Sesame Crusted Chicken Fingers

Amarante

Sun, Jul 12 2015, 4:10 pm

If you can't find the tenders which are the strips of the rib meat below the breast, you can of course create your own "fingers" from the boneless breasts.

Sesame-Crusted Chicken Fingers

Source: Cooking Light

Yield: Serves 4 (serving size: 3 chicken fingers)

Ingredients

1/3 cup all-purpose flour
1/4 cup tahini
1/4 cup water
2 teaspoons finely grated shallots
1 teaspoon grated lemon rind
1 teaspoon fresh lemon juice
1/3 cup dry breadcrumbs
2 tablespoons sesame seeds
1 teaspoon onion powder
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
12 chicken breast tenders (about 1 pound)
2 teaspoons canola oil
1/2 teaspoon kosher salt
Lemon wedges
Preparation

Place flour in a shallow bowl.

Combine tahini, water, shallots, lemon rind, and lemon juice in another shallow bowl.

Combine breadcrumbs, sesame seeds, onion powder, 1/4 teaspoon kosher salt, and pepper in a third shallow bowl.

Coat each chicken breast tender in flour, then tahini mixture, then breadcrumb mixture.

Heat canola oil in a large nonstick skillet over medium heat. Add chicken to pan; cook 2 minutes on each side or until golden brown and done. Sprinkle evenly with 1/2 teaspoon kosher salt. Serve with lemon wedges.