SNACKTIME FUN: Crispy Coconut Chicken Fingers
Crispy Coconut Chicken Fingers
Recipe by Our Best Bites
Serving size: 12 chicken tenders
1-2 eggs (start with one and crack another if it runs out)
1/2 C flour
1 C sweetened coconut flakes
1 C panko bread crumbs
1 1/2 tsp garlic powder
3/4 tsp table salt
3/4 tsp curry powder
1/4 tsp onion powder
1/8 tsp cayenne pepper (you can leave this out if you want to skip the spice for the kiddos)
preheat oven to 450 degrees.
Give coconut a rough chop so it’s about the same size as the panko pieces
Combine it with Panko and spices in a shallow dish. Mix well to distribute all of the spices.
Lace the flour in another shallow dish, and the egg in another.
Working with one chicken tender at a time, dredge in flour, then dip in egg.
Coat in the coconut Panko mixture. Press in with your fingers to make sure the entire thing is well coated.
Place chicken tenders on a foil-lined baking sheet that has been sprayed with non-stick cooking spray.
Drizzle olive oil on top to help them crisp nicely.
Bake in your 450 degree oven for about 20 minutes or until juices run clear.
If your tenders are on the small side, they could even be done in about 15 minutes so keep an eye on them. If they’re big they can take more like 25. The coconut will be nice and golden and the panko crisp, but light in color still.
Thanks http://www.ourbestbites.com/2009/11/crispy-coconut-chicken-fingers/ for your recipe!