Wednesday, November 2, 2011

Coconut Chicken Fingers

Okay, so this picture is awful.  I apologize for how weird it all looks but I was in a hurry and it was dark out and I am a terrible photographer.  Let me just say that these taste WAY better than they look.  I also have to give credit as this is not an original recipe.  I am a HUGE fan of a little site called Our Best Bites. If you have never heard of it, I wonder what rock you have been living under, but you need to get your cute little butt over to their neck of cyberspace and drool over all of their recipes.  I promise you there is not a dud in the bunch.  I have been mugging on them for about 2 years now and everything I have tried (and I have tried a LOT) has been delic.
I loved their recipe for crispy coconut fingers and the hilarious description of Red Lobster commercials, but if you want the scoop you will have to go and read it there.
This is my version of this wonderful recipe.  It is great as a family friendly dinner, especially with sweet potato fries and some veggies or you can cut the chicken a little small and thinner and make them as appies for a fun party/get together/night on the couch watching your favorite flick.

Coconut Chicken Fingers
recipe adapted from Our Best Bites
4-6 boneless skinless chicken breasts
1-2 eggs, beaten
1/2 c flour
1/2 tsp seasoning salt
cracks black pepper

1 c panko bread crumbs
3/4 c shredded coconut

1 1/2 tsp garlic powder
1/2 tsp salt
1/2-3/4 tsp curry powder
a few shakes onion powder
1/8 tsp ginger powder

With a sharp knife, cut tenderloins off back of chicken breasts (the little flappy part), and then cut the remainder of the breast into chicken strip shapes, in whatever size you like.  If these are a meal, you can cut them into about 3 strips or if they are an appetizer, cut them into about 4-5.
You will need 3 separate shallow dishes.  In the first one, mix flour and seasoned salt.  In second the beaten eggs (start with one and add another if needed).  In the third, mix panko, shredded coconut (I like to chop it a bit smaller but you can leave it whatever size you like) and the seasonings.  In assembly line fashion dip each of the tenderloins and strips of chicken first in the flour, shaking off excess, then into the egg allowing excess to drain off and then into the panko mixture, rolling around to coat well.  Your fingers will be a sticky mess so it is good to keep one clean and use one for dredging.  Repeat for all of your chicken placing on a foil lined baking sheet that has been sprayed.  Bake at about 450F for 15-25 minutes, depending on the size of your chicken pieces (obviously smaller ones need less time).  On average they will need 18-20 minutes.

Serve these with any dip you like.  I am partial to a peach BBQ sauce (also found on OBB) or I like the sweet and spicy thai red chili dip that you can get at most grocery stores (at Superstore it is the PC Memories of Thailand).
These work for kids, grownups and girls night outs alike.  Go forth and cook, my pretties.

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