My mom and grandmother have been making this chicken for as long as I can remember. It’s a favorite in our house, too. The key is using a thin cut of chicken so it gets cooked all of the way through without burning the breading. Plus, it makes for a shorter cooking time. This chicken is great straight out of the pan, but I especially like it cold in a sandwich or on a salad the next day.
Sesame Chicken
2014-05-20 06:44:34
Ingredients
- 1 lb. boneless, skinless chicken breasts, pounded to about 3/4-inch thick and cut into pieces
- 1/2 cup all-purpose flour
- 1 large egg, beaten
- 2 teaspoons soy sauce
- 1 cup plain bread crumbs
- 1/4 cup sesame seeds
- 1 teaspoon smoked paprika
- Several dashes of cayenne pepper (to taste)
- 3 tablespoons of vegetable oil
- 1 tablespoon of unsalted butter
Instructions
- Put flour in a bowl. Combine egg and soy sauce in another bowl. In a third bowl, combine bread crumbs, sesame seeds, paprika, and cayenne pepper.
- Coat the chicken pieces in the flour, dip in egg mixture, and then in the bread crumbs.
- Heat the vegetable oil and butter in a heavy skillet over medium heat. Add the chicken in batches, and cook about 4 minutes per side, until breading is golden brown and internal temperature reaches 165 degrees.
- Transfer to a plate lined with paper towels to drain and sprinkle with salt.
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