Do you ever have those recipes you haven't made in a while, then when you break them out again you're like, "um....why haven't I been making this every week?" Hello coconut chicken fingers. Thanks to the panko, these crisp up really nicely in the oven and they have a nice subtle curry flavor that gives the coconut flavor just a little bit of extra punch. Oh so tasty. I'm not gonna lie though, I rarely have chicken tenderloins on hand so I almost always just use chicken breast cut into small pieces. Still delicious, don't worry.
Crispy Coconut Chicken Fingers
Number of Servings: 3-4
Time to Prepare: 35 minutes
- 2/3 cup sweetened, shredded coconut
- 2/3 cup panko bread crumbs
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/2 tsp curry powder
- 1/4 tsp onion powder
- a pinch of cayenne pepper
- 1/2 cup flour
- 2 eggs, beaten
- 8 chicken tenders (or 2-3 chicken breasts cut into pieces)
- olive oil
Preheat oven to 450 degrees. Combine coconut, panko, and spices in a shallow dish and mix well. Place the flour in another shallow dish, and the eggs in another. Dredge one chicken tender in flour, then dip in egg, and finally coat in coconut mixture. Press in with your fingers to make sure the entire thing is well coated. Repeat with remaining chicken.
Place chicken tenders on a foil-lined baking sheet that has been sprayed with non-stick cooking spray. Drizzle a bit of olive oil over the chicken.
Bake in your 450 degree oven for about 20 minutes or until juices run clear. This could take more or less time, depending on the size of your chicken pieces so just keep an eye on them.
Source: adapted from Our Best Bites
No comments:
Post a Comment