"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Coconut Chicken Fingers, by Amber Danner, is from A Collection of Recipes,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1-1/2 c. flaked coconut 1 egg 1 Tbsp. vegetable oil 1/4 tsp. salt Dash ground red pepper 3/4 lb. chicken tenders
Preheat oven to 400 degrees. Spread coconut on large baking sheet. Bake 5-6 min. or until lightly browned, stirring every 2 minutes. Transfer coconut to food processor; process until finely chopped, but not pasty. Beat egg with oil, salt, and red pepper in small bowl. Add chicken tenders; toss to coat. Roll tenders in coconut; arrange on foil-lined baking sheet. Bake 18-20 min. or until no longer pink in center. Serve with spicy mango salsa.
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