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Crispy Tenders with Cashews and Curry Recipe

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This recipe for Crispy Tenders with Cashews and Curry is from Betty White's Cookbook Vol 2, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1¼ lbs chicken tenders, patted dry
1/2 tsp coarse kosher salt
1/4 tsp freshly ground black pepper
1/2 cup coconut milk
1 tbsp red curry paste
1/2 tsp Asian fish sauce or soy sauce
3/4 cup roasted, salted cashews
3/4 cup unsweetened coconut flakes
3/4 cup cornflakes
Lime wedges for serving
Directions:
Directions:
Preheat oven to 450°F.
Lightly grease a large baking sheet.
Gently pound the chicken tenders to ¼ inch thick.
Season with salt and pepper.
In a wide shallow bowl, whisk together the coconut milk, curry paste and fish or soy sauce.
In a food processor, pulse together the cashews and coconut flakes until finely chopped.
Add the cornflakes and pulse until just blended.
Transfer to another wide shallow bowl.
Dip a tender in the coconut mixture, letting the excess drip off.
Then dip on the cashew mixture, thoroughly coating.
Transfer to the baking sheet and repeat with the remaining chicken.
Bake, turning once halfway through until golden, abput 10 minutes total.
Number Of Servings:
Number Of Servings:
Serves 4-6
Preparation Time:
Preparation Time:
25 minutes
Personal Notes:
Personal Notes:
You can use boneless, skinless breasts cut into 1/2 inch wide strips to replace the tenders.
Per serving:
377 calories
20.4g fat
385mg sodium
24.3g carbs
2.4g fiber
25.8g protein

 

 

 

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