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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Hawaiian Chicken Fingers Recipe

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This recipe for Hawaiian Chicken Fingers is from Brian'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:  
DIPPING SAUCE
1/2 c Thai sweet chili sauce
2 T mayonnaise
Juice of 1/2 lime

CHICKEN FINGERS
1/2 c sweetened shredded coconut
1 1/4 c panko bread crumbs
1 tsp paprika
3 T coconut oil, melted
2 lg eggs
Kosher salt
Cooking spray
2 lg skinless, boneless, chicken breasts, each cut into 8 strips
Directions:
Directions:
1. Make the dipping sauce: Whisk the sweet chili sauce, mayonnaise, and lime juice in a bowl.
2. Make the chicken fingers: Preheat oven to 425º. Spread the coconut on a baking sheet and bake, stirring occasionally,until golden brown, about 10 minutes. Transfer to a shallow dish and let cool, then stir in the panko, paprika, and coconut oil. The mixture should resemble wet sand. Whisk the eggs and 1/2 tsp salt in a separate shallow dish.
3. Set a rack on a baking sheet; coat the rack with cooking spray. Dip the chicken in the egg mixture, shaking off any excess; coat with the coconut mixture, pressing firmly to adhere. Place the chicken on the prepared rack, coat generously with cooking spray. Bake until cooked through and golden brown, 15 to 20 minutes.

Serve with dipping sauce
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
1 hour

 

 

 

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