Sesame Crusted Chicken
with a Spicy Apricot Glaze
| 4 | Chicken Breasts(170g), boneless & skinless |
| 125mL | AP flour |
| 2 | Eggs, whipped with 1T water |
| 125mL | Bread Crumbs |
| 1T | Sesame Seeds |
| Salt and Pepper | |
| 250mL | Oil for frying |
| 250mL | W&L Sweet and Sour Apricot Glaze |
Season the chicken with salt and pepper. Set up three bowls; one with flour, one with the whipped egg and in the final bowl combine the sesame seeds with the bread crumbs and season with salt and pepper. One at a time, dredge the chicken breast in the flour to completely coat. Shake off excess. Next, dip the chicken into the egg wash, then the bread crumbs, pressing to seal the crumbs to the chicken. Repeat with the remaining breasts.
Heat the oil to 350F. Fry the chicken until golden. Remove from oil onto paper towels to drain. Place in a 350F oven for five minutes. Serve hot drizzled with W&L sweet and sour apricot glaze.
*Cut the chicken breast into finger length strips before breading, then follow the cooking instructions. To dig in, just set out a bowl of W&L sweet and sour apricot glaze and start dipping.
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