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T.G.I. Friday's Sesame Jack Strips copycat recipe by Todd Wilbur
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T.G.I. Friday's Sesame Jack Strips


Score: 5.00. Votes: 3
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Menu Description:Golden brown, chicken breast strips coated with crispy Japanese panko breadcrumbs with the extra crunch of toasted sesame seeds and tossed in our famous Jack Daniel's sauce.”

Although the original recipe is made from sliced chicken breasts, you may consider using the less chewy tenderloins in this kitchen copy. Packs of fresh chicken tenderloins are sold in most markets and you can also find bags of them in the freezer section. I’m a big fan of the more tender meat in the tenderloins, especially when it comes to chicken fingers. The breading here is a simple combination of flour and panko (or Japanese bread crumbs). When the chicken fingers are done frying, gently toss them in the Jack Daniel’s glaze made from my recipe here, and you’ve got a great appetizer than can serve a half dozen finger food fanatics.

Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.

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_main
  • 1 tablespoon salt
  • 2 cups water
  • 1 pound skinless chicken breast fillets (about 3 breasts) or
  • Chicken tenderloins (9 to 10 pieces)
Breading
  • 1 cup all-purpose flour
  • 3/4 cup panko (Japanese bread crumbs)
  • 1 teaspoon paprika
  • 3/4 teaspoon salt
  • 1/2 teaspoon garlic powder
_main
  • 2 large eggs, beaten
  • 1/4 cup milk
  • 6 to 12 cups vegetable oil or shortening for frying
  • 1 cup Jack Daniel's glaze (see Tidbits)
  • 1 teaspoon sesame seeds
  • Do This
    • Restaurant/Brand
      T.G.I. Friday's
    • Instructions

      1. Make the brine by combining the salt and water in a medium bowl. Slice the chicken breast into strips and cut each of the strips in half or into thirds and drop the pieces into the brine. If using tenderloins, slice each of those in half or into thirds and brine. Cover the chicken and chill it for 1 hour.

      2. Heat the oil in a deep fryer, large saucepan, or Dutch oven to 350 degrees F.

      3. After the chicken has brined, rinse all the pieces under cold water and blot dry.

      4. Combine the flour, panko, paprika, salt, and garlic powder in a shallow bowl or pie pan. Beat the eggs in a separate medium bowl and mix in the milk.

      5. First dredge each piece of chicken in the flour mixture, then coat with egg, and toss back into the flour. Do this with about 6 to 8 pieces, allowing them to sit in the flour for a few minutes so that the breading sticks.

      6. Fry 6 to 8 pieces at a time for 5 minutes, or until browned and cooked through. Drain on a rack or a plate lined with paper towels.

      7. Just before serving, gently toss the chicken with the glaze in a large bowl. Arrange the chicken strips on a bed of thinly sliced lettuce on a plate, sprinkle with sesame seeds, and serve with extra glaze on the side.

      Serves 6 as an appetizer.

      Tidbits: Here's my clone of the Jack Daniel's Grill Glaze.

Reviews
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Score: 5.00. Votes: 3
Rating of votes (3)
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Jeremy Dumoit
Jun 30, 2020, 07:34

I have no idea how Todd gets these recipes. Maybe he has a gift and only has to go through several dozen iterations to nail a recipe. However, for this one I think he had an insider. This is the most EXACT copycat recipe I've ever tried. The glaze is a pain in the arse to make, but it IS the Friday's Jack Daniels sauce. I can't believe how accurate this recipe is; and I'm not exaggerating at all. Try it.

R
Feb 19, 2012, 22:00

I have tried other clones over the years and was surprised to see one listed here, as Todd usually has the best clones so I bought the book. This is the best clone I have tried. The breading is dead on and the sauce very close and just as good as the original. I will be making this again for sure!

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