Can you guess the thing that I love the most about football season? It’s the food! I bet no one here is surprised by that answer. Jeez. I’m so one dimensional and predictable. Sorry guys. How do you put up with me?
Comfort food comes to mind when I think of football parties. It’s all about the dips and chips, buffalo wings, pizza, chili and of course, the beer. I also think game day food should be easy to prepare. Because no one want to be stuck in the kitchen when they are trying to watch the game. That is not conducive to maximum football-watching enjoyment.
Side note: I watched the Miss America Pageant last night while shoving Oreos in my face. That wasn’t the best idea. Especially when the time came for the bathing suit competition. Insert feelings of guilt right here. Anyways…..
These little chicken poppers are the perfect thing to try out at your next football party. They are fast, bite sized, dip-able and a surefire crowd pleaser. The chicken pieces are coated in a mixture of cashews and coconut before being baked in the oven. And the dip is made with Greek yogurt, for a lower calorie/higher protein option than a lot of other dips out there. So they aren’t even all that terrible for your waistline!
Cashew-Coconut Chicken Bites with Honey-Curry Yogurt Dip
- For the Chicken
- 1.5 lbs bone-less, skin-less chicken breasts
- 1 cup cashews (I used roasted and unsalted)
- 1/2 cup Panko bread crumbs
- 1/2 cup shredded coconut
- 1/2 tsp. salt
- 1/2 tsp. black pepper
- 1/2 cup buttermilk
- For the Dip
- 1 cup Greek yogurt
- 2 tablespoons buttermilk
- 2 tablespoons honey
- 1 tablespoon curry powder
- 1 tsp. ground coriander
- 1/2 tsp. salt
- 1/4 tsp. ground cumin
- 1/4 tsp. black pepper
- Place the chicken breasts in your freezer for 30-40 minutes. This will make them firmer and easier to cut.
- Meanwhile, in the bowl of your food processor with the blade attachment, pulse the cashews until they are broken down into small pieces. Add the bread crumbs, coconut, salt and pepper and pulse 2-3 times to combine. Pour the mixture into a large shallow bowl or plate. Set aside.
- Pre-heat your oven to 400 degrees. Line a baking sheet with parchment paper and spray it with non-stick cooking spray. Set aside.
- Cut the chicken breasts into small pieces, about 1 1/2 inches in size. Place the chicken pieces into a bowl or zip-lock bag and pour the buttermilk on top, tossing to coat the chicken.
- Dip the chicken pieces in the cashew mixture, rolling them around to coat them on all sides and pressing to adhere the mixture. Transfer to your prepared baking pan. Bake the chicken in your pre-heated oven for 15-17 minutes, or until the chicken is cooked through. Remove form the oven and set aside to cool slightly.
- Make the dip. Whisk together all the ingredients in a medium bowl until smooth and well combined.
- Serve the chicken bites with the yogurt dip and a handful of toothpicks!
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