Coconut Chicken Fingers
Sweet, salty and a little bit spicy! These Coconut Chicken Fingers are true perfection!
Servings: 3 people
Calories: 349kcal
Ingredients
- 1 ½ pounds chicken breasts
- ½ cup all purpose flour
- 2 large eggs
- 1 cup sweetened coconut flakes
- 1 cup panko bread crumbs
- 1 ½ teaspoons garlic powder
- 1 teaspoon salt
- ½ teaspoon onion powder
- ½ teaspoon cayenne pepper more or less to taste
Instructions
- Preheat oven to 425 degrees F and prep your baking sheet with a silpat mat.
- Prep your chicken breast, by cutting into evenly sized tenders.
- Get three shallow bowls or dishes and in one, place flour. In another, place cracked eggs and whisk until egg and yolk have combined. In the last, combine coconut, panko and spices, mix well.
- Using one hand for dry ingredients, and one hand for the egg wash, dip each tender into the flour, then egg wash, and finally the coconut/panko mixture. Make sure during each step, each tender is well coated. You may need to press lightly to adhere the coconut/panko coating.
- Arrange on prepared baking sheet and bake for 15-30 minutes, or until the tenders are no longer pink the the middle. Serve immediately with my favorite honey mustard dipping sauce!
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Notes
I check my chicken after 10 minutes by cutting a small slit in the thickest part of my largest tender. If more cooking time is necessary, I rotate my pan to ensure even cooking.
Recipe: Slightly adapted from Our Best Bites
Nutrition
Calories: 349kcal | Carbohydrates: 21.8g | Protein: 38.3g | Fat: 10.9g
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