Best Coconut Crusted Chicken Fingers Recipes

COCONUT-ALMOND CRUSTED CHICKEN FINGERS

Coconut-Almond Crusted Chicken Fingers image

These are delicious! They are a little different than usual so they keep things interesting. Try one of the many, many dip recipes here on 'zaar to jazz them up even more. I use my own dip: recipe #385479

Provided by Realtor by day

Categories Chicken Breast

Time 40m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

olive oil (to spray the pan)
1/2 cup almond flour
1/2 cup sweetened flaked coconut
12 garlic flavor Club crackers
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon dry mustard
1/2 teaspoon salt
1/8 teaspoon fresh ground pepper
5 tablespoons butter
10 chicken tenderloins (or 4-5 boneless, skinless chicken breasts cut into fingers)

Steps:

Preheat oven to 475°F Spray a baking sheet with olive oil.
Place almond flour, coconut, crackers, paprika, garlic powder, dry mustard, salt and pepper in a food processor; process until the crackers are finely chopped and the paprika is mixed throughout, about 1 minute. Transfer the mixture to a shallow dish.
Melt butter in a second shallow dish. Add chicken tenders and turn to coat. Transfer each tender to the crumb mixture; turn to coat evenly. (Discard any remaining butter and almond mixture.) Place the tenders on the prepared tray.
Bake the chicken tenders until golden brown, crispy and no longer pink in the center, about 30 minutes, carefully turning once.

Nutrition Facts : Calories 249.5, Fat 21.8, SaturatedFat 13.4, Cholesterol 38.2, Sodium 552.1, Carbohydrate 13.5, Fiber 1, Sugar 6, Protein 1.5

COCONUT-CRUSTED CHICKEN FINGERS

Coconut-Crusted Chicken Fingers image

A delicious treat used for an appetizer or as part of a main dish! I found this in Southern Homes cookbook and its a family fave! This makes 10 appetizer servings or 4 main dish!

Provided by KimberlyMoore

Categories Chicken Breast

Time 22m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

0.5 (10 ounce) package tempura mix
0.5 (12 ounce) can beer
1 3/4 cups flaked coconut
3/4 cup sliced almonds
1 lb boneless skinless chicken breast half
vegetable oil (for frying)

Steps:

Cut chicken breast into 2 1/2 in strips.
Combine tempura batter mix and beer.
pour into shallow dish and set aside.
Combine coconut and almonds. Dip each strip into batter mixture and then roll in coconut mixture.
Pour oil to depth of 1 1/2 inches into a dutch oven and heat to 350 degrees. Fry strips, 4 at a time, 2 mins or until golden.
Drain on paper towels.

Nutrition Facts : Calories 397.2, Fat 20.6, SaturatedFat 10.3, Cholesterol 65.8, Sodium 158.6, Carbohydrate 20.4, Fiber 3.4, Sugar 14.8, Protein 31.1

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