Sesame Crusted Chicken Fingers Recipe
Most of the Chinese dishes use sesame seeds either as a garnish or as an ingredient; adding a little Asian touch to the traditional chicken tenders this recipe uses sesame seeds in the crust and then crisps them up in the oven; if you do not like baked version fry them on stove top.
- Servings: 2-3
- Preparation time: 15 minutes
- Cooking time: 20 minutes
- 2 boneless and chicken breasts
- ¾ cup of Panko
- ½ teaspoon freshly Ground black Pepper
- Salt to taste
- cooking spray
- ½ teaspoon Garlic Powder
- ½ teaspoon Paprika
- ½ teaspoon dried thyme or ½ tablespoon fresh thyme leaves
- 2 tablespoons of sesame oil
- 1 tablespoon soy sauce (low sodium is preferred)
- 1 teaspoon lemon juice (freshly squeezed is preferred)
- 5 tablespoons sesame seeds
Preheat the oven to 400 degrees F. Line a baking sheet with foil and coat with non stick cooking spray.
Rinse chicken breasts with water; pat dry with paper towels. Trim off the visible fat and cut lengthwise into 1 inch strips or thinly like tenders.
Mix 1 tablespoon soy sauce with 1 tablespoon fresh lemon juice, 2 tablespoons olive oil, salt and pepper in a shallow bowl; whisk until all the ingredients combines;
Add 5 tablespoons of sesame seeds to another bowl along with ½ teaspoon Garlic Powder, ½ teaspoon Paprika, ½ teaspoon dried thyme and ¾ panko bread crumbs; stir well;
Working with one at a time, dip chicken pieces in the oil mixture; let excess drip off the chicken;
Now dredge both sides of the piece in panko mixture. Lightly press the mixture into it using back side of a wooden spatula and make sure to coat on all sides; repeat the process for remaining pieces.
Arrange the panko coated chicken strips on prepared baking sheet; bake at 400 degrees F for 20 minutes until chicken cooks completely.
Take the tray out when it’s done; transfer to a serving platter; garnish with fresh herbs if you like; serve this crispy chicken tenders hot with fried rice and sautéed vegetables accompanied by your favorite dipping sauce. Honey mustard works exceptionally well for this dish.
Notes & Tips:
- To simplify the process use pre-made chicken tenders.
- Baking time varies according to the thickness of the chicken.
- Plain bread crumbs can be used as a substitute for the panko ones.
- If bread mixture doesn’t stick to the chicken, use food processor to smooth it out a bit.
- Sprinkle 2 tablespoons of melted butter over chicken strips before baking to keep it moist.
- For a variation use salmon instead of chicken.