Orange Panko Chicken Tenders

By Jeff Nathan
Jeff Nathan is Executive Chef and co-owner of Abigael’s on Broadway and is an award-winning chef, restaurateur and cookbook author of two best selling books, Adventures in Jewish Cooking and Jeff Nathan’s Family Suppers.


1 14-oz. canister Jeff Nathan's Creations Gluten Free Plain Panko Flakes
3 oranges
1/2-cup water
1 8-oz. jar orange marmalade
1/2-cup honey
1/3-cup ketchup
1/4-cup vegetable oil
1-tablespoon hot sauce
2 lbs. chicken tenders (or skinless & boneless chicken breasts pounded thin)
Vegetable oil, as needed


In a shallow dredging bowl place the Panko Flakes. Using a rasp grater, zest the oranges into the panko. Cover with plastic wrap and reserve.

Cut in half, and then juice the remaining oranges into a small bowl. Add in the water, orange marmalade, honey, ketchup, both oils, and hot sauce. Whisk until well blended. Pour into a 2-gallon zip tight plastic bag. Add in the chicken pieces and seal tightly. Lay the bag on a large dish or baking sheet and refrigerate for 2 - 24 hours. Turn over every few hours.

Remove chicken from bag and discard any remaining marinade. Dredge marinated chicken in the prepared orange panko blend. Heat oil in a large skillet. Carefully place chicken in the hot oil and cook until golden on both sides, turning only once. Remove from pan and drain on paper toweling. Serve hot.

Serves about 6-8


Recipe: Kosher, poultry, pesach, Passover