Serves 4 (serving size: 3 chicken fingers)
Place flour in a shallow bowl. Combine tahini, water, shallots, lemon rind, and lemon juice in another shallow bowl. Combine breadcrumbs, sesame seeds, onion powder, 1/4 teaspoon kosher salt, and pepper in a third shallow bowl. Coat each chicken breast tender in flour, then tahini mixture, then breadcrumb mixture. Heat canola oil in a large nonstick skillet over medium heat. Add chicken to pan; cook 2 minutes on each side or until golden brown and done. Sprinkle evenly with 1/2 teaspoon kosher salt. Serve with lemon wedges.