Guiltless Oven-Fried Chicken Fingers
- 1 cup low-fat mayonnaise
- 1 tablespoon curry paste, or more
- Kosher salt
- Freshly ground black pepper
- 4 skinless, boneless chicken breasts
- 2 cups panko (Japanese) bread crumbs
Heat the oven to 350 degrees F.
In a large bowl, combine the mayonnaise and curry paste, to taste. Thin this with a little water, 1 tablespoon at a time, until you get the consistency of heavy cream, and season with salt and pepper.
Cut the chicken breasts into thick strips. Drop the strips into the bowl and coat them well with the curry mayonnaise. Cover and refrigerate for at least 5 minutes or up to 1 hour.
Pour the bread crumbs onto a plate and toss the chicken strips well to completely cover them. Put them onto a nonstick baking sheet and into the oven. Cook for 15 to 20 minutes, or until the chicken is browned and cooked through.
Recipe courtesy of George Duran
Recipe courtesy of Aida Mollenkamp
Recipe courtesy of Sandra Lee