Chicken Fingers & Curry Ketchup

Ingredients

• 1 tbsp olive oil 2 scallions, thinly sliced 1 teaspoon curr y powder
• 1 cup ketchup 1 cup corn ake crumbs � cup grated Parmesan

Instructions

1. 1

   cheese 2 teaspoons paprika � teaspoon garlic salt � teaspoon nutmeg teaspoon cayenne pepper 2 eggs 2 pounds chicken tenders (about 12) Heat oven 450�.

2. 2

   Line a baking sheet with nonstick foil.

3. 3

   In a small saucepan, heat olive oil over medium heat.

4. 4

   Add scallions; cook 2 minutes until softened.

5. 5

   Add curr y powder; cook for 1 minute.

6. 6

   Stir in ketchup and take o the heat.

7. 7

   Cool, cover and refrigerate until ready to ser ve.

8. 8

   In a shallow glass dish, mix together corn ake crumbs, Parmesan cheese, paprika, garlic salt, nutmeg, and cayenne.

9. 9

   In a second glass dish, lightly beat eggs.

10. 10

    Dip chicken pieces in egg then into corn ake mixture to coat completely.

11. 11

    Place chicken on prepared baking sheet.

12. 12

    Bake at 450� for 20 minutes until an instantread thermometer registers 160� when inserted into the thickest part of chicken.

13. 13

    Remove from oven and cool.

14. 14

    Set out with curr y ketchup or bottle of BBQ sauce.