Nutty Chicken Strips Recipe
Nutty Chicken Strips Recipe photo by Taste of Home
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Nutty Chicken Strips Recipe

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“I enjoy cooking for my parents and two brothers,” relates Betsy Baertlein, 17, of Mazeppa, Minnesota. “I usually prepare things that are a little out of the ordinary. These strips, seasoned with curry, are great for a family game night.”
TOTAL TIME: Prep: 20 min. Cook: 20 min.
MAKES:6 servings
TOTAL TIME: Prep: 20 min. Cook: 20 min.
MAKES: 6 servings


  • 1 cup (8 ounces) plain yogurt
  • 2 tablespoons minced fresh cilantro
  • 1 tablespoon honey
  • 1 large egg
  • 1/2 cup 2% milk
  • 1 cup soft bread crumbs
  • 1/2 cup chopped almonds
  • 2 tablespoons minced fresh cilantro
  • 1-1/2 teaspoons curry powder
  • 1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch-wide strips
  • 1/4 cup all-purpose flour
  • 1/4 cup canola oil


  1. Mix yogurt, cilantro and honey. Refrigerate, covered, until serving.
  2. In a shallow bowl, whisk together egg and milk. In another bowl, toss bread crumbs with almonds, cilantro and curry powder. Toss chicken strips with flour to coat lightly; shake off excess. Dip both sides in egg mixture, then in crumb mixture.
  3. In a large skillet, heat oil over medium heat. In batches, cook chicken until golden brown, 5-6 minutes per side. Drain on paper towels. Serve with sauce. Yield: 6 servings.
Editor's Note: To make soft bread crumbs, tear bread into pieces and place in a food processor or blender. Cover and pulse until crumbs form. One slice of bread yields 1/2 to 3/4 cup crumbs.
Originally published as Nutty Chicken Strips in Taste of Home February/March 2006, p52

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Lady Fingers
Reviewed Aug. 29, 2016

"A really tasty, fairly low carbohydrate dinner. The breading was crunchy and stayed on well, and the almond flavor came through nicely. The yogurt, cilantro and honey dip surprised me. I really liked it! And the cilantro flavor was mild, even though it's what ties the sauce and the breading together.

My only complaint with the recipe is that it contains no seasoning (salt) at all, and I did think some was needed. About a quarter teaspoon for the cup of dip was right for us. I added a bit of salt to the breading mixture too, but not quite enough. Once we seasoned it a bit more, the flavors really bloomed."

Nan Mock
Reviewed Aug. 26, 2016

"My family and I enjoyed this recipe tonight. In the coating I used honey-roasted almonds, chopping them in the food processor before combining them with the bread crumbs. The almonds bring a sweet crunch to the chicken. The sauce was very good too: yogurt, cilantro & honey is a combination I had not tried before!"

Reviewed Aug. 26, 2016

"This chicken is really good. All the flavors go together so well. I divided the cilantro in half for both the sauce and the chicken. Due to allergies, I switched out sour cream for the yogurt. The sauce is delicious. I made my chicken topping a little more rustic with coarsely chopped almonds and coarsely grated bread. Instead of frying the chicken in a skillet, I decided to bake this in the oven at 375 degrees F for about 25 minutes."

Reviewed Apr. 17, 2012

"My kids are pretty picky eaters. So I decided to make something that was somewhat normal, chicken fingers, for dinner. They scarfed it down and loved every bite. A definite do again. Served with some veggies and rice pilaf for a perfect meal."

Reviewed Dec. 18, 2011

"Excellent flavor! I made this for the Xmas party and everyone loved it! Even the person who doesn't like cilantro. The dip was the best! I did add about 1 tsp more of honey since you can taste that plain yogurt just a bit too much - but that is just my tastebud! The whole thing was a hit!"

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