Paula Deen Sesame Chicken Strips

Paula Deen sesame chicken strips are a crunchy baked main course with sour cream, sesame seeds and buttery breadcrumbs, ready in 8 hours 45 minutes including the marinade. It's an easy baked chicken tenders recipe for potluck night, game day or weeknight supper, and it's make-ahead.

Let the chicken sit in the sour cream mixture for at least 8 hours, because that long soak is what makes the strips tender and tangy. Cut it short and the chicken tastes plain and bakes up drier.

The sour cream marinade does the work an egg wash usually does, so the crumbs cling without any dredging in flour first. Spooning melted butter over the strips before baking also browns the coating evenly, which means no frying and no flipping.

Paula Deen Sesame Chicken Strips

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Course: DinnerCuisine: American, SouthernDifficulty: Easy

Servings

8

servings

Prep time

20

minutes

Cooking time

25

minutes

Calories

280

kcal

Sesame seeds and breadcrumbs bake into a golden, crunchy coating over chicken that stays juicy inside. The overnight tang from the sour cream marinade runs through every bite.

Ingredients

• 6 skinless boneless chicken breast halves
  

• 1 cup Sour cream
  

• 1 tablespoon or 1/2 lemon juiced lemon juice
  

• 2 teaspoons celery salt
  

• 2 teaspoons Worcestershire sauce
  

• 1/2 teaspoon salt
  

• 1/4 teaspoon Pepper
  

• 2 cloves minced garlic
  

• 1 cup dry breadcrumbs
  

• 1/3 cup sesame seeds
  

• 4 tablespoons melted Butter
  

Directions

• Prep the pan: Lightly grease a 15 by 10-inch jelly roll pan, then cut the 6 chicken breast halves crosswise into 1/2-inch strips. Set the strips aside while you mix the marinade.
• Mix the marinade: Combine 1 cup sour cream, 1 tablespoon lemon juice, 2 teaspoons celery salt, 2 teaspoons Worcestershire sauce and 1/2 teaspoon salt in a large bowl. Stir in 1/4 teaspoon pepper and 2 cloves minced garlic, then mix well so the seasoning spreads evenly.
• Marinate the chicken: Add the chicken strips to the bowl and coat them well, then cover the bowl. Refrigerate for at least 8 hours or overnight so the sour cream can tenderize the meat.
• Preheat the oven: Preheat your oven to 350°F while you get the coating ready. That way it's hot when the pan goes in.
• Make the coating: Stir 1 cup dry breadcrumbs and 1/3 cup sesame seeds together in a medium bowl. Keep the bowl close to your work space so you can coat the strips quickly.
• Coat the strips: Lift the chicken strips out of the sour cream mixture and roll each one in the crumb mixture until evenly coated. Then arrange them in a single layer in the prepared pan.
• Add the butter: Spoon 4 tablespoons melted butter evenly over the chicken. That butter is what turns the crumbs golden and crisp in the oven.
• Bake until golden: Bake for 18 to 25 minutes, until the chicken is tender and golden brown. Thicker strips will need the full time, so check one before you pull the pan.

Tools for this recipe

• Nordic Ware half sheet pan, Pyrex 3-piece glass mixing bowl set. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I marinate the chicken for less than 8 hours?

The recipe calls for at least 8 hours or overnight, and the long soak is what makes the strips tender. If you're short on time, give it as long as you can, but expect a less tangy, slightly firmer bite.

How do I store leftover sesame chicken strips?

Keep them in an airtight container in the fridge, where they'll hold for about 3 days. Reheat them on a baking sheet in the oven so the coating crisps back up, since the microwave makes it soft.

Can I make these ahead of time?

Yes, the marinating step is already built for it, so you can mix the chicken and sour cream the night before. Just coat and bake the strips when you're ready to eat.

Can I use chicken thighs instead of breasts?

Boneless, skinless thighs work if you cut them into similar 1/2-inch strips. They run a little juicier, so check that they're cooked through at the end of the baking time.

Why isn't my breadcrumb coating sticking to the chicken?

The most common cause is wiping off too much of the sour cream mixture before rolling the strips. Let just the excess drip off, then press the strips into the crumbs so they coat evenly.