Food For Thought – Coconut Chicken Fingers

“If you had teeth of steel, you could eat iron coconuts.” -Singhalese proverb

I adapted this recipe from one on Our Best Bites, which I found via Kouredios.

Ingredients

Coconut Chicken Strips

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  • 2 chicken breasts, sliced into similarly-sized pieces
  • 2 eggs
  • 1 cup white flour
  • 1 cup sweetened coconut flakes
  • 1 cup panko bread crumbs
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 2 teaspoons curry powder
  • ½ teaspoon chili pepper

Directions

Preheat the oven to 425F.

In one bowl, mix coconut flakes, bread crumbs, and all of the spices. In a separate bowl, crack two eggs and whisk thoroughly. Place the flour in a third bowl. Dredge the chicken in flour. Cover the chicken in the egg and then coat with bread crumb mixture.

Place chicken on a greased cookie sheet.

Bake for approximately 20 minutes or use a meat thermometer and cook to 165F.

Options!

If you don’t like spicy, don’t add the chili pepper. Extra chili pepper won’t hurt either.

You can try the same process with vegetables as well, potatoes, zucchini, and carrots work well. They only need to be baked for about ten minutes.

If you can’t find panko breadcrumbs, I will be posting a recipe shortly.

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