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So so awesome! A great spin on chicken fingers. I’m wondering two things. 1. Would this work if you wanted to fry it? And in that case could you just use the raw panko and sesame seeds as the breading?
2. Can anyone recommend an Asian slaw or side dish that would work well with these?
I would still make the recipe as written and then pan fry it, Allie. And we’ve got just the slaw for you here on the site! https://www.simplyrecipes.com/recipes/asian_coleslaw/ . Please let us know how it goes if you make either, or both!
Tried this last night and it came out great. Didn’t have panko so I used regular bread crumbs – no problem. Also did the milk + vinegar vs. buttermilk. Chicken was great- if you like it spicy the sauce isn’t incredibly hot, so you’ll want to double down on the sriracha or your favorite hot sauce to really up the heat. Thanks for posting!
Thanks Hugh, so glad you liked it!
Wow – these just came out of the oven and I’m not sure if the leftovers I planned to freeze will exist. These are delicious!
I tried this, and it turned out great. I did however, substitute the olive oil for sesame seed oil and it was so flavorful!
I want to cook this for my one year 10 month baby. She loves fried food. I want to make them healthier than just offering a fried junk food. Has anyone tried this for a baby of this age? Is it soft enough to bite/chew for a baby of this age? Thanks for comments.
I made this recipe tonight, as “back up” for the kids in our diner party. Well, the adults loved them too! Perfect balance of crisp and moist. And so tasty! I didn’t realize I had bought bitter orange marmalade, so used apricot jam instead. Very good. Thank you Elise for another wonderful recipe!
I’ve made this recipe several times since it was posted so it’s high time I thanked you for sharing it. This might be a bit nit-picky but I’ve used sweet (Smucker’s) marmalade for the marinade and bitter (Bonne Maman) for the sauce. Just a personal preference which I think works quite well. You’re quite right that toasting the breadcrumbs prior to baking makes them more tasty. Thanks very much.
I made these the other night, and they were really excellent. We marinaded the chicken for about 8 hours, because that was just convenient to our schedule. The sauce was “ok,” but I think that’s because I used Dundee Marmalade. It didn’t say “bitter orange” anywhere on the label, but it definitely made the sauce very bitter. This was the only marmalade I could find in our grocery store that wasn’t made with high fructose corn syrup. Next time I’ll have to try another brand!
P.S. The leftover chicken was easy to heat up in the oven, and was fantastic on spinach salads.
Hi Sara, I’ve used bitter marmalade with this too and it isn’t as good. You have to add sugar to it to offset the bitterness.
Can I marinade it overnight or would it be too long? Would love to give it a try :) Thanks!
I haven’t tried marinating the tenders overnight, but don’t think it should be that much of an issue. People often marinate chicken overnight in buttermilk for fried chicken. If you try it, please let us know how it turns out for you!
I ended up marinading about 6 hours. I had chicken breasts on hand, so I just used that (sliced). Definitely crispiest baked chicken fingers I’ve ever had! Thanks for sharing the recipe.
This looks so delish and crispy! I love the idea of putting sesame seeds. They have a delicate nutty taste. they are a good source of calcium, magnesium, iron, phosphorus, vitamin B1, zinc, molybdenum, selenium, and dietary fiber. For me, crispy foods are tempting that is why I loved crispy foods, peking duck and wafer thin pig skin are some of the example. I’ll surely add this to my list.
Can I use roasted sesame seeds adding at the end as to not over cook them? I have them on hand to use in my stir fry dishes.
Love your site and your recipes and the stories behind them!
Hi Debra, yes that would work fine!
I could see doing this with shrimp too
Often when I read recipes I wonder why certain steps are necessary. In this recipe, for example, is the buttermilk marinade for moisture or flavor or both? Also, why toast the breadcrumbs if you are then going to bake them on the chicken? I don’t doubt the methods of a good cook, but am curious about the “science” behind them. It would be wonderful if you have the opportunity to add this kind of information to your recipe blog. Thank you.
Hi Willa, buttermilk is a standard marinade for chicken because it tenderizes the meat and helps it stay more moist when you cook it. I’ve added marmalade to the marinade for flavor and soy sauce for the salt and flavor, making the buttermilk marinade a light brine as well. As for toasting the breadcrumbs, they taste better that way.
Hey Elise this is a super recipe for chicken fingers and just love the spicy orange dipping sauce. PS thank you for getting in touch with us!
Warmly, Anna and Liz
Made this tonight and the entire family loved it! That rarely happens so I will definitely make these again. Didn’t have marmalade so skipped the dipping sauce but will try it next time. I rolled the chicken in the crumbs right in the pan rather than dirtying another dish. Thanks for another great recipe!
I’m going to try this with duck. We get strips of duck breast in France called aiguillette de canard (=’duck filet’). I have a feeling this technique might be perfect for them.