Baked Coconut Chicken Fingers With Passion Fruit Sauce Recipes

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BAKED COCONUT CHICKEN FINGERS WITH PASSION FRUIT SAUCE



Baked Coconut Chicken Fingers with Passion Fruit Sauce image

Take your family to an exotic culinary destination with baked coconut chicken fingers served with a tropical fruit sauce made of bananas, passion fruit, and pineapple.

Provided by Bibi

Categories     100+ Everyday Cooking Recipes

Time 50m

Yield 8

Number Of Ingredients 19

1 (14 ounce) can coconut milk
2 pounds chicken tenders
½ cup coconut flour
½ cup almond flour
1 teaspoon kosher salt
1 teaspoon ground ginger
¾ teaspoon cayenne pepper
½ teaspoon ground turmeric
2 ½ cups shredded unsweetened coconut
3 eggs, beaten
avocado oil cooking spray
3 tablespoons butter
2 tablespoons white sugar
½ teaspoon kosher salt
2 firm ripe bananas, cut into 1/4-inch slices
1 cup thinly sliced fresh pineapple
2 tablespoons cornstarch
4 tablespoons coconut milk
1 passion fruit, pulp scooped out

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Line a sheet pan with parchment paper.
  • Pour the can of coconut milk into a large bowl. Add chicken tenders and toss to coat.
  • Combine coconut flour, almond flour, salt, ginger, cayenne pepper, and turmeric on a large plate or in a shallow dish. Place shredded coconut and eggs in separate shallow bowls.
  • Roll each chicken tender in the flour mixture. Dip in the egg and roll in coconut. Place tenders on the prepared sheet pan; coat with cooking spray.
  • Bake in the preheated oven until a meat thermometer inserted into the center of the largest chicken tender reads 165 degrees F (74 degrees C), 20 to 25 minutes. Broil until outsides are browned and toasted if desired, 1 to 2 minutes. Be sure to watch carefully to avoid scorching.
  • Melt butter in a nonstick skillet over medium heat. Add sugar and salt; stir to dissolve. Add bananas and pineapple; cook, stirring gently, until heated through, 3 to 5 minutes.
  • Combine cornstarch and coconut milk in a small bowl; stir into the skillet with the fruit mixture. Cook, stirring gently, until slightly thickened, 2 to 3 minutes. Add passion fruit pulp. Stir for 1 to 2 minutes more. Serve sauce over the coconut chicken tenders.

Nutrition Facts : Calories 633.7 calories, Carbohydrate 31.2 g, Cholesterol 145.8 mg, Fat 44.6 g, Fiber 11 g, Protein 32.5 g, SaturatedFat 32.3 g, Sodium 492.7 mg, Sugar 11.6 g

OVEN FRIED COCONUT CHICKEN WITH MANGO DIPPING SAUCE



Oven Fried Coconut Chicken with Mango Dipping Sauce image

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 13

Olive oil cooking spray, for the wire rack and chicken
1/2 cup coconut flour
2 large eggs
1/2 cup light coconut milk
1 1/2 cups whole wheat panko crumbs
1 cup shredded unsweetened coconut, preferably Bob's Red Mill
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 pounds chicken tenders
1 cup store-bought mango chutney
1/4 cup Greek yogurt
1 jalapeno, small dice
Serving suggestions: iceberg lettuce, diced carrots, diced tomatoes, shredded red cabbage, 1 to 2 tablespoons apple cider vinegar

Steps:

  • For the chicken tenders: Preheat the oven to 400 degrees F. Place a wire rack on a sheet pan and spray with cooking spray.
  • Create a 3-step breading process in 3 separate shallow bowls. Put the coconut flour in the first bowl, eggs and coconut milk in the second bowl, whisked to combine, and panko, coconut, salt and pepper in the last bowl, stirred to combine.
  • Pat the chicken dry and add it to the coconut flour, shaking off any excess, then dip it in the egg mixture, making sure to coat the chicken entirely. Lastly, lay the chicken in the panko mixture, turning it over and pressing into the breading to coat evenly. Place on the wire rack. Spray the chicken with additional cooking spray. Bake until golden brown, 18 to 20 minutes. (See Cook's Note.)
  • For the dipping sauce: Whisk together the chutney, yogurt and jalapeno in a medium bowl.
  • To serve this as a salad, combine the iceberg, carrots, tomatoes and red cabbage together in a bowl. Whisk the apple cider vinegar into the mango dipping sauce to make a dressing. Lightly dress the salad with the mango dressing. Top with the coconut chicken and serve.

