Recipe

Baked Buffalo Chicken Fingers With Curry Yogurt Dip Recipe

	Mellybelly / All my dishes 1 year, 8 months ago I made these tasty strips up for dinner yesterday to satisfy my buffalo wings craving! The curry dip is a great complement to these spicy chicken fingers! Prep:10m Cook:20m Servings:2	Mellybelly
	chicken buffalo baked fingers strips

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Ingredients

1/2 cup low-fat yogurt

1 1/2 tbsp mayonnaise

1 1/2 tsp curry powder

2 single boneless skinless chicken breast cut into long strips

3 tbsp whole wheat bread crumbs

3 tbsp cornmeal

2 tbsp wheat germ

1 tbsp ground parmesean

salt and freshly ground pepper

1 tsp dried thyme

1/2 tsp cayenne

2 tbsp butter

1 tbsp Frank's Red Hot Sauce

Directions

Preheat oven to 375.

In a small bowl combine yogurt, mayonnaise and curry powder. stir well and refrigerate covered, until needed.

Melt butter in microwave safe bowl in the microwave. Mix in Frank's Red Hot Sauce.

Place chicken strips in butter/hot sauce mixture and stir to coat. set aside while you combine the dry ingredients in a medium sized bowl and mix well.

Line a baking sheet with parchment paper and lightly spray with cooking spray.

With a fork transfer chicken strips one by one into breading, moving with fork to coat all sides, then placing individual strips on prepared baking tray. Spray strips lightly with cooking spray.

Bake chicken strips for 20 minutes. Then enjoy with the curry dip and fresh vegetable sticks for dipping!

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