Coconut Chicken Fingers

Photo: John Autry; Styling: Cindy Barr

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.

Yield: 6 servings (serving size: about 4.5 ounces)
Total:
Recipe from Cooking Light

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Recipe Time

Total: 28 Minutes

Nutritional Information

Amount per serving
  • Calories: 298
  • Fat: 12.7g
  • Saturated fat: 4.1g
  • Monounsaturated fat: 5.4g
  • Polyunsaturated fat: 2.6g
  • Protein: 28.7g
  • Carbohydrate: 15.9g
  • Fiber: 1.7g
  • Cholesterol: 102mg
  • Iron: 1.4mg
  • Sodium: 318mg
  • Calcium: 20mg

Ingredients

  • 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)

Preparation

  1. 1. 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.
  2. 2. 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.
Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

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