I've never tried this, just saw it on another board and had to snatch it up! There are actually 11 spices in the above combination, but an additional 3 ingredients were necessary to get that special flavor.
This recipe is from the "How to cook Everything" cookbook by Mark Bittman - It is wonderful and I recommend that you try the recipe as is without substituting anything however if you don't like curry substitute other mixed spices more to your personal taste. The chicken is crunchy outside, tasty and moist inside. I served it with rice, green beans & baby carrots. You'll make this one again
This recipe comes from the restaurant "Brennan's" located in New Orleans. No one has to know how simple and quick it is. I posted this recipe exactly as it was in the book, however, if you like a little "heat" please feel free to add some cayenne pepper to taste.
This is a recipe I created after trying several baked chicken finger recipes. I like this combination of seasonings, but it's always fun to try different things. You could use saltines, other crackers, other spices, etc!
This chicken is very moist. I usually use Club crackers for this and love the buttery flavor in the coating. Leftovers (if there are any) reheat well on a baking stone in the oven. I sometimes make another version of the gravy and don't always use the soup. But, the flavor of this compliments the chicken well and is very easy to prepare. The complete meal is served with mashed potatoes, biscuits, corn and a tossed salad....dessert is usually pie!
This is a recipe that I developed from a mixture of recipes, adapting to our tastes. I hope you enjoy it :) Time to make doesn't include time to marinate. Cooking time is an estimate, depending on how hot your grill is and how big your chicken cubes are. :)
This came from Cooking Light as a Turkey Tetrazzini, but I used leftover chicken which worked well. Very creamy and yummy! This can be made ahead and refrigerated--just bake before you're ready to serve. It makes 6 very generous servings.