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Sesame Baked Chicken Fingers - The Lemon Bowl
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5 stars average

Sesame Crusted Baked Chicken Fingers

Roasted black sesame seeds and crispy panko create the perfect crunchy coating for these healthy baked chicken fingers.
Course Main Dish
Cuisine American
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 4
Calories 388kcal
Author Liz Della Croce

Ingredients

  • 24 ounces chicken breasts boneless skinless cut in strips
  • 2 cups panko bread crumbs
  • ½ cup roasted black sesame seeds
  • ¼ teaspoon salt
  • ¼ cup hoisin sauce
  • 2 tablespoons soy sauce low sodium
  • 2 tablespoons dijon mustard
  • sriracha mixed with ketchup optional dipping sauce
US Measurements - Convert to Metric

Instructions

  • Pre-heat oven to 400 degrees and lay a metal cooling rack flat on top of a baking sheet. Spray cooling rack with non-stick cooking spray and set aside.
  • In a shallow baking dish or pie plate, mix together panko bread crumbs, sesame seeds and salt.
  • Whisk together hoisin, soy sauce and mustard in a small bowl. Using a small brush, coat all sides of the chicken strips with a thin layer of the hoisin sauce.
  • Working in batches, add the hoisin-coated chicken to the pan with the panko and sesame seeds. Press chicken into mixture until all sides are evenly coated. Place chicken strips on cooling rack inside the baking sheet.
  • Bake for 15 minutes or until chicken is cooked through. Serve as is or with sriracha mixed with ketchup for a sweet and spicy dipping sauce.

Nutrition

Calories: 388kcal | Carbohydrates: 36.7g | Protein: 40.9g | Fat: 10.3g | Saturated Fat: 1.2g | Polyunsaturated Fat: 9.1g | Trans Fat: 0g | Cholesterol: 90mg | Sodium: 967mg | Fiber: 2.5g | Sugar: 10g