I found this recipe in "Our Best Bites" cookbook and thought it looked good. I haven't cooked with curry very much, so I wasn't sure how it would taste. My husband and I both loved this recipe! It is kind of like chicken fingers for adults! (I'm sure kids will like them too!) What great flavor - the coconut and curry with the yummy dipping sauce - it was a hit!
Crispy Coconut Chicken Fingers
from Our Best Bites
1 c sweetened coconut flakes
1 c panko bread crumbs
1 1/2 tsp garlic powder
3/4 tsp table salt
3/4 tsp curry powder
1/4 tsp onion powder
1/8 tsp cayenne pepper, optional (it doesn't add a lot of heat, but kids may be sensitive to it)
1/2 c flour
2 eggs
12 chicken tenders (you may use more or less depending on their size)
Preheat oven to 450 degrees. Spray a foil-lined baking sheet with non-stick cooking spray
Chop coconut so it's roughly the same size as the bread crumbs (I used my food processor)
Combine the coconut, bread crumbs, and spiced in a shallow dish. Stir well to make sure everything is evenly distributed.
Place the flour in a shallow dish and the eggs in another shallow dish. Whisk the eggs.
Working with one chicken tender at a time, dredge the chicken in flour, shaking off any excess. Then dip in the egg, again shaking off any excess. Roll in the bread crumb/coconut mixture, gently pressing the mixture onto the chicken. Place on the prepared baking sheet. Repeat with remaining chicken tenders.
Bake for about 20 minutes or until juices run clear, being careful not to overcook them. If the tenders are smaller, the time might be closer to 15 minutes, whereas if you have larger tenders, it could take closer to 25 minutes, so keep a close eye on them. Either way, the coconut and bread crumbs will be lightly golden brown and crispy.
Dipping Sauce
1 c apricot-pineapple preserves
2 tsp soy sauce
1/2 tsp Dijon mustard
1/8 tsp curry powder
Whisk together for a great dipping sauce.
Crispy Coconut Chicken Fingers
from Our Best Bites
1 c sweetened coconut flakes
1 c panko bread crumbs
1 1/2 tsp garlic powder
3/4 tsp table salt
3/4 tsp curry powder
1/4 tsp onion powder
1/8 tsp cayenne pepper, optional (it doesn't add a lot of heat, but kids may be sensitive to it)
1/2 c flour
2 eggs
12 chicken tenders (you may use more or less depending on their size)
Preheat oven to 450 degrees. Spray a foil-lined baking sheet with non-stick cooking spray
Chop coconut so it's roughly the same size as the bread crumbs (I used my food processor)
Combine the coconut, bread crumbs, and spiced in a shallow dish. Stir well to make sure everything is evenly distributed.
Place the flour in a shallow dish and the eggs in another shallow dish. Whisk the eggs.
Working with one chicken tender at a time, dredge the chicken in flour, shaking off any excess. Then dip in the egg, again shaking off any excess. Roll in the bread crumb/coconut mixture, gently pressing the mixture onto the chicken. Place on the prepared baking sheet. Repeat with remaining chicken tenders.
Bake for about 20 minutes or until juices run clear, being careful not to overcook them. If the tenders are smaller, the time might be closer to 15 minutes, whereas if you have larger tenders, it could take closer to 25 minutes, so keep a close eye on them. Either way, the coconut and bread crumbs will be lightly golden brown and crispy.
Dipping Sauce
1 c apricot-pineapple preserves
2 tsp soy sauce
1/2 tsp Dijon mustard
1/8 tsp curry powder
Whisk together for a great dipping sauce.
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