Friday, April 1, 2011

Curry Oven Baked Chicken

These tasty chicken strips are easy to prepare and bake, and they're much lower in fat than fried chicken strips. Feel free to cut the chicken into nugget shapes or use tenderloins.

Curry Mayonnaise Oven Fried Chicken
  • 1/4 cup light mayonnaise
  • 1 1/2 teaspoons curry powder blend
  • 1 teaspoon lemon juice or vinegar
  • few drops of hot sauce
  • 1 pound chicken breast, cut in strips
  • 1 cup fine dry bread crumbs
  • 1/2 teaspoon seasoned salt
  • 2 teaspoons dried parsley flakes
  1. Heat oven to 375°.
  2. Combine the mayonnaise, curry powder, lemon juice, and hot sauce. Coat the chicken pieces with the mixture.
  3. In another bowl, combine the bread crumbs, salt, and parsley flakes. Roll coated chicken strips in the crumb mixture.
  4. Arrange chicken in a lightly greased shallow baking dish. Bake for 30 to 35 minutes, turning once about halfway through cooking. The chicken should be tender and juices will run clear when pierced with a fork.
We served the chicken with jasmine rice. Also, we prepared extra mayonnaise to add as a dripping sauce for the chicken.

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