6 Servings
50 Minutes
Allergens
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.
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!
