- 2 tablespoons coarse sea salt
- 1/2 cup sesame seeds
- 4 tablespoons dried minced onion
- 4 tablespoons dried herbes de Provence
- 2 packages, 1 1/2 to 2 pounds, chicken tenders
- 1 large shallot, minced
- 1/2 cup sherry vinegar
Preheat oven to 400 degrees F.
Mix the salt, seeds, onion and herbs on shallow plate then coat the chicken tenders in mixture and bake on nonstick baking sheet 18 to 20 minutes until golden and firm. Turn halfway through the cooking.
Combine the shallots with the sherry vinegar.
Dab, spoon or dip the vinegar over the sticks as you dine.