Coconut Chicken Fingers

  • bobbo605 Posted: 02/11/11
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    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.

  • rosielucchesini Posted: 01/26/11
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    I really wanted this recipe to work out but not sure how you can pan fry anything at that high of a temperature when coated with coconut flakes and NOT have it burn. I'm a skilled home chef and yet I really mucked up this recipe. I was disappointed and won't make this again.

  • EastMadison Posted: 01/26/11
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    Ground my own coconut from health food store. Easy and EXCELLENT. Used a sweet Thia chili sauce.

  • Trirein Posted: 01/13/11
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    These were wonderful! However, I would love to know how to "bake" them instead of pan fry them for time and health sake. I would like to make them for a large luncheon if I didn't have to stand at the stove and pan fry? Any ideas on how to bake vs fry? Thanks. NR

  • busymom557 Posted: 01/21/11
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    To the person who asked about baking: I haven't tried this recipe yet but have done something similar with breaded chicken fingers. To do in the oven, just spray the sheet pan with cooking spray, then after placing the chicken on it, spray the chicken too. Turn once during cooking. Comes out nice and crispy.

  • Scraina Posted: 01/18/11
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    YUM! Easy recipe and everyone (including my 4 and 5 year olds) loved it! My husband said, "It's a keeper!" I couldn't find UNsweetened coconut, so I used sweetened. I also used low-fat buttermilk. I had to cook the chicken in batches, as it all wouldn't fit the pan at once. Next time, I'll try browning the chicken in the pan and finishing it in a 350 degree oven. YUMMY!

  • GFMorgan Posted: 02/17/11
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    Just made this after seeing recipe in Cooking Light. I am gluten free so I was excited to see a recipe using rice flour! It was absolutely delicious. Will be adding this to our regulars list.. SO GOOD!

  • Ekmitch2 Posted: 04/13/11
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    I used shrimp instead of chicken and overall I enjoyed the flavor but the whole thing was too soggy and kind of burned. I will probably try it again with chicken but I think I need to figure out how to crisp it up a bit. Maybe the broiler next time.

  • sunnik Posted: 04/06/11
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    The hubby & I really enjoyed this chicken! I think I may have enjoyed it more with sweetened coconut flakes, but I realize that's an extra sugar hit. It were still really good with the unsweet. I also used fat-free buttermilk b/c that's all they had at the store when I went. This recipe will be on my regular rotation!

  • sprky182 Posted: 04/19/11
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    These were good, not great. I used the sweetened coconut flaked because that was all I had on hand, and they added a nice carmelized sweetness. However, perhaps because of the sugar, they tasted a little burned.

  • ak2005 Posted: 06/22/11
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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!

  • MarkSz Posted: 08/01/11
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    I deviated and oven fried this at 425 on a rack. It didn't burn but it also just tasted like chicken with coconut flakes on it. If the coconut had crisp up it would have been better. A spicy sauce with this is a must in my eyes. Not a fan but glad I tried it.

  • ErinWard Posted: 10/18/11
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    I followed the recipe exactly except for substituting sweetened coconut for the unsweetened. This was all my husband could find at the grocery store. It was delicious and perfect for a weeknight meal. We ate it with steamed broccoli. Definitely a keeper!

  • jessielynn331 Posted: 11/05/11
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    This recipe is really good. With the salt and pepper I also sprinkled the chicken with ground red pepper. When cooking this, use a skillet with a lid as it keeps the warmth in cooking the chicken better so you don't end up with burnt coconut. When you see the sides and part of the top of the chicken turn white, its ok to flip it over and cook the other side, watch out though, the coconut will brown a lot faster. Another thing that I added to this recipe was a pineapple sauce- here is the link- http://www.grouprecipes.com/35123/pineapple-sauce.html no alterations needed with this recipe, it pairs quite nice with the coconut flavor of the chicken. I think without the pineapple sauce the chicken would be lacking something. Enjoy :) Jessica

  • anonymous12 Posted: 08/30/12
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    Not a huge fan of this and would not make again. I don't know what it was. The chicken was trying to be sweet but then also spicy at the same time. It was too sweet. Maybe I put too much coconut flake on. It was just not a good blend of flavors. I thought I would really like it because I cook with coconut milk all the time and thought I would also enjoy coconut flakes. I thought wrong. I'm sticking to using coconut flakes on German chocolate cake and keeping them away from chicken.

  • raughleypie Posted: 02/05/12
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    I love this recipe. Like most people I used sweetened coconut because I couldn't find any unsweetened. I served it with cilantro lime rice and homemade mango salsa. I was amazing!

  • Ariesewe412 Posted: 02/10/13
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    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!

  • nomsdos Posted: 01/09/13
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    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.

  • Nicolecogs Posted: 07/31/14
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    Love this. My husband loved it (big kid) and it works great with tofu too- for any vegetarians out there. Served it with Siracha or a mango chutney. Yum :) Definitely on rotation in our house

  • joycee121 Posted: 03/30/14
    Worthy of a Special Occasion

    Thanks for all the reviews. Will take into consideration since it looks really good

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