Sesame Fried Chicken Recipe

4 2 2
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Sesame Fried Chicken Recipe

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4 2 2
Publisher Photo
I came up with this recipe one day as an alternative to traditional fried chicken. Everyone in my family raves about the sesame seed coating and special gravy.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1 cup all-purpose flour
  • 3 tablespoons sesame seeds, toasted
  • 1-1/2 teaspoons rubbed sage
  • 1 teaspoon dried thyme
  • 1/2 teaspoon paprika
  • 6 boneless skinless chicken breast halves or 12 boneless skinless chicken thighs
  • 1/2 cup milk
  • Oil for deep-fat frying
  • 2 cup chicken broth
  • Salt and pepper to taste

Directions

In a shallow bowl or large resealable plastic bag, combine the flour, sesame seeds, sage, thyme and paprika. Set aside 1/4 cup. Dip chicken in milk, then dredge or shake in remaining flour mixture.
Heat 1/2 in. of oil in a large skillet over medium heat. Fry chicken on both sides until golden brown and juices run clear, about 8 minutes. Remove chicken and keep warm.
Drain oil, leaving drippings in pan. Stir in reserved flour mixture until bubbly; add chicken broth. Cook and stir until thickened and bubbly. Cook and stir 1 minute more. Season with salt and pepper. Serve with chicken. Yield: 6 servings.
Variation: Cut chicken into strips before coating with flour mixture and use the gravy as a dipping sauce.
Originally published as Sesame Fried Chicken in Country Chicken Cookbook 1995, p36

  • 1 cup all-purpose flour
  • 3 tablespoons sesame seeds, toasted
  • 1-1/2 teaspoons rubbed sage
  • 1 teaspoon dried thyme
  • 1/2 teaspoon paprika
  • 6 boneless skinless chicken breast halves or 12 boneless skinless chicken thighs
  • 1/2 cup milk
  • Oil for deep-fat frying
  • 2 cup chicken broth
  • Salt and pepper to taste
  1. In a shallow bowl or large resealable plastic bag, combine the flour, sesame seeds, sage, thyme and paprika. Set aside 1/4 cup. Dip chicken in milk, then dredge or shake in remaining flour mixture.
  2. Heat 1/2 in. of oil in a large skillet over medium heat. Fry chicken on both sides until golden brown and juices run clear, about 8 minutes. Remove chicken and keep warm.
  3. Drain oil, leaving drippings in pan. Stir in reserved flour mixture until bubbly; add chicken broth. Cook and stir until thickened and bubbly. Cook and stir 1 minute more. Season with salt and pepper. Serve with chicken. Yield: 6 servings.
Variation: Cut chicken into strips before coating with flour mixture and use the gravy as a dipping sauce.
Originally published as Sesame Fried Chicken in Country Chicken Cookbook 1995, p36

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MY REVIEW
s_pants User ID: 174050 222699
Reviewed Mar. 13, 2015 Edited Mar. 15, 2015

"I agree with the previous reviewer that the flour mixture needed salt, even after I added some it still needed more. I, however, did not make the gravy, so that could have helped. I thought the chicken was good and so did my kids, but my husband did not really care for it. Next time I would like to try it with the gravy,"

MY REVIEW
Deah User ID: 1199870 43439
Reviewed Sep. 9, 2008

"The only reason i didn't give this a 5, was the flour mixture needed a bit of salt. The aroma of it cooking was fantastic...everyone ran to the table when I announced it was done. It took a LOT longer to fry since I used bone-in thighs, but it tasted great.

It got everyone's vote for a do-over...and my son said "MMMMMMmmm" upon first bite. =)"

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