Kids love the sweetness that the coconut adds to the coating of these chicken fingers. And, if your kids are allergic to wheat flour, note that this recipe uses rice flour instead of wheat flour for the coating.
4 (6-ounce) skinless, boneless chicken breast halves, cut into 1/2-inch-thick strips
1/2 teaspoon salt
1/4 teaspoon ground red pepper
1 cup rice flour
1 cup whole buttermilk
1 large egg
1 1/2 cups unsweetened flaked coconut
3 tablespoons canola oil
Sweet chile sauce (optional)
How to Make It
Sprinkle chicken with salt and pepper. Place flour in a shallow dish. Combine buttermilk and egg in a shallow dish, stirring well. Place coconut in a shallow dish. Dredge chicken in flour; shake off excess. Dip chicken in egg mixture; dredge in coconut.
Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add chicken to pan; cook 6 minutes or until done, turning to brown. Serve with chile sauce, if desired.
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Saw this and knew I had to make it! I followed the directions, but then baked the tenders in a 425 oven for about 15 minutes, turning once. They were DELICIOUS, especially with the red chili sauce (we used Frank's). My husband was skeptical, but then told me that he wanted all the leftovers for his lunches this week. Winner!
Haven't tried this recipe yet but based on the reviews it sounds like a keeper. For those who want to bake instead of fry, the oven temp should be fairly high, like 425. Coat a baking rack with cooking spray and place the chicken on top. This will allow for even browning and you won't have to turn while baking.
I too could only find the sweetened coconut to use. But what i did do to cut down prep time was I put dry ingredients (flour, salt &pepper) in a zip log bag and coated all my strips. I then dredged in the egg wash, The I put coconut in zip lock back and coated several pieces at once. Family loved it!
Excellent, if you cook it right. You need to find the balance between heat and time to prevent the coconut from overcooking. I use super thin sliced chicken instead of thicker chicken fingers so the meat cooks quicker and keeps the coconut perfect. And these should be "fried" not baked. The oil gives them the good taste and texture. It's not really frying in my mind because it's a relatively small amount of healthy oil; they are in no way deep fried.
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