View Single Post
  #64 (permalink)   Report Post  
Posted to rec.food.cooking
cshenk cshenk is offline
external usenet poster
 
Posts: 13,197
Default What I did ( Crispy Sesame Chicken)

jmcquown wrote:

> On 12/19/2020 5:23 PM, cshenk wrote:
> > jmcquown wrote:
> >
> > > On 12/18/2020 5:26 PM, jmcquown wrote:
> > > > I've thawed a package of chicken "drummettes".Â* 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.Â* In this case, the crispness of Panko would make a
> > > > difference.Â* 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.Â* Also because I am a good cook.Â* Might
> > > > take pictures of this sesame chicken.Â* 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

> >
> > Sounds good and that's how it's done. Other related methods are to
> > 'marinate' in buttermilk for a few hours then lightly dredge in
> > flour then egg (or buttermilk) then panko. Sesame seeds are not
> > unknown in this at all but it's not that common in the south.
> >

> And again, I don't think about where I live when I get a craving to
> cook something. I do have buttermilk powder (mentioned that in
> another thread about making cornbread) but I never think about
> soaking ('marinating') chicken in buttermilk. You must feel much
> more Southern! LOL
>
> > Gary's method speaks to a stronger sesame oil and caution as it can
> > be *too strong* if a 100% type.
> >

> I used sesame oil to lightly coat the glass baking dish for the
> chicken. I wouldn't use it as a substitute for the egg wash.
>
> > I suspect if you added 4-5 drops of a 100% sesame roasted oil to the
> > egg (which I'd tend to mix with a TB buttermilk but I'm weird) then
> > flour then egg again and in panko, it would work. I like better
> > using the seeds.
> >

> I wanted the sesame seeds, not just the taste of sesame, and a nice
> crisp coating. I achieved it. I don't use panko often but crispy
> was what I was going for so panko was called for. It turned out
> nicely. Uh oh, I suppose I'm "boasting" again. Sheesh.
>
> Jill


Nothing wrong with it Jill! I come from a different part of the south
though now live in the coastal area.

Soaking in buttermilk was pretty common where I was growing up.

I'm happy that it turned out well!