Crispy Sesame Chicken Fingers

Crispy Sesame Chicken Fingers

These delicious chicken fingers are sure to satisfy your craving for takeout! They’re crispy on the outside, juicy on the inside, and coated in a flavorful sesame seed crust.

Ingredients:

• 1 1/2 pounds boneless, skinless chicken breasts or thighs (cut into strips)
• 2 large eggs, whisked
• 1/4 cup all-purpose flour
• 1/2 teaspoon black pepper
• 1 cup panko breadcrumbs
• 1/3 cup white sesame seeds
• Vegetable oil for frying (around 1/2 inch deep)
• Salt, to taste

Cooking Guide:

1. Prep the chicken: Cut the chicken breasts or thighs into thin strips, about 1/2 inch wide.
2. Set up the coating station: In three shallow bowls or plates, prepare your coating assembly line. In the first bowl, whisk the eggs. In the second bowl, combine the flour and black pepper. In the third bowl, mix the panko breadcrumbs and sesame seeds.
3. Coat the chicken: Dip each chicken strip into the flour mixture, coating it evenly. Then, dredge it through the egg mixture, letting any excess drip off. Finally, coat the chicken in the panko and sesame seed mixture, pressing gently to adhere the crumbs.
4. Heat the oil: In a large skillet or dutch oven, heat enough vegetable oil over medium heat to reach a depth of about 1/2 inch. You can test the oil temperature by dropping a small piece of breadcrumb in. If it sizzles and floats to the surface, the oil is hot enough.
5. Fry the chicken: Fry the chicken fingers in batches, avoiding overcrowding the pan. Cook for 2-3 minutes per side, or until golden brown and cooked through. Be sure the internal temperature reaches 165°F (74°C) for safe consumption.
6. Drain and cool: Once cooked, transfer the chicken fingers to a paper towel-lined plate to drain excess oil. Season with salt to taste while they’re hot.

Tips:

• For extra crispy chicken, double dredge the chicken in the egg and breadcrumb mixture.
• Don’t overcrowd the pan when frying. This will lower the oil temperature and result in greasy chicken.
• To bake instead of fry, preheat your oven to 400°F (200°C). Lightly coat a baking sheet with cooking spray and place the breaded chicken fingers on the sheet. Bake for 15-20 minutes, flipping halfway through, or until golden brown and cooked through.
• Serve your crispy sesame chicken fingers with your favorite dipping sauce, like sweet and sour sauce, honey garlic sauce, or sriracha mayo. They also pair well with rice, noodles, or stir-fried vegetables.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or oven until warmed through.