CRISPY COCONUT CHICKEN FINGERS
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
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 COCONUT CHICKEN FINGERS WITH PASSION FRUIT SAUCE
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
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
CHICKEN FINGERS WITH APRICOT DIPPING SAUCE
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings, 4 (4-piece) servings
Number Of Ingredients 11
Steps:
- Pour enough oil into a tall heavy-bottomed pot so it comes about a third of the way up the sides. Heat the oil over medium heat until a deep-frying thermometer inserted in the oil registers 340 degrees F. Set a rack on a baking sheet, put it in the oven, and preheat to 200 degrees F.
- For the Sauce: Stir the preserves, soy sauce, ketchup, and ginger in a small microwave-safe bowl. Cover with plastic wrap and microwave on HIGH until the preserves melt, about 30 seconds. Stir in lemon juice and cool before serving.
- Whisk the flour, baking powder, and salt in a large mixing bowl. Pour in the cold seltzer and whisk until batter just comes together; it should be lumpy.
- Pat the chicken very dry. Cut the chicken lengthwise into 1 by 3-inch strips. Season the chicken with the salt and pepper. Working in small batches, dip the chicken strips into the batter to coat evenly. Fry the chicken, turning once, until richly golden and crisp, about 5 to 6 minutes. Transfer to a rack in oven to keep warm while frying the remaining chicken.
COCONUT CHICKEN FINGERS WITH MANGO RUM SALSA
I like this recipe because it is easy and fast to prepare.I work 8long hours 5 days a week and when I get home I'm hungry now. Our family likes chicken with a sweet and sassy flavor and this recipe fits the bill. The recipe came from my creative mind. I do a lot of cooking and enjoy trying new and flavorful foods. My recipe has Caribbean flavor with a hint of Spanish influence. To speed up the cooking and severing time the chicken broth and salsa could be made the day before. I have found the salsa gets better over night.
Provided by mmpookiey
Categories One Dish Meal
Time 2h
Yield 4-5 serving(s)
Number Of Ingredients 41
Steps:
- Debone chicken breasts and cut the chicken breasts into strips; 3 or 4 depending on size of chicken breasts. set aside.
- Place chicken bones,yellow onion, celery, and carrots into a 6 quart stock pot with 10 cups of water and boil for about 1 hour hard. Drain off the broth into a large bowl;discard bones and vegetables. Set broth aside.
- Into a small mixing bowl place all the ingredients for the marinade, mix well and place in zip lock bag with the chicken fingers. Put in the refrigerator for 1 hour.
- Into a 4 quart sauce pan put 2 tablespoons butter the red onion, garlic, salt and peppers. Cook until onion is cooked but not brown. Add mango,papaya,Peppers, and tomatoes; stir well. Add lime zest and lime juice and all your dry spices. Add to this 1 cup of the chicken broth, mix well and reduce heat to a simmer. Pour in your rum slowly and carefully. Add your brown sugar and simmer slowly until it reduces to a sauce.
- Preheat your oven to 350°F.
- Drain the marinade off your chicken finger. Put your cornmeal in a bowl,the egg mixture in a bowl and your coconut in a bowl. Take the chicken fingers one at a time dip in cornmeal,the in the eggs,then roll in coconut. Place battered fingers in well sprayed baking dish and cook uncovered in your preheated oven for approximately 1 hour or until done. Checking occasionally to make sure coconut does not burn.
- Put your 4 cups chicken stock into a 6-quart sauce pan. Bring to a boil add your rice, stir well and cook on low heat, covered until done.
Nutrition Facts : Calories 2034.2, Fat 68.5, SaturatedFat 20.6, Cholesterol 528.8, Sodium 1511.2, Carbohydrate 190.2, Fiber 12.5, Sugar 45.4, Protein 124.4
CHICKEN FINGERS RECIPE
Get our Chicken Fingers Recipe to the table quickly with the help of a SHAKE 'N BAKE coating mix. You don't have to go all the way to your favorite restaurant for delicious chicken fingers. Our Chicken Fingers Recipe only requires two ingredients and half an hour. Isn't that easier than driving?
Provided by My Food and Family
Categories Home
Time 30m
Yield 6 servings
Number Of Ingredients 2
Steps:
- Heat oven to 400°F.
- Line 13x9-inch pan with foil; spray with cooking spray.
- Coat chicken with coating mix as directed on package; place in single layer on bottom of prepared pan.
- Bake 10 to 15 min. or until chicken is done.
Nutrition Facts : Calories 140, Fat 3 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 85 mg, Sodium 50 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 26 g
COCONUT CHICKEN FINGERS
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
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
CRISPY COCONUT CHICKEN FINGERS
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
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
HOMEMADE GRANOLA
This is a great recipe for homemade granola. I make it weekly! Any dried fruit can be substituted for the raisins. I use dried cranberries in mine and it's fantastic!
Provided by JAIME15
Categories 100+ Breakfast and Brunch Recipes Cereals Granola Recipes
Time 1h15m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Mix oats, brown sugar, coconut, wheat germ, cinnamon, and nutmeg together in a large bowl. Stir water, oil, and vanilla extract into the oat mixture; spread onto a baking sheet.
- Bake in preheated oven, stirring every 15 minutes, until golden brown and crunchy, about 1 hour; transfer to a bowl. Stir raisins and almonds through the granola.
Nutrition Facts : Calories 366.8 calories, Carbohydrate 49.8 g, Fat 16.2 g, Fiber 6.4 g, Protein 8 g, SaturatedFat 3.6 g, Sodium 25.4 mg, Sugar 18.8 g
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