Roasted black sesame seeds and crispy panko create the perfect crunchy coating for these healthy baked chicken fingers.
Whenever we go to Costco, I always pick up a large pack of organic chicken breasts. While organic meat is a bit pricier, it’s a good incentive to keep portions in check and fill our plates with more vegetables than meat.
Full disclosure: I ran out of bread crumbs and panko so I decided to fill the gap with one of my favorite Asian pantry staples, black roasted sesame seeds. It ended up being one of the best swaps I’ve ever made in the kitchen!
Not only did the seeds add heart-healthy fats and a bit of protein but the crunchy texture was a pleasant surprise in these lean baked chicken fingers.
I’m a sucker for dipping chicken in sriracha ketchup but these would be equally delicious with your favorite barbecue sauce or even dipped in a little hoisin.
No forks required.
- 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.