Adding coconut crusting in the mix is another fun way of making chicken fingers. Instead of using panko, let’s go crazy and use coconut!
This is a real family favourite, but frying has always been a chore, what with all the greasy clean up afterwards. Not to mention all the unwanted calories frying adds to food (I’d rather save those calories for dessert, thank you very much). So, I’ve started baking them instead. To be honest, first time I tried baking these I thought the breading on the chicken will come out all soggy and really, nobody wants that, but it actually turned out nicely.
To evenly bake these, I use a baking rack. If you don’t have one, that’s okay. You can use your baking sheet lined with foil or parchment paper but make sure to turn over the chicken fingers halfway through baking.
Baked Coconut Chicken Fingers
Prep Time: 20 mins Cook Time: 20 mins Yields: 3 - 5
- 4 chicken breasts, cut into strips/tenders
- 1/2 - 3/4 cup rice flour/cornstarch/flour to dredge
- 1 tsp garlic powder
- 1 tsp cayenne powder
- 1 tsp salt
- 1 tsp ground pepper
- 2 large eggs
- 1 cup dessicated coconut, unsweetened
- Pre-heat oven to 375F. You'll need 3 shallow dishes for the chicken coating, baking sheet and a rack - place the rack on the baking sheet. You may want use an oil spray on the rack, I don't and I have never had problems with chicken sticking to the rack. Also, consider putting parchment paper or foil to line the tray for an easier clean-up.
- Mix flour (rice), garlic powder, cayenne, salt and pepper in a shallow dish. Beat the eggs and place in another dish. Your third dish is where you'll place the dessicated coconut.
- Dredge the chicken with flour, shake off any excess. Dip in the egg then coat it evenly with coconut. Place each piece on the baking rack, keep space in between chicken fingers.
- Repeat with all the chicken strips.
- Bake for about 20 minutes or until the chicken is fully cooked.
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