Monday, March 9, 2009

Coconut Chicken Fingers

There's a little restaurant near my office that serves Coconut Chicken Fingers as an appetizer. I absolutely love them, so I finally decided to try my own version. I didn't use any salt in this, so you might want to add a little when you try the recipe. I keep a big bag of frozen chicken tenderloins in the freezer for use in several different recipes.
Coconut Chicken Fingers
10-12 chicken breast tenderloins
2 eggs, beaten
1 & 1/2 cups flour
3/4 cup coconut
1 teaspoon cinnamon
1/2 cup flour
Soak breast tenderloins in salt water in refrigerator until thawed. Combine 1 & 1/2 cups flour, coconut and cinnamon in shallow bowl. Place beaten eggs in a separate shallow bowl. Place 1/2 cup flour in shallow bowl. After rinsing, dip chicken in plain flour, then in egg, and finish in flour/coconut combo. Pre-heat oil in your skillet over medium-hot heat. You want about 1/4 inch of oil in the skillet. Fry chicken until golden brown, turning once- about 10-15 minutes. Drain on paper towels. I like this plain, but it is also good served with honey-mustard dressing for dipping.


Donna said...

These chicken fingers sound so good. My children would so enjoy them!! Coconut and cinnamon,...MMMM.

Susan said...

These sound wonderful!I see these on the next Monday night dinner.

Judy said...

I love these. Made them about a year ago and now I want to make them again.

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