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Wheaties®-Crusted Curry Chicken Tenders

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  • Prep 15 min
  • Total 35 min
  • Servings 4
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Wheaties cereal isn't just for breakfast anymore. These crunchy tenders are easy to prepare, and a great way to add more whole grains to the dinner table.
By Stephanie Wise
Created Nov 16, 2011
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Ingredients

  • Cooking spray
  • 2 eggs
  • 1 tablespoon Dijon mustard
  • 1 teaspoon salt
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 3 teaspoons curry powder
  • 2 cups finely crushed Wheaties™ cereal
  • 3 boneless skinless chicken breasts, cut into 1-inch-wide strips

Steps

  • 1
    Heat oven to 400°F. Line cookie sheet with parchment paper or silicone baking mat; top with cooling rack or grill top. Spray rack with cooking spray.
  • 2
    In shallow bowl, beat eggs, mustard, salt, cumin, paprika and 1 teaspoon of the curry powder. In another shallow bowl, mix crushed cereal and remaining 2 teaspoons curry powder.
  • 3
    Dip chicken strips into egg mixture; coat with cereal mixture. Place chicken on rack. Lightly spray coated chicken with cooking spray.
  • 4
    Bake about 20 minutes or until no longer pink in center and golden brown. Serve warm.

Tips from the Betty Crocker Kitchens

  • tip 1
    To crush the cereal, place in food processor and process with on/off pulses until fine crumbs form. The crumbs should look like bread crumbs.
  • tip 2
    Make curried ketchup to go along with your whole grain-covered chicken tenders—mix together 1/2 cup ketchup with lime juice and curry powder to taste.
  • tip 3
    Pound chicken to tenderize before cutting into strips so tenders don’t toughen during baking.

Nutrition

Nutrition Facts are not available for this recipe
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