Thursday, May 27, 2010
Or a reason to get up in the morning! This was SO GOOD! Nick and I get a little burned out on chicken sometimes, but this is a recipe that you could never get burned out on. It's that amazing. Infinitely better than frozen breaded chicken tenders with layers of wonderful flavors. It's crispy and spicy and full of sesame seeds. And the best part of this recipe? It's easy as . . . well, popping chicken tenders in the oven!
4 chicken breasts (I used 8 chicken tenders), thawed
2 teaspoons sesame oil
1 1/2 heaping tablespoons Chinese garlic chili sauce
1 cup breadcrumbs
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons sesame seeds
In a medium bowl, combine chicken, sesame oil, and garlic chili sauce. Toss to combine and place in the refrigerator for 20 minutes to 2 hours.
Preheat the oven to 350 degrees. Place a nonstick pan on medium heat and add the oil; heat until almost smoking. In another bowl add breadcrumbs, garlic powder, salt and pepper, and sesame seeds. Toss to combine. Using tongs, place the chicken into the crumb mixture and coat well. Place the chicken in the hot pan and cook until golden (2 to 3 minutes) and flip. Cook an additional 2-3 minutes on the other side.
Place the whole pan in the oven and bake 10-15 minutes (7-8 minutes for chicken tenders) or until the internal temperature of the chicken in 160 degrees. Rest for 10 minutes before serving.