Sesame Chicken Fingers

1 pound boneless, skinless chicken breast halves ¾ cup buttermilk 1 tablespoon fresh lemon juice ½ tablespoon soy sauce ½ tablespoon Asian sesame oil ½ teaspoon kosher salt ½ teaspoon hot sauce 1 cup panko 1½ tablespoons white sesame seeds 1½ tablespoons black sesame seeds ½ teaspoon sweet paprika

Trim chicken of excess fat. Cut chicken lengthwise into strips about 1 inch wide. Place buttermilk, lemon juice, soy sauce, sesame oil, salt, and hot sauce in a medium bowl and stir. Add cut chicken and stir to coat. Cover, refrigerate and let marinate for at least 30 minutes and up to 8 hours. Combine panko, sesame seeds, and paprika in a medium bowl. Drain chicken from buttermilk marinade. Coat each piece with panko/sesame seed mixture and place on baking sheet or tray lined with plastic wrap. Fill CuisinartЄ Deep Fryer with vegetable oil to the maximum line. Preheat to 375F. When oil is ready, lower basket into oil. Carefully add about 3 to 4 coated chicken fingers to oil and cook until crispy and deep golden brown, about 4 to 6 minutes, turning as necessary. Lift basket, let drain, then remove using tongs to drain on layered paper towels. For Beer Battered Chicken Use the same amount of chicken and also cut into strips about 1 inch wide. Dip into rested Beer Batter (recipe listed under Appetizers or Entrees), allowing excess batter to drip off the chicken. Fry in batches at 375F for about 4 to 6 minutes until golden and crispy. Drain on layered paper towels and season with salt and pepper. Continue with the remaining batches. Serve immediately. Try the beer battered chicken with Honey Mustard Sauce (recipe listed under Sauces and Dressings).