Crunchy Coconut Chicken Fingers
Delicious and crunchy, this combination turns chicken fingers into a true specialty.
Servings
4servings
Servings
4servings
Ingredients
  • 1pound bonelessskinless chicken breasts, cut into 3 1/2 inch strips
  • salt and pepper to taste
  • 1/3cup lite coconut milk
  • 1 egg white
  • 1/2teaspoon chili garlic sauceoptional
  • 1/3cup coconut flakes
  • 3/4cup cornflake crumbs
  • 1/4cup sliced almonds
Instructions
  1. Preheat oven 400°F. Line baking pan with foil and coat with nonstick cooking spray.
  2. Season chicken to taste. In shallow bowl, whisk together coconut milk, egg white, and chili garlic sauce, if desired. Add chicken.
  3. In food processor, pulse together coconut, cornflake crumbs and almonds until finely chopped. Transfer to large plate.
  4. Remove chicken strips from coconut milk mixture, letting excess drip back into bowl and coat evenly with cornflake mixture. Place coated chicken on prepared pan. Bake 20- 25 minutes; turning chicken halfway though, cooking until chicken is golden and tender.
Recipe Notes

Calories 230, Calories from Fat 28%, Fat 7g, Saturated Fat 2g, Cholesterol 73mg, Sodium 246mg, Carbohydrates 15g, Dietary Fiber 1g, Total Sugars 3g, Protein 26g, Dietary Exchanges: 1 starch, 3 lean meat Nutrition Nugget: This protein-rich carb-combo gives a well-balanced meal to fuel your energy.