- 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
- Mix yogurt, cilantro and honey. Refrigerate, covered, until serving.
- 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.
- 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.
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
Reviews for Nutty Chicken Strips
"I prepared these chicken strips for dinner tonight. They are not only easy to prepare but delicious. The cilantro did not over power the strips and the dipping sauce simply made these little strips shine. Be sure to use the leafy end of the cilantro and not the stems as the stems tend to be bitter. I did substitute a chicken seasoning from Penzey’s in place of the curry powder, otherwise, I followed the recipe exactly. We were both members of the clean plate club. I highly recommend this recipe as a Volunteer Field Editor."
"These strips were really good and came together fairly quickly, in about 25 minutes total. While my 3 year old son loved the sauce, the rest of the family was more ambivalent about it. My husband would have preferred something spicier and I would have liked more of a honey mustard type sauce. The strips were really good though - we really liked the almonds and the curry was a good addition too. I'd make these again but with a different type of sauce."
"I must admit, I'm not much for curry, but these are really good. The curry and cilantro are just enough to make you wonder "what is that flavor?" You might not be able to guess what it is, but you will definitely go back for more!! I will say, we don't usually add sauces, so I skipped that for my family, and just added a drizzle of honey, so good, I want to make more!!"
"We really enjoyed this recipe! The cilantro and curry give these chicken strips such a unique flavor! I did take extra caution in cooking, so the bits of nuts wouldn't burn . They do tend to burn easier because of the oil in them! Overall great recipe, and we will make again!"
"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."
"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!"
"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."