This outstanding Oven Fried Sesame Chicken is a delicious low-fat and low-calorie poultry dish, plus it is easy to make, that will bring joy to your diet. The simple addition of sesame seeds send the oven fried sesame chicken to new heights! This is a family favorite at our home that is plate lickin’ god. Give it a try,
For more great Low Fat Recipes, Low Calorie Recipes, Low Carbohydrate recipes, and Diabetic Recipes, check out my Diet Recipe Index. Also check out my Nutritional Chart for fat grams, fiber grams, and calories for all your favorite foods.
Preheat oven to 400 degrees F. Coat a baking dish with vegetable spray.
In a shallow dish, place soy sauce. Add chicken, turning once to coat; remove and discard remaining soy sauce.
In a large resealable plastic bag, add sesame seeds, flour, salt, and peppers. Add chicken and shake to coat. Place chicken in prepared baking dish.
Bake 20 to 25 minutes, uncovered, or until a meat thermometer registers an internal temperature of 165 degrees F (juices will run clear when cut with the tip of a knife).
Remove from oven, transfer onto a serving platter, and serve immediately.
Makes 4 servings.
Per Serving - 6.3 Fat grams, 3 carbohydrate grams, 184 calories, 4.5 WW points
* The U.S. Department of Agriculture, as well as food agencies in the United Kingdom and elsewhere, advises against washing poultry. Rinsing chicken will not remove or kill much bacteria, and the splashing of water around the sink can spread the bacteria found in raw chicken. Cooking poultry to 165 degrees Fahrenheit effectively destroys the most common culprits behind food-borne illness.
I get many readers asking what cooking/meat thermometer that I prefer and use in my cooking and baking. I, personally, use the Thermapen Thermometer. Originally designed for professional use, the Super-Fast Thermapen Thermometer is used by chefs all over the world. I only endorse a few products, on my web site, that I like and use regularly.
You can learn more or buy yours at: Super-Fast Thermapen Thermometer.
Source: Recipe from Cooking Light Magazine, December 1993.