Sesame Crusted Chicken
This Sesame Crusted Chicken is quick, flavorful, and irresistibly crunchy! Perfect for busy weeknights with a tangy soy-mustard marinade and a nutty sesame crust.
Servings: 6 servings
Ingredients
- 6 boneless, skinless chicken breasts tender and juicy
- 3 eggs for dipping and helping the coating stick
- 6 tablespoons low sodium soy sauce adds a savory umami punch
- 2 tablespoons yellow mustard adds a tangy, slightly spicy layer
- 3 tablespoons cornstarch gives the coating a light, crispy finish
- 4 tablespoons all-purpose flour helps create the perfect crust
- Salt and pepper to taste
- ½ cup fresh dill chopped, adds a fresh herbal note
- ¾ to 1 cup sesame seeds creates the signature crunchy crust
- ½ cup vegetable oil for frying to golden perfection
- Sweet chili sauce optional, for dipping or drizzling
Instructions
Step 1: Prep the Chicken
- Start by trimming any excess fat from the chicken breasts. Using a meat mallet or rolling pin, gently pound each breast to an even thickness of about ½ inch. This ensures even cooking and a tender bite. Season both sides lightly with salt and pepper.
Step 2: Marinate the Chicken
- In a medium bowl, whisk together the low sodium soy sauce and yellow mustard until smooth. Add the chicken breasts to the marinade, making sure each piece is evenly coated. Cover and let them soak up the flavors for at least 15 minutes. This step infuses the meat with a tangy, savory kick.
Step 3: Prepare the Dredging Station
- Set up three shallow dishes. In the first, beat the eggs until combined. In the second, mix the cornstarch, flour, salt, and pepper. In the third, combine the sesame seeds with the chopped fresh dill. The dill adds a fresh, aromatic layer that balances the nuttiness of the sesame seeds.
Step 4: Coat the Chicken
- Remove each marinated chicken breast from the marinade, letting excess drip off. First, dredge in the flour mixture, coating evenly. Next, dip into the beaten eggs, then press firmly into the sesame seed and dill mixture, ensuring a thick crust forms on all sides.
Step 5: Fry to Golden Perfection
- Heat the vegetable oil in a large skillet over medium heat until shimmering. Carefully add the coated chicken breasts, cooking in batches if necessary to avoid overcrowding. Fry each side for about 4-5 minutes, until the crust is golden brown and the chicken is cooked through (internal temperature should reach 165°F or 74°C).
Step 6: Drain and Serve
- Transfer the cooked chicken to a plate lined with paper towels to absorb excess oil. Serve immediately with your favorite sides and a drizzle of sweet chili sauce for an optional spicy-sweet finish.
Equipment
- Mixing Bowls
- Whisk or fork
- Frying pan or skillet
- Tongs
- Meat Mallet or Rolling Pin
- Paper Towels
- Sharp knife and cutting board
Notes
- For a healthier option, swap vegetable oil with avocado or olive oil.
- Try baking the coated chicken breasts at 400°F (204°C) for 20-25 minutes instead of frying for a lighter version.
- Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat in the oven to maintain crispiness.