BAKED COCONUT CHICKEN FINGERS WITH PASSION FRUIT SAUCE



Baked Coconut Chicken Fingers with Passion Fruit Sauce image

Take your family to an exotic culinary destination with baked coconut chicken fingers served with a tropical fruit sauce made of bananas, passion fruit, and pineapple.

Provided by Bibi

Categories     Everyday Cooking

Time 50m

Yield 8

Number Of Ingredients 19

1 (14 ounce) can coconut milk
2 pounds chicken tenders
½ cup coconut flour
½ cup almond flour
1 teaspoon kosher salt
1 teaspoon ground ginger
¾ teaspoon cayenne pepper
½ teaspoon ground turmeric
2 ½ cups shredded unsweetened coconut
3 eggs, beaten
avocado oil cooking spray
3 tablespoons butter
2 tablespoons white sugar
½ teaspoon kosher salt
2 firm ripe bananas, cut into 1/4-inch slices
1 cup thinly sliced fresh pineapple
2 tablespoons cornstarch
4 tablespoons coconut milk
1 passion fruit, pulp scooped out

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Line a sheet pan with parchment paper.
  • Pour the can of coconut milk into a large bowl. Add chicken tenders and toss to coat.
  • Combine coconut flour, almond flour, salt, ginger, cayenne pepper, and turmeric on a large plate or in a shallow dish. Place shredded coconut and eggs in separate shallow bowls.
  • Roll each chicken tender in the flour mixture. Dip in the egg and roll in coconut. Place tenders on the prepared sheet pan; coat with cooking spray.
  • Bake in the preheated oven until a meat thermometer inserted into the center of the largest chicken tender reads 165 degrees F (74 degrees C), 20 to 25 minutes. Broil until outsides are browned and toasted if desired, 1 to 2 minutes. Be sure to watch carefully to avoid scorching.
  • Melt butter in a nonstick skillet over medium heat. Add sugar and salt; stir to dissolve. Add bananas and pineapple; cook, stirring gently, until heated through, 3 to 5 minutes.
  • Combine cornstarch and coconut milk in a small bowl; stir into the skillet with the fruit mixture. Cook, stirring gently, until slightly thickened, 2 to 3 minutes. Add passion fruit pulp. Stir for 1 to 2 minutes more. Serve sauce over the coconut chicken tenders.

Nutrition Facts : Calories 633.7 calories, Carbohydrate 31.2 g, Cholesterol 145.8 mg, Fat 44.6 g, Fiber 11 g, Protein 32.5 g, SaturatedFat 32.3 g, Sodium 492.7 mg, Sugar 11.6 g

CRISPY COCONUT CHICKEN FINGERS



Crispy Coconut Chicken Fingers image

Serve these crispy baked chicken fingers with the apricot dipping sauce recipe which I have also posted here. Yummy!

Provided by Marie

Categories     Chicken

Time 45m

Yield 2 dozen

Number Of Ingredients 10

1 cup coconut
1/2 cup flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
1 1/2 lbs boneless skinless chicken breasts, cut into 1 inch strips
1 egg, lightly beaten
1/3 cup melted butter
1 cup apricot preserves
2 tablespoons Dijon mustard

Steps:

  • Mix together coconut, flour, salt, pepper and garlic powder in flat dish.
  • Dip chicken strips into egg, then coat with coconut mixture.
  • Place in shallow baking pan and drizzle with melted butter.
  • Bake at 400° for 25 minutes or until brown and cooked through, turning once.
  • Make sauce by combining apricot preserves and dijon mustard.

Nutrition Facts : Calories 1489.1, Fat 70.6, SaturatedFat 46.6, Cholesterol 392.2, Sodium 1532.6, Carbohydrate 138.4, Fiber 8.9, Sugar 72.9, Protein 83.8

BAKED CRISPY COCONUT CHICKEN TENDERS RECIPE



Baked Crispy Coconut Chicken Tenders Recipe image

Enjoy restaurant quality chicken tenders with this baked crispy coconut chicken recipe.

