Coconut Chicken Fingers

Here’s a healthy alternative to a kids favorite. Serve these with a spicy chili sauce or a sweet apricot marmalade.

Serves 1/6

Coconut Chicken Fingers
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Ingredients

  • 4 skinless, boneless chicken breasts, cut into 1/2" thick strips
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 cup flour
  • 1 cup buttermilk
  • 1 large egg
  • 1 1/2 cup unsweetened, flaked coconut

Instructions

  1. Preheat oven to 425 degree F. Live cookie sheets with parchment paper.
  2. Season the chicken strips with salt and pepper.
  3. Place flour on a plate.
  4. In a small bowl beat together the milk and egg.
  5. Place coconut on another plate.
  6. Working one strip at a time, dredge the chicken in the flour.
  7. Coat it with the egg mixture.
  8. Coat it the coconut.
  9. Place the strips on your prepared pans.
  10. Bake for 15-20 minutes, or until browned, carefully flipping them halfway through.
Recipe Type: Main Dishes
7.6.4
172

Preheat oven to 425 degree F. Live cookie sheets with parchment paper.
Season the chicken strips with salt and pepper.

Place flour on a plate.

In a small bowl beat together the milk and egg.

Place coconut on another plate.

Working one strip at a time, dredge the chicken in the flour.

Coat it with the egg mixture.

Coat the chicken the coconut.

Place the strips on your prepared pans.

Bake for 15-20 minutes, or until browned, carefully flipping them halfway through.

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