Friday, July 8, 2011

Crispy Coconut Chicken Fingers

12 chicken tenders
1-2 eggs
1/2 C flour
1 C sweetened coconut flakes
1 C panko bread crumbs
1 1/2 tsp garlic powder
3/4 tsp table salt
3/4 tsp curry powder
1/4 tsp onion powder
1/8 tsp cayenne pepper (optional)

1. Preheat oven to 450 degrees.  Give coconut a rough chop so it’s about the same size as the panko pieces.  Combine it with Panko and spices in a shallow dish. Mix well to distribute all of the spices.
2. Place the flour in another shallow dish, and the egg in another. Give the egg a quick beating. 
3. Working with one chicken tender at a time, dredge in flour, then dip in egg, and then finally coat in the coconut Panko mixture. Press in with your fingers to make sure the entire thing is well coated.
4. Place chicken tenders on a foil-lined baking sheet that has been sprayed with non-stick cooking spray. Optional: drizzle a bit of olive oil on top to help them crisp nicely.
5. Bake in your 450 degree oven for about 20 minutes or until juices run clear. Keep an eye on them as they can burn quickly.  Smaller tenders require less time.  When done, the coconut will be nice and golden and the panko crisp, but light in color still.

Notes: This is another Our Best Bites recipe.  Click on the link for step by step photos of the directions.  We liked the chicken fingers, but we would recommend using less salt than the recipe calls for.  They came off a little too salty for us.

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