Thursday, March 1, 2012

Coconut Chicken Fingers

Have you ever had coconut shrimp? I'm allergic to shrimp so I never have, but it looks so good to me. So when I saw this recipe (on a website that has since disappeared), I wanted to make it. I love coconut and having it in a savory dish sounded really good, and it is. I dipped them in Winger's Sauce, which I bought at the store. And it's baked, not fried. Next time I'll try a mango dipping sauce recipe that sounds really good with coconutty chicken.
Coconut Chicken Fingers

1 c. flaked coconut
1/2 c. flour
1 t. salt
1/2 t. black pepper
1/2 t. garlic powder
1/2 t. onion powder
1-2 eggs 

Mix all dry ingredients together. Mix up an egg in a separate bowl.

Dip chicken fingers in egg, then coconut mixture and place on a shallow baking pan. Once all the chicken is coated, melt 1/3 cup of butter and drizzle it over the top of the chicken.

Now bake these in a 400° oven  25 to 30 minutes, turning all fingers over after the first 15 minutes until golden brown.

5 comments:

  1. I bet my family would love these.

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  2. The looks good to me...but Adam wouldn't eat them Because of the cocnut.

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  3. I LOVE shrimp and have had coconut shrimp and it is tasty. This really does look delish. I will have to try it out. I know my husband would love it.

    Allergic to shrimp - Bummer!

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  4. Yum! This looks absolutely divine!

    I wouldn't have thought of using chicken. Great idea if you don't have shrimp on hand.
    You are so creative.

    Hope midterms are going OK

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  5. this looks yummy! looking forward to seeing you all on sunday!

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