COCONUT TIKKA MASALA CRUSTED CHICKEN

CHICKEN FINGERS FOR ADULTS! Epic win.

The other night, my husband made these awesomely flavored crusted chicken strips. We ate a week’s worth together in one night while watching Narcos. One bite in and I knew I’d be remaking them STAT.

Firstly, I had no idea that Tikka Masala seasoning existed. Like chai, Tikka Masala is a mixture of a lot of other seasonings that you know. Getting it all in one bottle made making this dish super duper easy. The crust is quite literally a mixture of panko, shredded coconut, Tikka Masala seasoning, salt, and pepper.

NOTE. these are baked BUT we did also try them fried. They’re good that way too but I found that frying them made the flavors less distinct making them feel like any other chicken finger you’ve had in the past. Whereas baking them really allows for the coconut and Tikka Masala flavors to jump out. (it smells amazing when you open the oven and the air flows out)

Recipe by my husband Franklin Williams. Writing up and photos by moi, Michelle Williams.

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COCONUT TIKKA MASALA CRUSTED CHICKEN

Yield: 6 Servings

Author: Michelle Williams

Prep time: 15 MinCook time: 20 MinTotal time: 35 Min

Ingredients

• Boneless Skinless Thin Cut Chicken Breast (1 lb, washed and dried)
• All-Purpose Flour (1 cup)
• Eggs (2)
• Panko (1 cup)
• Unsweetened Shredded Coconut (1 cup)
• Tikka Masala Seasoning (2 tbsp)
• Salt (1/8 tsp)
• Pepper (1/8 tsp)

KITCHEN ITEMS

• Mixing Bowls (2. At least one should be large)
• Dinner Plate
• Whisk
• Silpat
• Baking Sheet

Instructions

TO SET UP YOUR DREDGING STATION

1. Preheat your oven to 350º.
2. Line up your dinner plate first, then your two mixing bowls, and then your silpat lined baking sheet.
3. Pour your flour on your plate.
4. Beat your eggs in your first bowl.
5. Combine your panko, coconut, tikka masala seasoning, salt, and pepper in your large bowl. Whisk it all together until it’s fully and evenly combined.

TO COAT AND BAKE YOUR CHICKEN

1. Go through the dredging process one piece of chicken at a time.
2. Coat your first piece of chicken in flour on your plate.
3. Then dip your flour coated chicken into your eggs. Once it’s fully coated in egg, lift your chicken from one end and let any excess egg drip off.
4. Then put your chicken in your crumb mixture bowl and fully coat it with crumbs.
5. Place your crusted piece of chicken onto your Silpat lined baking sheet.
6. Bake until you have an internal temperature of 155º. Poultry is technically ready at 165º but it continues to cook when you take it out of the oven. Taking it out at 155º will keep your chicken from getting dried out. If you take it out at 165º it will continue to raise in temperature and dry out a bit.

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