Provided by Momma Cyd

Categories     Main Course

Time 35m

Number Of Ingredients 14

1 cup sweetened flaked coconut
1 cup Panko bread crumbs
1 ½ teaspoons garlic powder
¾ teaspoon salt
¾ teaspoon curry powder
¼ teaspoon onion powder
⅙ teaspoon cayenne pepper ((optional))
½ cup flour
2 eggs
1 ½ pounds boneless, skinless chicken tenders
1 Tablespoon olive oil
½ cup apricot preserves
1 Tablespoon rice wine vinegar
¾ teaspoon crushed red pepper flakes

Steps:

  • Preheat oven to 450 degrees.
  • Roughly chop the coconut 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.
  • Place the flour in another shallow dish, and the eggs in another. Give the eggs a quick beating.
  • Working with one chicken tender at a time, dredge in flour and 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.
  • Place chicken tenders on a foil-lined baking sheet that has been sprayed with non-stick cooking spray. I give mine a tiny drizzle of olive oil on top to help them crisp nicely.
  • Bake in your 450 degree oven for about 20 minutes or until juices run clear. Try not to overcook them because chicken tenders go from perfect to overcooked really fast! If your tenders are on the small side, they could even be done in about 15 minutes so keep an eye on them. If they're big they can take more like 25. The coconut will be nice and golden and the Panko crisp, but light in color still.
  • To make the dipping sauce, combine the preserves, rice wine vinegar, and red pepper flakes in a small bowl until blended.

Nutrition Facts : Calories 366 kcal, Carbohydrate 36 g, Protein 29 g, Fat 11 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 127 mg, Sodium 570 mg, Fiber 2 g, Sugar 15 g, ServingSize 1 serving

CRISPY COCONUT CHICKEN FINGERS



Crispy Coconut Chicken Fingers image

Dip chicken strips in egg, seasoned flour and coconut for these coconut chicken fingers! Crispy Coconut Chicken Fingers are great as a tropical appetizer.

Provided by My Food and Family

Categories     Baking Ingredients

Time 40m

Yield 24 servings

Number Of Ingredients 8

1 egg
1 cup BAKER'S ANGEL FLAKE Coconut
1/2 cup flour
1/2 tsp. salt
1/4 tsp. black pepper
1/4 tsp. garlic powder
1-1/2 lb. boneless skinless chicken breasts, cut into 1-inch-wide strips
1/3 cup butter or margarine, melted

Steps:

  • Heat oven to 400°F.
  • Beat egg in shallow dish. Combine coconut, flour and seasonings in separate shallow dish. Dip chicken strips, 1 at a time, in egg, then in coconut mixture, turning to evenly both sides of each strip.
  • Place on rimmed baking sheet; drizzle with butter.
  • Bake 25 min. or until chicken is browned and done, turning after 15 min.

Nutrition Facts : Calories 80, Fat 4.5 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 30 mg, Sodium 100 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 7 g

COCONUT CHICKEN FINGERS



Coconut Chicken Fingers image

Try using multi-packs of yogurt, which provide an easily transportable serving of your favourite flavours and are perfect for measuring recipes.

Provided by Mary Jenny

Categories     Chicken

Time 40m

Yield 4 serving(s)

Number Of Ingredients 9

1/4 cup flour
1/2 teaspoon salt
1 1/2 cups unsweetened medium desiccated coconut
1 cup great value vanilla 1 . 5% yogurt
2 tablespoons sriracha hot sauce
1 garlic clove, grated
1 teaspoon lime zest
4 chicken breasts, each cut lengthwise into four slices (about half-inch thick)
2 tablespoons chopped cilantro (optional)

Steps:

  • 1. Preheat oven to 400 F (200 C). Line a rimmed baking sheet with parchment and set aside.
  • 2. In a shallow dish, mix flour and salt. In another shallow dish, add shredded coconut. Set both aside.
  • 3. In a small bowl, stir yogurt, Sriracha sauce, garlic and zest together. In a medium bowl, reserve half a cup (125 ml) of the mixture.
  • 4. Dredge chicken in flour and toss to coat in reserved yogurt mixture. Dredge chicken in coconut, pressing to adhere. Place on prepared sheet. Bake 18 to 20 minutes, or until golden brown and cooked through (165 F or 70 C).
  • 5. Stir cilantro into remaining small bowl of yogurt mixture and serve with chicken strips.
  • Tip: Make this dish a meal by serving it with rice or your favourite grain and some fresh steamed broccoli and carrots.

Nutrition Facts : Calories 462.4, Fat 24.4, SaturatedFat 13.6, Cholesterol 100.8, Sodium 687.7, Carbohydrate 25.7, Fiber 3.4, Sugar 14.7, Protein 34.2

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