- 3 cups panko breadcrumbs
- 2 cups all-purpose flour
- 1 tablespoon curry powder
- 1 tablespoon salt
- 1 teaspoon black pepper
- ½ teaspoon cayenne pepper
- ½ cup (120 ml) Florida orange juice
- 3 large eggs
- 2 pounds boneless, skinless chicken, cut into strips
Preheat oven to 400° F. Place breadcrumbs on baking sheet; bake for 5 to 8 minutes. Stir well; bake for an additional 5 minutes until toasted. Remove from oven; cool. Place breadcrumbs in shallow dish; reserve.
In shallow dish, combine flour; curry powder, salt, pepper and cayenne pepper; mix well. In shallow bowl, whisk together orange juice and eggs. Dredge chicken strip in flour mixture to coat, shaking off any excess; dip in orange juice mixture, then roll in breadcrumbs. Place coated chicken strip on baking sheet; reserve. Repeat with remaining chicken strips. Bake chicken for 10 to 12 minutes. Serve with favorite dipping sauce.