Sesame chicken fingers with plum sauce
36 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 20 | -minutes preparation time hour marinating time | |
| 3 | pounds | Chicken breasts, skinless boneless |
| 1½ | cup | Buttermilk |
| 2 | tablespoons | Lemon juice |
| 2 | teaspoons | Worcestershire sauce |
| 1 | teaspoon | Soy sauce |
| 1 | teaspoon | Paprika |
| 1 | teaspoon | Pepper; freshly ground minutes cooking time |
| 1 | Garlic clove; minced | |
| 4 | cups | Seasoned bread crumbs |
| ½ | cup | Sesame seeds |
| 4 | tablespoons | Butter; melted |
| 12 | ounces | Plum perserves |
| 1½ | tablespoon | Dry mustard |
| 1½ | tablespoon | Prepared white horseradish |
Directions
INGREDIENTS
1. If the breasts are whole, split them. Cut each chicken breast half crosswise into ½-inch strips. In a large bowl, combine buttermilk, 1 T 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.
2. Preheat oven to 350F. 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.
3. Meanwhile, in a nonalluminum saucepan, combine plum preserves, mustard, horseradish, and remaining 1 T lemon juice. Melt over low heat, stirring, until smooth.
4. Serve chicken fingers hot or warm, with plum sauce for dipping, on the side.
From: 365 Ways to Cook Chicken