Sesame Chicken Fingers with Plum Sauce
Submitted by bakealot
Buttermilk-marinated chicken strips get coated in sesame-studded breadcrumbs and baked until golden, served with tangy plum preserves sauce spiked with horseradish and mustard.
YIELD
9 servingsPREP
80 minCOOK
35 minREADY
120 minThese chicken fingers are what happens when you upgrade kid food to dinner party status.
Chicken breast strips soak in a buttermilk marinade with lemon, Worcestershire, soy sauce, and garlic until they’re tender and flavorful (marinate overnight if you can). Then you roll them in breadcrumbs mixed with sesame seeds for nutty crunch and bake until golden. The real move is the plum sauce: plum preserves melted down with horseradish and dry mustard for a sweet-hot-tangy dip that makes you forget ketchup exists.
Serve them hot with the sauce on the side for dunking.
Chef Tips
- Marinate overnight for deepest flavor (or minimum 1 hour at room temperature)
- Drain chicken well before coating so breadcrumbs stick properly
- Arrange in single layer on baking sheet with space between pieces for even browning
- Make extra plum sauce because everyone will want more
Ingredients
Directions
If the breasts are whole, split them.
Cut each chicken breast half crosswise into ½-inch strips.
In a large bowl, combine buttermilk, 1 tablespoon of the lemon juice, Worcestershire, soy sauce, paprika, pepper, and garlic.
Add chicken strips and toss to coat.
Cover and marinate at room temperater for 1 hour, or refrigerate overnight.
Preheat oven to 350℉ (180℃).
Drain chicken well.
In a large shallow bowl, toss bread crumbs with sesame seeds to mix.
Roll chicken in crumbs to coat.
Arrange in a single layer on a greased baking sheet.
Drizzle melted butter over chicken fingers.
Bake for 35 minutes.
Meanwhile, in a nonalluminum saucepan, combine plum juice.
Melt over low heat, stirring, until smooth.
Serve chicken fingers hot or warm, with plum sauce for dipping.
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