Sesame Chicken Fingers With Plum Sauce Recipe

Step 1

If the breasts are whole, split them. Cut each chicken breast half crosswise into 1/2-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.

Step 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.

Step 3

Meanwhile, in a nonalluminum saucepan, combine plum preserves, mustard, horseradish, and remaining 1 T lemon juice. Melt over low heat, stirring, until smooth.

Step 4

Serve chicken fingers hot or warm, with plum sauce for dipping, on the side.

Things You'll Need

  • 3lb Chicken breasts, skinless boneless
  • 1 1/2c Buttermilk
  • 2tb Lemon juice
  • 2ts Worcestershire sauce
  • 1ts Soy sauce
  • 1ts Paprika
  • 1ts Pepper; freshly ground
  • 1 Garlic clove; minced
  • 4c Seasoned bread crumbs
  • 1/2c Sesame seeds
  • 4tb Butter; melted
  • 12oz Plum perserves
  • 1 1/2tb Dry mustard
  • 1 1/2tb Prepared white horseradish

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