Sesame Crusted Chicken
Crispy crunchy goodness without a pot of fry oil.
When chicken dinner sounds like a boring plate of ho-hum protein, pep it up with this recipe for Sesame Crusted Chicken. A quick coating and a short stint in the oven makes for a crazy crispy coating and a chicken that’s packed full of flavor.
This Sesame Crusted Chicken is the perfect quick and easy way to upgrade a package of chicken tenders. The egg wash is fortified with soy sauce for a taste of umami that gets deep into the chicken. The sesame partners up with panko breadcrumbs to make a crunchy coating that doesn’t slide off.
These chicken tenders are baked in the oven. First, bake one side for fifteen minutes before flipping the chicken over to cook for an additional ten to fifteen minutes.
Served with a dipping sauce, these pieces of Sesame Crusted Chicken are ready to eat!
The nutty, warm aroma of the sesame is complimented by the slight hint of soy sauce in the egg wash.
Panko adds the perfect crunch. The best part is that these encrusted chicken tenders aren’t greasy and are a perfect way to have a satisfying crunch without the heaviness of a thick batter.
Sesame Crusted Chicken
Ingredients
- 1 large egg, lightly beaten
- 3 teaspoons low-sodium soy sauce
- 1/2 cup panko breadcrumbs
- 1/4 cup sesame seeds
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1 pound chicken tenders
Preparation
- Preheat oven to 375°F and line a baking sheet with foil and spray it with baking spray, set aside.
- In a bowl combine egg and soy sauce, set aside.
- In another bowl whisk breadcrumbs, sesame seeds, salt, and pepper.
- Coat each chicken tender with the egg and then dip it into the panko-sesame mixture. Place each tenderloin onto the prepared baking sheet in an even single layer.
- Spray the top of chicken with cooking spray.
- Bake chicken for 15 minutes. After 15 minutes, flip each chicken piece over, cooking for an additional 10 to 15 minutes to cook the chicken through.
Recipe adapted from Girl Gone Gourmet.