Sweet Curry and Corn Flake Chicken Fingers

Sweet Curry and Corn Flake Chicken Fingers

Serves 4
These chicken fingers are marinated in sweet orange juice concentrate, then coated with corn flakes, coconut and curry powder. They're irresistible! For an extra sweet touch, use frosted flakes instead of regular corn flakes. Serve with steamed baby carrots and brown rice for a complete meal.
  • 1 1/2 pound boneless, skinless chicken breast, cut into 3-inch strips
  • 1/2 cup frozen orange juice concentrate, thawed*
  • 4 cloves garlic, finely chopped
  • 2 eggs
  • 3 1/2 cup cups corn flakes cereal, crushed*
  • 1/2 cup shredded unsweetened coconut
  • 2 tablespoons light brown sugar*
  • 2 1/2 teaspoon curry powder
  • Salt and pepper to taste
  • 2 tablespoons butter, melted*
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Put chicken, orange juice concentrate and half of the garlic into a bowl, toss well, cover with plastic wrap and refrigerate, turning chicken occasionally, for 2 hours or overnight.

Preheat oven to 350°F. In a small bowl, beat the eggs; set aside. In a large bowl, combine corn flakes, coconut, sugar, curry powder, salt, pepper and remaining garlic.

Working with one piece of chicken at a time, dredge in the egg, shake off any excess and transfer to bowl with corn flake mixture. Dredge all over to coat, pressing the mixture into the chicken to make sure it sticks.

Transfer chicken to a parchment paper-lined baking sheet as done. Once all of the chicken is coated, drizzle with butter and bake until just cooked through, about 20 minutes.
Nutritional Info: 
Per Serving: 540 calories (130 from fat), 14g total fat, 8g saturated fat, 220mg cholesterol, 640mg sodium, 54g carbohydrates, (4 g dietary fiber, 25g sugar), 46g protein.

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