Baked Sesame Chicken

Sour cream is the unsung hero here. The acidity tenderizes chicken breast while it sits overnight, and the fat clings to the meat so the breadcrumb coating has something to stick to. Skip the marinade time and you’ll get dry, bland chicken with a coating that slides off.

The sesame seeds toast in the oven as the chicken bakes, going from pale tan to deep gold and giving up that nutty, almost popcorn-like aroma. Mixing them through the crumbs rather than sprinkling on top is the smart move, so every bite carries the sesame note.

Pouring melted butter over the breaded pieces before they hit the oven is what gives the coating its golden, deep-fried look without the deep-fryer. The butter wicks into the crumbs and bronzes them as it bakes.

Kitchen Tips

• Eight hours of marinating is the minimum. Overnight is better and won’t make the chicken mushy because there’s no harsh acid.
• Cut the breasts into uniform cubes so they cook at the same rate.
• Use panko instead of regular breadcrumbs if you want extra crunch.
• Toast the sesame seeds in a dry pan for a minute before mixing with crumbs. Pre-toasting deepens the flavor dramatically.

Variations

• Whisk a tablespoon of soy sauce and a teaspoon of grated ginger into the marinade for an Asian-leaning version.
• Substitute Greek yogurt for sour cream if you want the same tang with less fat.
• Add a pinch of cayenne pepper to the breadcrumb mix for a gentle heat.