tenders for the best texture
  • 3/4 cup pumpkin seeds — gives a rich nutty crunch
  • 3/4 cup sunflower seeds — adds hearty texture and balance
  • 2 tbsp sesame seeds — for extra toasty flavor
  • 1 tsp oil — helps the seeds toast evenly
  • 1/2 cup mayonnaise — keeps the chicken juicy dairy-free works too
  • 1 tsp paprika — adds smoky warmth
  • 1 1/2 tsp maple syrup — lightly sweetens the crust
  • 1 cup Greek yogurt or coconut yogurt — creamy base for the dip
  • 1 –2 tbsp sriracha — spicy kick adjust to taste
  • 2 tsp maple syrup — balances heat in the sauce
  • 1/2 tsp salt — enhances overall flavor

Method
 

  1. Pulse pumpkin seeds, sunflower seeds, sesame seeds, and oil in a food processor until coarsely ground. The texture should be crumbly, not powdery, to keep the crunch.
  2. In a bowl, combine mayonnaise, paprika, and maple syrup. Stir until smooth so the flavors blend evenly.
  3. Dip each chicken tender into the mayo mixture, then press firmly into the seed mixture. Make sure each piece is fully coated for maximum crunch.
  4. Place the coated tenders on a lined baking sheet and bake at 375°F (190°C) for 20–25 minutes, or until fully cooked and golden brown.
  5. Mix yogurt, sriracha, maple syrup, and salt in a bowl until smooth. Adjust spice level to your preference.
  6. Serve the tenders hot with the dipping sauce on the side for the best texture and flavor.

Notes

  • I like to toast the seeds lightly before grinding for deeper flavor.
  • Letting the coated chicken rest a few minutes before baking helps the crust stick better.
  • I always place the baking sheet in the center of the oven for even cooking.
  • Avoid overcrowding the pan so the tenders stay crisp.