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esame Chicken Fingers




Source of Recipe


Heidi


List of Ingredients




esame Chicken Fingers

4-single boneless, skinless chicken breasts (1 to 1 ¼-lb)
1 ½-cups buttermilk
Pinch of cayenne pepper
2-cups breadcrumbs
¼-cup sesame seeds
1-tsp salt
½-tsp freshly ground black pepper
½-tsp sweet Hungarian paprika
Vegetable oil for frying


Honey Peanut Dipping Sauce

½-cup peanut butter (smooth or crunchy)
¼-cup honey
1-tbsp vinegar, either rice wine, cider or sherry
2-tbsp toasted sesame oil
1 ½-tsp soy sauce
Pinch salt, if using unsalted peanut butter
2 to 4-tbsp water



Recipe



Cut chicken into ¾-inch strips
Place in a non-aluminum bowl
Pour buttermilk over top
Add pinch of cayenne and paprika
Stir to coat and then refrigerate 2 to 4 hours
Drain chicken
If frying for crispier coating, heat 3" of oil over medium heat in
a large skillet
If baking, preheat oven to 375* and lightly grease a baking sheet
with vegetable oil
In a large shallow dish, combine the breadcrumbs, sesame seeds,
salt, pepper, and paprika
Add chicken pieces and turn to coat
If baking, brush both sides of chicken with melted butter and place
on baking sheet
Bake until golden brown and cooked through, about 20 minutes
Turn once during baking
If frying, cook in batches until golden brown and cooked through,
about 3 to 4 minutes per side
Drain
Serve hot with our Honey Peanut Dipping Sauce or plum sauce


Honey Peanut Dipping Sauce


Combine all ingredients except water in a non-aluminum bowl
Add enough water to yield thick dipping consistency
Sauce may be made up to 2 days ahead and kept in the fridge
Serve at room temperature