Sesame Chicken Nuggets

Is it Pesach yet? For all the build up I’ve been hearing, you’d think it started tomorrow. Thankfully, we still have two more weeks to indulge in all the flour-laden goodness we can.

So this week I’ll share a fun and kid-friendly recipe that you can still enjoy for the next fortnight. For the next few weeks I’ll show you some great Pesach recipes for your holiday, plus ways to adapt existing recipes without losing any flavor.

This recipe packs a triple whammy with three forbidden Pesach ingredients (at least for Ashkenazim): flour, cornmeal and sesame seeds. The three combine to create a tasty, crispy nugget without any frying necessary. Toasting the sesame seeds before use gives them an extra oomph of flavor that you won’t forget.

Serve these with a honey mustard dipping sauce, sweet and sour, or just plain ketchup. I served mine alongside (see photo) sautéed baby bok choy and mushrooms.

Sesame Chicken Nuggets – Serves 4 to 6

4 to 5 boneless chicken breasts (about 1 1/2 pounds)

½ cup sesame seeds
½ cup flour
½ cup cornmeal
2 teaspoons salt
½ teaspoon pepper
1 teaspoon garlic powder

For more great recipes click here. And be sure to visit Amy’s ‘Baking and Mistaking’ blog for more baking ideas and adventures.

2 eggs
½ cup soy milk or coconut milk

Cooking spray

Dice the chicken in to bite sized pieces.

Toast the sesame seeds in a dry pan over medium heat, tossing regularly, 5 to 7 minutes. Don’t leave it alone or they will burn!

Mix the flour, cornmeal, salt, pepper, garlic powder and sesame seeds together.

Beat the eggs together with the soy or coconut milk until smooth.

Dip the chicken pieces in the egg mixture, then the flour mixture, and place in a single layer on a greased baking sheet.

Lightly spray the chicken pieces with cooking spray. Bake on 350 F for 25 minutes, flipping over after 15 minutes.