These crispy, crunchy buttermilk-coconut chicken fingers appeal to kids, so serve them with ketchup for dipping. Grown-ups will enjoy them atop a salad.
Great flavor, crunchy and delicious.
I thought these were just OK. With all these reviews I expected them to be surprisingly fabulous but it was not the case. I eat gluten free so I used corn flour instead of the regular flour but that was the only change I made. They were fairly dry (on the outside) and not seasoned enough. but the chicken itself was tender from the buttermilk.
These are REALLY GOOD! I starting making them for dinner and realized that I didn't have enought time to finish them so I left them soaking in the buttermilk over night and make them the next day. The curry, red pepper & coconut really make the taste fantastic. I didn't use any sauce. I also converted them to Weight Watchers points - 10 pts per serving - worth every point. I can't wait to make them again.
These were outstanding. I added a bit of ground flaxseed to the breading, and used unsweetened coconut since that was what I had on hand. I baked the chicken on a cookie rack on top of a baking sheet to give added crispness on the bottom. My kids LOVED these and so did I...definitely will add them to the rotation!
Wow, these were way better than I expected. I decided to make them because I figured my 2 and 5 y.o. girls would like them and that my husband and I would find them tolerable. It turned out that we all loved them. The flavor of the curry powder with the coconut is great and the buttermilk keeps the chicken very moist. I served the chicken with an asian salad with a soy vinaigrette.
Love the sweetness of the coconut mixed with the cornflakes. Cooks quickly and tastes yummy.
These were outstanding! Buttermilk makes them very moist & tender. Didn't have cornflakes so used Panko crumbs - turned out terrific - very light and crispy. I agree that next time will use chicken tenders for a time saver. My two nephews who are picky eaters loved them.
This is our favorite way to prepare chicken fingers. Nice combination of flavors, and everyone, even my coconut-hating husband, loves them. Neither he nor my 4 year old uses a dipping sauce; but I must confess I like to dip in a sweet chili sauce!
The spices worked well together. Next time I will use chicken tenderloins to save time. We tried honey mustard sauce but it was too overpowering for the chicken. Ketchup worked well.
Lots of flavor for the calories - the curry powder and red pepper make these a bit spicy, so maybe tone those down if you're serving this to kids. I also thought this could benefit from a dipping sauce, as they were a bit on the dry side. Served with grilled pineapple chunks.
I made these for a potluck dinner and will definitely make them again. I followed the recipe, except that I realized a little too late that I didn't have any curry powder, so subbed in tumeric, cumin, and some extra red pepper. It came out pretty spicy, probably more so than the recipe intended, but the sweet-spicy combo was great. They lost their crispiness pretty quickly as they cooled, but people at the potluck were still raving about them. They are especially good with a fruity dipping sauce. I used apricot jam mixed with dijon mustard.
My husband and I adore these chicken fingers! He doesn't even like coconut but couldn't get enough of them. The balance of sweet and savory is great. I agree that the crispiness is gone in the leftovers but they still taste great!
These chicken fingers blew us away! They have so much flavor, and they don't need a dipping sauce. The only negative about this recipe is that it's hard to reheat them because they don't get crispy after the first time you cook them. We tried the microwave and the oven, but they're best made fresh. This is definitely a keeper!
