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Sheldon Martin[_4_] Sheldon Martin[_4_] is offline
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Default What I did ( Crispy Sesame Chicken)

On Sat, 19 Dec 2020 10:03:15 -0500, jmcquown >
wrote:

>On 12/18/2020 5:26 PM, jmcquown wrote:
>> I've thawed a package of chicken "drummettes".* I'm thinking of dredging
>> them in an egg wash then in seasoned flour and then dredged in Panko
>> crumbs with a few tablespoonfuls of sesame seeds.* In this case, the
>> crispness of Panko would make a difference.* And the taste of the sesame
>> seeds, nice.
>>
>> In this iteration, place the coated chicken in a glass baking pan
>> brushed with a little neutral oil and bake at about 350F, 20 - 25
>> minutes - until the chicken is tender and the crust is crispy and the
>> sesame seed are nicely toasted.
>>
>> I've never made this before, just came up with the idea because I love
>> sesame seeds.* Also because I am a good cook.* Might take pictures of
>> this sesame chicken.* Or not.
>>
>> Jill

>
>What I did (and no, I didn't read anyone's comments until a few minutes
>ago):
>
>Dipped the chicken in an egg wash, then dredged in seasoned flour, then
>a dip in the egg wash again and then dredged in panko crumbs mixed with
>a few tablespoons of sesame seeds.
>
>So what if I used the word dredge when I mentioned the egg? Dip,
>dredge, who cares? At least it was a cooking post that didn't involve a
>whine about canned food delivery problems.
>
>BTW, the chicken was delicious!
>
>Jill


I'm sure it was delicious, the drumbsticks are my favorite part of a
chicken. I leave the skin on, marinate them, and bake til the skin is
crispy. Sometimes I marinate them in my Asian style marinade,
sometimes in Wishbone Italian salad dressing. I don't like breaded
chicken because the breading prevents the skin from crisping... why I
despise KFC... under the breading the skin is raw and slimey.