Sesame Chicken Fingers With Plum Sauce

Recipe Ingredients

3 lbs	1362g / 48oz	Chicken breasts - skinless
1 1/2 cups	355ml	Buttermilk
2 tablespoons	30ml	Lemon juice
2 teaspoons	10ml	Worcestershire sauce
1 teaspoon	5ml	Soy sauce
1 teaspoon	5ml	Paprika
1 teaspoon	5ml	Pepper - freshly ground
1		Garlic clove - minced
4 cups	584g / 20oz	Seasoned bread crumbs
1/2 cup	55g / 1.9oz	Sesame seeds
4 tablespoons	60ml	Butter - melted
12 oz	340g	Plum preserves
1 1/2 tablespoons	22ml	Dry mustard
1 1/2 tablespoons	22ml	Prepared white horseradish

Recipe Instructions

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 temperature for 1 hour, or refrigerate overnight.

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.

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

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

Source:
Imperial Restaurant

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