Lemon Chicken Strips

Lemon Chicken Strips

23

"A quick and easy family-pleasing dish. Chicken tenders are coated, baked and then served with a mild curry sauce."
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Ingredients

35 m servings 236 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 236 kcal
  • 12%
  • Fat:
  • 4.2 g
  • 6%
  • Carbs:
  • 17.5g
  • 6%
  • Protein:
  • 31.2 g
  • 62%
  • Cholesterol:
  • 128 mg
  • 43%
  • Sodium:
  • 578 mg
  • 23%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 400 degrees F (200 degrees C).
  2. In a bowl, stir together paprika, salt, and pepper. Sprinkle seasoning over chicken pieces. Dip pieces in egg, then dredge in bread crumbs. Arrange chicken pieces in a single layer in an aluminum foil-lined 15x10-inch jelly roll pan.
  3. Bake in preheated oven for 15 minutes, turning once.
  4. In a small saucepan over medium-low heat, stir together SPLENDA(R) Granulated Sweetener, lemon juice, and curry powder, stirring until sweetener dissolves, about 5 minutes.
  5. Drizzle lemon sauce over chicken, return to oven, and bake 5 minutes more.

Footnotes

  • Note
  • This is a reduced sugar version of a recipe originally submitted by an Allrecipes home cook.
  • Serving Size: 4 oz prepared chicken tenders

Reviews

23
  1. 38 Ratings

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Most helpful positive review

I like the flavor of the recipe but made a few changes. I mixed the sauce with 1/4 cup sugar, 1/2 Lemon juice, and the 1 teaspoon Curry power and then brought to a boil. I thickened the sauce ...

Most helpful critical review

This is VERY lemony. The chicken and sauce were good but the sauce did not glaze the chicken, it's too thin. Using Splenda left an awful fake aftertaste. My family didn't seem to notice too m...

I like the flavor of the recipe but made a few changes. I mixed the sauce with 1/4 cup sugar, 1/2 Lemon juice, and the 1 teaspoon Curry power and then brought to a boil. I thickened the sauce ...

Pretty tasty. I used panko crumbs on the chicken because I like the crunch. After I made the sauce, I sauted up some onions, snow peas and water chestnuts and added them to the sauce. I served t...

My family really liked this. It was really easy, which is a big plus for me. The chicken was sweet and flavorful, and the curry was not too strong to be overpowering. I used regular sugar, be...

These are really good! The first time I made them as chicken strips and the second time I did full chicken breasts. That worked just as well! This goes really well with brown rice.

This is VERY lemony. The chicken and sauce were good but the sauce did not glaze the chicken, it's too thin. Using Splenda left an awful fake aftertaste. My family didn't seem to notice too m...

Great recipe! Easy and it was loved my all in the household. Added it to our monthly rotation! Thanks!

This was yummy! I used brown sugar instead of sweetener though. Nice and flavourful and creamy.

my husband and I loved it, the kids were not so sure, but I modified some. I did not have enough lemon juice, so I used half citrus pop. The kids usually like anything with the sauce separate an...

Fantastic, will make again any day.