Mouth-Watering Crunchy Chicken At Home
Holly’s Crunchy Coconut Chicken Fingers from Holly Clegg’s Eating Well To Fight Arthritis is every bit as delicious as the beloved fast food versions, but made easily at home with wholesome ingredients. Bake these Crunchy Coconut Chicken Fingers in the oven and watch them become golden-brown and crispy on the outside. One bite will have you tasting crunchy, nutty, savory, and sweet all at once. A sophisticated, gourmet flair for “kids” of all ages who are still experiencing the chicken nugget-loving phase. So simple to make and a great freezer meal. Be sure to pair with your favorite dipping sauce!
Servings 4 servings |
- 1 pound boneless skinless chicken breasts, cut into 3 1/2 inch strips
- salt and pepper to taste
- 1/3 cup lite coconut milk
- 1 egg white
- 1/2 teaspoon chili garlic sauce optional
- 1/3 cup coconut flakes
- 3/4 cup cornflake crumbs
- 1/4 cup sliced almonds
Ingredients
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- Preheat oven 400°F. Line baking pan with foil and coat with nonstick cooking spray.
- Season chicken to taste. In shallow bowl, whisk together coconut milk, egg white, and chili garlic sauce, if desired. Add chicken.
- In food processor, pulse together coconut, cornflake crumbs and almonds until finely chopped. Transfer to large plate.
- 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.
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.
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