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Sesame Chicken Fingers with Spicy Orange Dipping Sauce
Sesame Chicken Fingers with Spicy Orange Dipping Sauce
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Prep Time:
30 minutes
Cook Time:
15 minutes
Total Time:
45 minutes
Crispy buttermilk-marinated chicken tenders coated in panko and sesame seeds, baked until golden, and paired with zesty orange sauce.
Ingredients:
  • 1 1/4 to 1 1/2 pounds chicken tenders
  • 1/2 cup buttermilk (can sub a scant half cup of milk that has been mixed with 1 1/2 teaspoons of vinegar or lemon juice)
  • 1 tablespoon orange marmalade
  • 1 teaspoon soy sauce
  • Breading:
  • 1 1/4 cups panko breadcrumbs
  • 1/4 cup raw sesame seeds
  • 1 tablespoon extra virgin olive oil
  • 1/2 teaspoon kosher salt
  • Dipping sauce:
  • 1/2 cup sweet orange marmalade
  • 1 tablespoon soy sauce
  • 1 teaspoon sriracha hot sauce
  • 1 teaspoon seasoned rice vinegar
Instructions:
  • Prepare the chicken marinade by combining buttermilk, marmalade, and soy sauce in a medium bowl. Add the chicken tenders to the mixture, ensuring they are fully coated. Cover with plastic wrap and refrigerate for at least 30 minutes, or ideally up to an hour for maximum flavor infusion.
  • Prepare the breading: Heat a skillet over medium high heat and add the panko breadcrumbs. Stir frequently until they start to brown. Add sesame seeds and cook until golden. Remove from heat and mix in olive oil and salt until coated.
  • Prepare the chicken: Preheat the oven to 400°F. Line a roasting pan with foil and top with a baking rack coated with cooking oil. Set up a shallow bowl with the breadcrumb mixture. Gently coat each chicken tender with breadcrumbs from the marinade and transfer to the prepared rack in the pan.
  • For perfectly juicy chicken tenders, bake at 400°F for 15 minutes. Allow to cool for 5 minutes before serving to lock in the flavors.
  • Prepare the dipping sauce while the chicken tenders bake by combining orange marmalade, soy sauce, sriracha hot sauce, and seasoned rice vinegar in a small bowl. Serve with sesame chicken fingers.

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