Cuckoo for Coconut Chicken Fingers



(The beauty of this recipe is that it only has four ingredients and can be ready in 15 minutes. Baked, not fried, so that’s a plus. You can omit the coconut for a really basic recipe. I use corn flake crumbs, but you could use any kind of crumbs you like.)

  • Boneless chicken breasts (1lb.)
  • 1 egg
  • 2 cups  corn flake crumbs or any breadcrumbs
  • 1 cup flaked shredded coconut
  • duck sauce for dipping
  1. Cut chicken breasts into 1 1/2 inch wide strips.
  2. Beat the egg in a glass pie plate.
  3. Fill a foil-lined pan with the crumbs. (Easier cleanup if you use the foil-lined pan). Add the coconut. Mix together.
  4. Dip the chicken into the egg then the crumb/coconut  mixture. Place onto oil-sprayed foiled-lined pan.
  5. Bake at 400 degrees until done.  About 15 minutes. Can even be made in the toaster oven.

For the sauce: I use duck sauce for dipping. You can add a little brown mustard or even hot chinese mustard to the duck sauce for a zingier dipper.

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One Response to Cuckoo for Coconut Chicken Fingers

  1. Liz says:

    Love chicken fingers, any time, any day but I have never had the ones with coconut. This is very interesting. I shall bookmark it. Thanks for sharing and thanks for visiting me. I really appreciate. have a lovely weekend!!!

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