Sesame Chicken Fingers with Plum Sauce

Directions

If the breasts are whole, split them.

Cut each chicken breast half crosswise into ½-inch strips.

In a large bowl, combine buttermilk, 1 tablespoon of the lemon juice, Worcestershire, soy sauce, paprika, pepper, and garlic.

Add chicken strips and toss to coat.

Cover and marinate at room temperater for 1 hour, or refrigerate overnight.

Preheat oven to 350℉ (180℃).

Drain chicken well.

In a large shallow bowl, toss bread crumbs with sesame seeds to mix.

Roll chicken in crumbs to coat.

Arrange in a single layer on a greased baking sheet.

Drizzle melted butter over chicken fingers.

Bake for 35 minutes.

Meanwhile, in a nonalluminum saucepan, combine plum juice.

Melt over low heat, stirring, until smooth.

Serve chicken fingers hot or warm, with plum sauce for dipping.