Cuckoo for Coconut Chicken Fingers

image

image
image

(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.

Advertisements
This entry was posted in dinner, food, poultry, recipe and tagged , , , , , , , , , , . Bookmark the permalink.

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!!!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s