2 tablespoons coarse sea salt
1/2 cup sesame seeds
4 tablespoons dried minced onion
4 tablespoons dried herbes de Provence
2 packages chicken tenders (1 1/2-2 pounds)
1 large shallot, minced
1/2 cup sherry vinegar
Pre-heat oven to 400°F.
Mix the salt, seeds, onion and herbs on shallow plate then coat the chicken tenders in mixture and bake on nonstick baking sheet 18-20 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.