Coconut Chicken "Fingers"
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 7
Ingredients
3 large boneless chicken breasts1 cup Shredded Coconut Unsweetened1/2 cup tapioca flour2 large Egg, fresh, whole, raw 1/4 cup Honey 2 tbsp Balsemic Vinegar (by MBENN1526) 1 fl oz Orange Juice
Line a baking tray with parchment paper (do NOT use tin foil or wax paper for this). Cut each of the chicken breasts into four "fingers", and if you wish, beat them flat with a meat mallet (I find this makes the "fingers" more tender and tasty).
Set up three flat bottom dishes (I use pie plates). One with the tapioca (or coconut) flour, the second with two scrambled eggs, and the third with the shredded coconut. Dip each piece of chicken into the flour, then the egg, then the shredded coconut. Place each piece separate on the parchment paper, being sure they don't touch one another.
Preheat the oven to 450F, and then bake for 15 to 20 minutes. I turn mine over about half way (the ten minute mark) for even crisping.
While the chicken is baking, mix together the honey, vinegar, and orange juice, whisking until it's thoroughly blended. Heat for 15 seconds in the microwave before putting on the table, and use one tablespoon of the sauce per chicken finger.
This tastes great with mashed sweet potatoes!
Serving Size: Makes 7 servings.
Number of Servings: 7
Recipe submitted by SparkPeople user REVALLYSON.
Set up three flat bottom dishes (I use pie plates). One with the tapioca (or coconut) flour, the second with two scrambled eggs, and the third with the shredded coconut. Dip each piece of chicken into the flour, then the egg, then the shredded coconut. Place each piece separate on the parchment paper, being sure they don't touch one another.
Preheat the oven to 450F, and then bake for 15 to 20 minutes. I turn mine over about half way (the ten minute mark) for even crisping.
While the chicken is baking, mix together the honey, vinegar, and orange juice, whisking until it's thoroughly blended. Heat for 15 seconds in the microwave before putting on the table, and use one tablespoon of the sauce per chicken finger.
This tastes great with mashed sweet potatoes!
Serving Size: Makes 7 servings.
Number of Servings: 7
Recipe submitted by SparkPeople user REVALLYSON.
Nutritional Info Amount Per Serving
- Calories: 282.7
- Total Fat: 9.0 g
- Cholesterol: 53.1 mg
- Sodium: 24.6 mg
- Total Carbs: 20.2 g
- Dietary Fiber: 1.6 g
- Protein: 30.6 g
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