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Red Curry Chicken Fingers with Crispy Onion Breading

Delicious Red Curry Chicken Fingers with Crispy Onion Breading finished dish
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These Red Curry Chicken Fingers are a delightful fusion of flavors, featuring tender chicken coated in a crispy onion breading. The marinated chicken is baked to perfection, creating a crunchy exterior while remaining juicy inside. Served with a zesty red curry yogurt dipping sauce, these chicken fingers are perfect for any meal or gathering.

Ingredients

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  • 1¾ lbs boneless, skinless chicken thighs, breasts, or tenders
  • 4 tbsp whole-milk plain yogurt
  • 1½ cups panko bread crumbs
  • 2 tbsp Thai red curry paste
  • ¾ cup French-fried onions, crushed
  • 1 tbsp vegetable oil
  • 3 tbsp butter
  • Kosher salt to taste
  • Freshly ground black pepper to taste
  • ⅔ cup whole-milk plain yogurt for dipping sauce
  • 1 tbsp red curry paste for dipping sauce
  • Salt for dipping sauce to taste
  • Red pepper flakes for dipping sauce to taste
  • Lime wedges for serving

Instructions

  1. In a bowl, mix yogurt and red curry paste. Season with kosher salt and freshly ground black pepper. Add the chicken pieces and coat well. Let it marinate for at least 30 minutes.
  2. In a separate bowl, combine panko bread crumbs and crushed French-fried onions.
  3. Remove chicken from the marinade and dredge each piece in the panko-onion mixture, pressing lightly to adhere.
  4. Preheat the oven to 450°F (230°C). Arrange the coated chicken fingers on a baking sheet lined with parchment paper. Drizzle with vegetable oil and bake for 20-25 minutes, or until golden brown and crispy. Melt butter and brush over the chicken during the last 5 minutes of baking.
  5. In a small bowl, mix yogurt and red curry paste for the dipping sauce. Season with salt and red pepper flakes to taste. Serve with lime wedges on the side.
  6. Serve the crispy chicken fingers hot with the red curry yogurt dipping sauce.

Nutrition

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