MAIN DISH RECIPE: Sesame 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

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

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