Tuesday, October 2, 2012

Oh Yum - Coconut Crusted Chicken Fingers

Coconut Crusted Chicken Fingers
Okay, everyone knows that chickens don't really have fingers, but that's beside the point!

Tried these the other night and they were sooooo good - and not too hard to make.

I'm not going to give exact amounts because it depends on how big a batch you're going to make, but this is pretty much fail-proof.

Frozen Chicken Tenders (thawed)
Flour
Eggs
Panko Crumbs
Sweetened shredded Coconut
Salt & Pepper
Oil

Preheat oven to 400 degrees. Cover a cookie sheet with foil and set aside.

1 - Pour some flour into one container
2 - Scramble some eggs in another container
3 - Mix Panko crumbs and Coconut (equal parts), salt & pepper in a third container.

Heat a little oil in a frying pan. Dredge chicken tenders first in flour, then dip them in the eggs and finally coat them good with the Panko/Coconut breading. Fry them for 3 minutes on each side to get a good crusty golden color on the coating, then transfer them to the cookie sheet and bake for about 10 minutes to finish them up.

Absolutely wonderful!

If you make them, let me know how you liked them.
 

3 comments:

  1. Oh, my! I am definitely going to try these. Do you use breaded chicken fingers (like Banquet or Tyson)or just chicken strips from the meat department?

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    Replies
    1. Unbreaded chicken tenders. I buy the big bag in the frozen department. You can also use boneless skinless chicken breasts and cut them into strips. Try them...you'll love them!

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  2. Sounds delicious! Guess I'll have to pass, though. I don't even keep oil for frying any more.

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