Cashew Crusted Chicken Strips

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Chicken tenders are coated with yogurt, panko bread crumbs, cashews, and seasonings, then baked up until crispy. Served with a homemade honey teriyaki dipping sauce.

Prep Time20

Cook Time20

Total Time40

Course: Main

Servings:

Calories: 1015kcal

Author: Bernadette

Ingredients

FOR THE CHICKEN
2 pounds boneless chicken tenders
1 cup salted cashew pieces processed in a food processor until fine crumbs
12 ounces plain non-fat Greek yogurt
½ cup plain dry or Panko breadcrumbs I recommend Panko for more crunch!
1 teaspoon paprika
1 teaspoon parsley or thyme
¾ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon dried oregano
½ teaspoon black pepper
¼ teaspoon cayenne pepper
cooking spray
FOR THE DIPPING SAUCE
½ cup mayonnaise
2 tablespoons teriyaki sauce
2 tablespoons honey
dash salt
⅛ - ¼ sriracha sauce optional, and depending on how spicy you would like it

Instructions

Preheat oven to 375*F. Spray a large baking sheet with cooking spray. Add the Greek yogurt to a small shallow bowl. In another bowl combine the processed cashews, breadcrumbs, and all of the herbs and seasonings.
Working one at a time, dip each chicken tender in the yogurt to coat lightly, then in the breadcrumbs, pressing the mixture into the chicken pieces, shaking to remove excess breading. Place the coated strip on a large plate and allow to stand for about 10 minutes ( doing so helps the coating stick).
Bake in the preheated oven for 15-20 minutes, turning once, until the chicken is cooked through and the coating is golden. Place onto serving plates and garnish with parsley, if desired.
FOR THE SAUCE
Combine all ingredients in a small bowl and stir well. Cover and refrigerate until ready to serve.

Notes

recipe adapted from Emeril Lagassse Oven Baked Pecan-Crusted Chicken Fingers
http://www.foodnetwork.com/recipes/emeril-lagasse/oven-baked-pecan-crusted-chicken-fingers-recipe/index.html

Nutrition