These tender chicken breast strips are coated with Asian panko breadcrumbs and fried to a golden brown, topped with toasted sesame seeds and tossed in the famous Jack Daniel's glaze for just the right kick.
Sesame Jack Chicken Strips
TGI Friday's Copycat Recipe
FOR THE SAUCE
2 heads garlic
4 tablespoons olive oil, divided
1 whole large onion, finely diced
2 tablespoons crushed pineapple
3-½ cups dark brown sugar
2-½ cups pineapple juice
½ cups Teriyaki sauce
2 tablespoons soy sauce
6 tablespoons lemon juice
5 teaspoons cider vinegar
1 teaspoon red wine vinegar
3-½ ounces Jack Daniel's Whiskey
¼ teaspoons cayenne pepper
FOR THE CHICKEN
1-¼ cup cornmeal
¾ cups flour, plus additional for dredging
½ cups breadcrumbs
3 tablespoons sesame seeds, plus additional for garnish
½ teaspoons salt
2 pounds chicken breast meat, cut into strips
1 cup buttermilk
vegetable oil, for frying
For the sauce, cut ½ inch off tops of garlic. Peel off as much papery skin as possible. Place in small baking dish and drizzle with 2 tablespoons olive oil. Roast at 325º for for 1 ½ hours. Remove from the oven and cool until you are able to handle them. Then squeeze out the garlic into a small dish and discard the skins. Heat remaining olive oil in a large skillet. Cook onions over medium/low heat until caramelized, about 1 hour. Add garlic, stir to combine well and cook 1 minute. Add crushed pineapple and cook 1 minute more. Add brown sugar and cook until melted, stirring frequently.
In a bowl, combine pineapple juice, Teriyaki sauce, soy sauce, lemon juice, both vinegars and whiskey. Add cayenne pepper. Pour on top of the onion mixture. Bring to a boil, stirring occasionally, then reduce heat until simmering. Simmer until mixture is thickened and reduced by at least half, about 1 hour.
When sauce is almost done, prepare chicken. In a mixing bowl, combine cornmeal, flour, breadcrumbs, sesame seeds, and salt. Dredge chicken in additional flour, then buttermilk, then the cornmeal mixture. Place on a plate until all chicken is coated.
In a large pot, heat oil until 350 degrees. Fry chicken a few pieces at a time until cooked through. Place on paper towels to drain. Toss cooked chicken in sauce, being sure to coat all chicken well. Sprinkle with additional sesame seeds.
TGI Friday's Sesame Jack Chicken Strips
Hungry Girl Low Calorie Recipe
1/4 cup panko breadcrumbs
1/4 cup Fiber One Original bran cereal, finely crushed
1/2 teaspoon salt free seasoning (like Mrs. Dash Original)
5 oz. raw boneless skinless chicken breast, cut into 6 strips
dash black pepper
2 tablespoons fat free liquid egg substitute (like Egg Beaters Original)
1 1/2 tablespoons sweet Asian chili sauce
1/2 teaspoon lite/low-sodium soy sauce
1/8 teaspoon garlic powder
1/4 teaspoon sesame seeds
Preheat oven to 375 degrees. Spray a baking sheet with nonstick spray. In a wide bowl, mix panko breadcrumbs, crushed cereal, and salt-free seasoning. Place chicken in another wide bowl, and season with pepper. Top with egg substitute, and toss to coat. One at a time, shake chicken strips to remove excess egg substitute, and coat with crumb mixture. Evenly lay on the baking sheet.
Bake for 8 minutes. Flip chicken. Bake until cooked through and crispy, about 6 minutes.
In a small microwave-safe bowl, combine chili sauce, soy sauce, and garlic powder. Stir well. Microwave for 15 seconds, or until warm. Mix in sesame seeds, and serve with chicken strips for dipping!
MAKES 1 SERVING