Chicken Fingers & Curry Ketchup

Chicken Fingers & Curry Ketchup
Servings: 8 Prep 15 mins Bake 450°F 20 mins to 22 mins Cook 3 mins


  • 1 tablespoon olive oil
  • 2 scallions, trimmed and sliced thin
  • 1 teaspoon curry powder
  • 1 cup ketchup
  • 1 cup cornflake crumbs
  • 1/4 cup grated Parmesan cheese
  • 2 teaspoons paprika
  • 1/2 teaspoon garlic salt
  • 1/4 teaspoon nutmeg
  • 1/8 teaspoon cayenne pepper
  • 2 eggs
  • 2 pounds chicken tenders (about 12)

Make It

1. Heat oven to 450 degrees F. Line a baking sheet with nonstick foil.

2. In a small saucepan, heat olive oil over medium heat. Add scallions; cook 2 minutes until softened. Add curry powder; cook for 1 minute. Stir in ketchup and take off the heat. Cool, cover and refrigerate until ready to serve.

3. In a shallow glass dish, mix together cornflake crumbs, Parmesan cheese, paprika, garlic salt, nutmeg and cayenne. In a second glass dish, lightly beat eggs. Dip chicken pieces in egg then into cornflake mixture to coat completely. Place chicken on prepared baking sheet.

4. Bake at 450 degrees F for 20 minutes or until an instant-read thermometer registers 160 degrees F when inserted into the thickest part of chicken. Remove from oven and cool.

5. Wrap cooled chicken. Serve with curry ketchup or bottled BBQ sauce for kids.

Nutrition Facts

Servings Per Recipe: 8; Amount Per Serving: cal. (kcal): 212, Fat, total (g): 4, chol. (mg): 120, sat. fat (g): 1, carb. (g): 13, fiber (g): , pro. (g): 29, sodium (mg): 487, Percent Daily Values are based on a 2,000 calorie diet.