Sunday, September 25, 2011
Crispy Coconut Curry Chicken Fingers
Now, we all love fried foods right? I mean, seriously find me one person who doesn't, because I would worship them for their ability to avoid the worst food for all of man kind. Well, I love coconut, chicken and curry so I figured I would throw them all together. I made it the first time without the curry, it was still delicious, but this time I just wanted to try curry so I added it, and this will be the way I make it from now on, because I love curry (don't you know this by now?). I am sure you could do this with shrimp as well, I have never tried it, but would love to know how it comes out. Keep in mind that because this isn't fried there might be a slightly different taste than what you would get if you got these in a restaurant, just understand that your pants will thank you.
Here's there recipe!
2 lbs Chicken tenders
1/4 cup chopped coconut
1/2 cup panko bread crumbs
1 tsp curry powder
1 tsp seasoned salt (or just salt)
Dijon Mustard (1 large squeeze)
1-2 tbsp honey
Preheat oven to 400. It needs to be hot to get the pretend fried crunch. Marinate the chicken strips in honey dijon mix. It should be thick enough to stick to the chicken and you can control the sweetness. Mix all of the other ingredients together in a plate and roll each chicken finger in the crumb. Place on a sprayed cookie sheet (should be metal for optimal heat) and pop into the oven.
Now the tricky part is letting the chicken cook at a high temp, and then turning over and cooking the other side so what I have been doing is bake first for about 20 minutes. Very gently release each piece of chicken from the bottom trying not to rip the coating off the chicken. Once each piece is flipped, put back in the oven and broil on low setting until the top is lightly browned. You may even want to broil the other side too, its up to you but at this point the chicken is cooked, we are just now trying to get a nice crispy coating.
I like to serve these with french fries baked on a pizza crisping pan like this one to the right (if you want to buy it, click on it and you will be re-directed to amazon). Spray the fries lightly and sprinkle with seasoned salt. If you are wondering why I spray them first, I usually buy the cheap store brand of fries which are not pre-coated in lots of oil.
For sauce, I love using La Choy Sweet and Sour or there is a (please excuse this) Cock Brand Spring Roll Sauce or Sriracha, all of which go nicely with the curried coconut chicken.
OOOORRRRR A satay peanut sauce would be amaaaaziiiiing!