Serves: 4 servings
1 pound raw chicken tenders or boneless skinless chicken breasts cut into strips
1 cup buttermilk
½ cup flour
1 and ½ cups panko breadcrumbs
¼ cup cornmeal
cooking spray (instead of oil)
salt and pepper to taste
¼ cup soy sauce
¼ cup ketchup
2 tablespoons honey
2 teaspoons toasted sesame oil
1 tablespoon sesame seeds
2 teaspoons corn starch
Straight cut fries

For the sesame sauce:
½ cup light mayonnaise
2 teaspoons soy sauce
1 teaspoon sesame oil
1 tablespoon sesame seeds
parsley or cilantro for garnish (optional)
Heat the oven to 230 degrees. Line a sheet pan with foil and coat with cooking spray.
Place the chicken in resealable bag with the buttermilk; toss to coat. Marinate for 10 minutes.
In another resealable bag combine the flour, panko, cornmeal and ½ teaspoon of salt and add pepper to taste in a saucepan.
Remove half of the chicken from the buttermilk and place into the bag with the panko mixture. Shake to coat the chicken; remove the chicken and place in a single layer on the sheet pan.
Coat the tops of the chicken with cooking spray.
Place the fries in a single layer on the sheet pan with the chicken.
Bake for 20 minutes or until chicken is lightly browned.
Combine the soy sauce, ketchup, honey and sesame oil.
Bring the soy sauce mixture to a boil. Combine the cornstarch with ¼ cup cold water and add to the sauce. Boil for 1-2 minutes more or until sauce has slightly thickened. Set aside.
When the chicken comes out of the oven, drizzle the soy honey sauce over the top and toss to coat. Sprinkle the chicken with the tablespoon of sesame seeds.
For the dipping sauce mix all ingredients together and refrigerate until ready to use.
Serve the chicken and french fries with the sesame dip. Garnish with parsley or cilantro if desired.
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