Coconut Chicken "Fingers"
Nutritional Info
- Servings Per Recipe: 7
- 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
View full nutritional breakdown of Coconut Chicken "Fingers" calories by ingredient
Introduction
Crispy, delicious, with a hint of sweet, and a healthy but sweet dipping sauce make this healthy dish taste sinful! Crispy, delicious, with a hint of sweet, and a healthy but sweet dipping sauce make this healthy dish taste sinful!Number of Servings: 7
Ingredients
-
3 large boneless chicken breasts
1 cup Shredded Coconut Unsweetened
1/2 cup tapioca flour
2 large Egg, fresh, whole, raw
1/4 cup Honey
2 tbsp Balsemic Vinegar (by MBENN1526)
1 fl oz Orange Juice
Tips
These could be fried, but they come out extremely crispy and tasty from the oven, with no extra added fat. You could use a store-bought sauce, as well, but it's so quick and easy to make your own it's not worth buying separate!
These go over well with kids and adults alike. For kids, I cut them more to "normal" chicken finger size. For adults, I go for long thin ones that cook a bit faster.
Directions
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.