Crispy Sesame Chicken with Lemon Chive Sauce
Crispy Sesame Chicken with Lemon Chive Sauce. Sometimes you just need a simple but delicious crispy fried chicken. But do it a little fancy with a creamy lemon and chive sauce because it’s the holiday season coming up. Simple with the crispy chicken and beer but decadent and fancy with a creamy rich sauce. Happy Tuesday guys !!
The kind of chicken you can serve at a casual game day party, but also a holiday gathering. Because it’s easy, it’s fun, and everyone loves a crispy breaded chicken…am I right?!
This one is a little different than your average breaded and fried chicken. This one is coated in yellow cornmeal and toasted sesame seeds, so it’s even more flavor packed. But the key to this chicken is serving it up with the creamy lemon and chive sauce. This is where the dish gets a little better and a little fancier. Which makes it perfect for both casual and formal events.
It’s November 2nd and I am already turning every dish we make into a holiday dish. Sorry not sorry about it. And I am already thinking about what Christmas movies I want to watch. It’s never too early in my book. Anyway, we have plenty of exciting holiday dishes coming your way. Especially this weekend !!
I am spending the weekend with friends at the beach house. We are doing a cozy weekend with lots of fall foods and cocktails and relaxing by the fire. I definitely could use a chill weekend to catch up on some sleep and reboot. But there will be plenty of good fall/holiday foods coming your way !! We have labeled the weekend as our “fall fest” so you know it is going to be good !! Cheers !!
Ingredients
1 1/2 cups milk
juice of 1 1/2 lemons; divided
1 1/2 - 2 pounds chicken cutlets; pounded thin
1/2 cup yellow cornmeal
1/2 cup flour
1/2 cup toasted sesame seeds
1 teaspoon salt
1/4 teaspoon pepper
3 tablespoons butter
3 tablespoons olive oil
1 cup chicken broth
1 cup heavy cream
1/4 cup chopped chives
lemon slices for serving
Directions
In a shallow dish, combine the milk and juice of 1 lemon. Add the chicken and let it marinate for 1 hour, turning a few times. In separate dish, combine the cornmeal, flour, sesame seeds, salt, and pepper. Remove the chicken from the milk and dredge through the cornmeal mixture.
Melt the butter and olive oil in large skillet over medium-high heat. Add the chicken and fry, turning once until golden on each side. Drain on paper towels and set aside.
Pour the fat off the skillet and add the chicken broth. Bring to a simmer. Add the heavy cream, chives, and remaining juice of 1/2 lemon. Boil until the sauce thickens for about 3 - 5 minutes. Season with salt and pepper.
Serve chicken garnished with lemon slices and drizzled with sauce.
