Instructions

• Preheat the oven to 475°F. Line a rimmed baking sheet with foil.
• Place the chicken pieces in a large bowl and pour the 3/4 cup buttermilk over them. Toss to coat and set aside while you prepare the coating.
• In a shallow dish or pie plate combine 1 1/2 cups Panko (or crushed corn flakes) and 2 tablespoons whole wheat flour (or cornmeal). Mix to combine.
• Working one piece at a time, lift the chicken from the buttermilk, let excess drip off, then dredge in the crumb mixture, pressing gently so the crumbs adhere. Arrange the coated pieces in a single layer on the prepared baking sheet, leaving space between them. Use a second baking sheet if necessary to avoid crowding.
• Bake at 475°F for 10–12 minutes. Use tongs to gently flip each piece, then bake 10–12 minutes more, until the coating is golden and the chicken is cooked through (internal temperature 165°F or no pink in the center).
• Reduce the oven temperature to 400°F.
• While the chicken bakes, make the sauce: in a small to medium saucepan combine 1 cup mango chutney, 1 tablespoon orange juice, 1 tablespoon low sodium soy sauce, 2 teaspoons jerk seasoning, 2 teaspoons Thai red curry pate, and 1/2 cup water. Bring to a boil over medium-high heat, then reduce the heat and simmer about 5 minutes, until the sauce has thickened slightly.
• Remove the sauce from the heat and stir in the juice and zest of 1 lime and 1/2 cup chopped fresh cilantro. Set the saucepan aside.
• Using tongs, dip each baked chicken piece into the sauce, allowing excess to drain back into the saucepan, then return the coated pieces to the baking sheet. Repeat until all pieces are coated.
• Return the baking sheet to the oven at 400°F for 5 minutes to warm and help the sauce set on the chicken.
• Remove from the oven and serve immediately with sliced jalapeños and any extra sauce for dipping.