Copycat Whiskey-Glazed Sesame Chicken Strips
Crunchy chicken strips breaded simply and fried to crispy perfection, then tossed in a mouthwatering whiskey glaze! This copycat recipe tastes just like that appetizer from TGI Fridays!
Servings: 4 servings
Calories: 474kcal
Ingredients
- 1 1/2 lbs boneless skinless chicken tenders
- peanut oil (or vegetable/canola oil) enough to fill a large heavy bottomed pot about 2 inches deep
Breading
- 1 cup all purpose flour
- 1 cup panko breadcrumbs
- 1 Tbsp sesame seeds
- 1 tsp paprika
- 3/4 tsp kosher salt
- 1/2 tsp garlic powder
- 1/4 tsp black pepper
Egg wash
- 2 large eggs lightly beaten
- 1/4 cup buttermilk or regular milk
Sauce and garnish
- 1 cup whiskey glaze more or less, to taste (linked below in Chef Tips section)
- additional sesame seeds for garnish
- minced fresh parsley for garnish
Instructions
Prepare
- Add oil to dutch oven (or other large heavy bottomed pot) and heat over MED heat to 350°F. Line a baking sheet with a paper towel, then top with a wire cooling rack. Set aside, near the stove.
- Slice chicken tenders lengthwise in half.
- Top another baking sheet or large plate with wax paper. Line up 2 shallow bowls next to the wax paper lined plate.
- In one of the bowls, add the breading ingredients (flour, panko, sesame seeds, paprika, salt, garlic powder and black pepper). Stir together.
- In the other bowl, add the eggs and buttermilk, beating together.
Bread the chicken
- Add the chicken strips, one at a time, first in the breading bowl, turning to coat all sides, then shaking off the excess.
- Next add the chicken strip to the egg mixture, turning to coat all sides, letting the excess drip off.
- Next add the chicken strip back to the breading bowl, turning and patting to coat all sides very well.
- Finally, transfer breading chicken strip to the wax paper lined baking sheet/plate. Repeat with remaining chicken pieces.
Fry chicken
- When oil is hot and has come to the 350°F temperature, gently add a chicken strip (carefully dropping away from you), then repeat with another 4 chicken strips.
- Fry for approximately 5-6 minutes, or until golden brown and cooked through, flipping the chicken over halfway through frying so the other side can brown.
- Remove to prepared wire cooling rack topped baking sheet, and repeat with any remaining chicken strips, frying 5 strips (or less) at a time.
Toss and Serve
- Just before serving, add chicken to a large mixing bowl, drizzle with sauce and toss to combine.
- To serve, sprinkle with sesame seeds and minced parsley and serve with a small ramekin or bowl of extra sauce.
Notes
- The Copycat Whiskey Glaze recipe (click for link)
- Any calorie information shared does not include the oil or whiskey glaze, as the amount of those ingredients will vary from person to person.
- I've estimated this will serve 4 people, but the exact serving amount will be up to you.
Nutrition
Calories: 474kcal | Carbohydrates: 45g | Protein: 47g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 204mg | Sodium: 884mg | Potassium: 797mg | Fiber: 3g | Sugar: 3g | Vitamin A: 458IU | Vitamin C: 2mg | Calcium: 116mg | Iron: 4mg