Rice Kernel only wants fish and chicken that is coated and pan fried these days. He doesn’t like baked proteins; he doesn’t even like deep fried proteins. (My in-laws have introduced him to McDonalds.) Breaded homemade fish or chicken, sausage, or steak. Those are his favorites. I don’t typically offer much of a choice, but on this particular day my Dad was around. And my healthnut Dad also asked for something encrusted. Low on panko, I thought about a nut crust. Instead I spied sesame and cornmeal next to each other. Together they provide a wonderful textured crust that is a fragrant change from our usual panko topping.
Sesame- and Cornmeal-Crusted Chicken Tenders
6-8 chicken tenders
1/3 cup cornmeal
3 tablespoons Sesame seeds
Coarse salt and freshly cracked black pepper to taste
2 tablespoons grapeseed oil
1 egg, beaten
- Add cornmeal and sesame seeds to plate or shallow baking dish. Season mixture with salt and pepper to taste.
- Crack egg in a separate bowl.
- Season the chicken with salt and pepper. Dredge in egg, then cover generously with the cornmeal mixture, coating evenly on all sides.
- Add oil to non-stick skillet or large sauté pan over medium high heat. When oil is hot, pan sear chicken on both sides until golden, about 3-4 minutes per side.