You’re welcome. These are really easy and the taste is perfect.
If you don’t have a bunch of little pie plates to bake the buns, I imagine you could bake it in whatever and then slice it to size. For a “bun” shape, you could bake them in those little old corningware sauce pans with handles or any small size pot that’s oven proof. Or years ago, Schlotsky had a large 12” sandwich that they’d cut into quarters so a couple of regular pie pans should work the same.
This I stole from recipesource.com. Every party I have brought these to, these were the first food items to disappear, always a hit...and not Fried...sesame chicken fingers with plum sauce...
3 lb Chicken breasts, skinless
-boneless
1 1/2 c Buttermilk
2 tb Lemon juice
2 ts Worcestershire sauce
1 t Soy sauce
1 t Paprika
1 t Pepper — freshly ground
1 Garlic clove — minced
4 c Seasoned bread crumbs
1/2 c Sesame seeds
4 tb Butter — melted
12 oz Plum perserves
1 1/2 tb Dry mustard
1 1/2 tb Prepared white horseradish
1. If the breasts are whole, split them. Cut each
chicken breast half crosswise into 1/2-inch strips.
In a large bowl, combine buttermilk, 1 T 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.
2. Preheat oven to 350F. 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.
3. Meanwhile, in a nonalluminum saucepan, combine
plum preserves, mustard, horseradish, and remaining 1
T lemon juice. Melt over low heat, stirring, until
smooth.
4. Serve chicken fingers hot or warm, with plum sauce
for dipping, on the side.