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Meat
Easy
6 Servings
Allergens 
50 Minutes
Diets
These chicken strips breaded in coconut, ground nuts, bread crumbs, curry, and seasoned salt provide a mouthful of flavorful crunch with each bite. The egg and salad dressing act together to lock in moisture.
1 pound chicken breast, pounded thin and cut into strips
1/2 cup shredded unsweetened coconut
1/3 cup bread crumbs or Gefen Panko
1/3 cup ground nuts (walnuts, pecans, almonds etc.)
2 teaspoons curry spice
2 teaspoons seasoned salt (my favorite is Lawrys)
2 beaten eggs
1/4 cup salad dressing (I use French but you could use whatever you have in the fridge, Caesar, Haddar Creamy Italian, Thousand Island, etc.)
salt, to taste
pepper, to taste
Preheat the oven to 400 degrees Fahrenheit.
Clean and cut up your chicken pieces.
Prepare a shallow dish with coconut, bread crumbs, ground nuts, curry, and seasoned salt. Stir to combine.
Prepare a bowl with the two beaten eggs and salad dressing.
Cover a large baking sheet with Gefen Parchment Paper, spray liberally with cooking spray.
Dip your chicken strip first into the beaten egg mixture, and then coat in the coconut crumb mixture. As you finish each strip, add to the baking pan. Spray the tops of the chicken strips with cooking spray.
Lower oven temperature to 350 degrees Fahrenheit for 30 minutes, flipping midway to ensure all sides are crunchy!
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