Sesame Chicken Fingers

Everyone knows that chicken and fish are much better for you than beef or pork. Don't believe what you hear with all these low-carb, high protein fad diets. I know for us, chicken is the staple meat in our home. Beef is a rare treat, and we usually use much less than the recipe calls for. Fish is something we are working on incorporating more. We eat a lot of fish at restaurants.

I enjoy Asian foods a lot. We eat Thai, Vietnamese and Chinese often. I discovered this quick, easy kid-pleasing recipe in a cook book, and we've enjoyed it since. I hope you enjoy it as well.

WARNING: you will have to have plenty of bread crumbs and sesame seeds on hand to make this!

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Sesame Chicken Fingers

INGREDIENTS:

4 skinless boneless chicken breasts or 1 lb. of tenders

8 slices stale bread (you can use wheat - I have and it tastes fine, but I admit that it is easier to use a bottle of unflavored bread crumbs!)

1/4 CUP sesame seeds (or more - we like more!)

1 tsp salt (we like more)

Lots of freshly ground pepper

Oil for frying (not olive oil - use grapeola, smart balance, or vegetable)

DIRECTIONS:
Lay the bread out and let it get stale (8 hours or overnight), grind it up in a food processor with on/off pulses (or use pre-made crumbs!). Pour crumbs into Ziploc bag. Add seeds, salt, and pepper. Toss/shake baggie to evenly distribute mixture. Drop cleaned, trimmed, sliced chicken strips in bag 3-4 at a time, sealing top and shaking bag to evenly coat them. Set coated strips on plate and repeat until all strips are coated.

In medium frying pan, heat 1/4 inch of oil and lay chicken fingers in a single layer in hot oil making sure they are not touching. Fry until golden brown using tongs or fork to turn. Drain on paper towel lined plate.

Serves 4 (make more if you have lots of hungry kids! They will gobble these up!)

Compliments of "Cook Something" by Mitchell Davis
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