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"The belly rules the mind."--Spanish Proverb

Coconut Chicken Fingers Recipe

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This recipe for Coconut Chicken Fingers is from Wendy's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Boneless, skinless chicken breast
2 large eggs
1/4 cup coconut milk-any milk will do
1/2 cup flour
1 cup panko bread crumbs (these work better then regular bread crumbs)
1 cup shredded sweetened coconut
1/2 tsp salt
1/2 cup vegetable oil ( Can use coconut oil)
Sweet Chili Sauce for dipping
Directions:
Directions:
Step 1: Cut chicken into strips, cutting diagonally so the ends are not too small.
Step 2: Prepare three separate bowls for breading your chicken –1st: Combine flour and salt –2nd: Whisk eggs and milk together –3rd: Stir panko bread crumbs and coconut together Step 3: Heat 1/4 c of vegetable oil in large skillet over medium/high heat. It is hot enough when the flour sizzles and bubbles when it comes in contact with the oil.
Step 4: Coat chicken strips in the three bowls. Start with the flour combination, then the egg and milk, and end with the bowl containing the bread crumbs and coconut.
Step 5: Place some of your chicken strips in the hot oil with about an inch in between each strip (this helps prevent the oil from cooling down). I prefer to just fry the strips for until they are golden brown,, place them on a paper towel to drain, and once I’m done with all of them I bake them for 10 minutes at 350 degrees. (Cooking time may very depending on how thick your chicken is) Last but not least serve immediately with your chili sauce.
Personal Notes:
Personal Notes:
Can also be served with a colorful spinach salad as a a main dish.

 

 

 

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