Friday, January 29, 2010

Coconut Curry Chicken Strips

Absolutely Delicious and Light.  These strips of chicken are oven baked and have the perfect accent of spicy curry and sweet coconut.  I loved the crunchy texture, and the chicken cooked to a mouthwatering moisture in the center.  I dipped mine in barbeque sauce like a good Southern girl.  

Just make these; you won't be let down.  A Hot Yoga Food Creation.  Do it now.

2 lbs chicken, cut into 1 inch wide strips
1 egg
1 cup flour
1/2 cup unsweetened shredded coconut
1 cup plain corn flakes
1/2 t. seasoned salt
1.5 T. curry powder
1 T Spike seasoning (optional)
1 t. parsley

The Method
Preheat oven to 500 degrees F.  In one bowl, whisk the egg, set aside.  Place the corn flakes in a large plastic baggie, seal it, then pound the corn flakes with your hand until they are ground to small bits.  Open baggie and add the seasonings and coconut.  (If you don't want to use a plastic baggie, use a plate like the picture below.)  Place the flour on a plate and dip the chicken strips in it until they are each lightly coated.  Then, dip each strip in the whisked egg, and shake off any excess.  Lastly, coat them in the corn flake mixture.  

Place the coated chicken strips on a greased cookie sheet (I line mine with foil) and lightly spray them with cooking oil.  

Place in oven on one side for 15 minutes.  Then flip them over and heat for an additional 10 minutes.  They should crisp to a light, golden brown color.

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