Tuesday, May 3, 2016

Tasty Tuesday - Coconut Chicken Fingers (gf)

Dipping, coating assembly line

coconut chicken fingers
I like them with some crispiness 

Sorry for my terrible photos.

Coconut Chicken Fingers


  1.5 lbs of chicken cut into strip size

  • ½ cup of coconut flour
  • ½ teaspoon sea salt 
  • 2 eggs + 1 tablespoon water
  • 2 cups sweetened coconut flakes

  • Asian sweet chili sauce, for dipping


Preheat the oven to 400'F and line a baking sheet with parchment paper. Cut up the chicken into strips. Prepare 3 bowls - one with the egg and water mixture, one with the coconut flour and salt and a third with the coconut flakes. Take each piece of chicken and toss in the flour, then egg mixture and finally the coconut. Place on the baking sheet and cook 15-20 minutes until the chicken is cooked through and coconut starts to brown. Serve immediately with sweet chilli sauce for dipping. These work well to freeze and save some for another time as well.   

                                                                 Enjoy :) 

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