Sesame Chicken Tenders

sesame chicken tenders (2) C TCrispy chicken tenders are always a family favorite. These no-fry chicken tenders get a little extra crunch from the sesame seeds, but don’t dry out in the oven thanks to a sour-cream-based marinade.

This dish is also freezer-friendly. Mix up the marinade, pour it into a ziplock bag, add the chicken and freeze. As the chicken defrosts, it will marinate at the same time.

I used my “measurement by subtraction” technique to figure out the amount of bread crumbs I actually used in this recipe. It might be easier to add extra to the dish, just to have something to work with; the leftover bread crumbs will be discarded at the end.

Sesame Chicken Tenders

Makes 4 servings

20 oz boneless skinless chicken breast
1 cup sour cream
1 tablespoon lemon juice
2 teaspoons celery seed (optional)
2 teaspoons Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon pepper
2 cloves garlic, minced
3/4 cup seasoned bread crumbs
1/4 cup sesame seeds

Slice chicken into strips or tenders of roughly equal size.

Mix marinade ingredients: sour cream, lemon juice, celery seed, Worcestershire sauce, salt, pepper and garlic. Pour over chicken in a glass dish and cover (or add to a freezer bag with chicken in it.)

Marinate chicken at least 8 hours.

Cover a baking sheet with foil and brush with a bit of olive oil to reduce sticking. Combine bread crumbs and sesame seeds in a shallow dish (I use a pie plate). Dip chicken strips into bread-crumb mixture and roll to coat on all sides. Place on prepared baking sheet.

Bake at 350 for 18 to 25 minutes, depending on the thickness of your chicken strips.

LABEL sesame chicken strips for 4

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