When was the last time you had chicken fingers for dinner? Only non-parents are allowed to answer. 700 years? Me too!
While partaking in a favorite pastime, flipping through food magazines, there was something about a coconut chicken fingers recipe that poked, pointed and motioned “come here, you.” Try these fingers and I guarantee you won’t be giving anyone the bird.
Peace. (said the fingers)
Coconut Chicken Fingers:
What it took for 2:
* 2 chicken breasts, cut into 1-inch slices, or FINGERS
* 1 cup flour
* 1 cup buttermilk
* 1/4th tsp cayenne
* 1 egg
* 1 cup unsweetened flaked coconut
* 3 Tbs. canola oil
* coarse salt and freshly ground pepper
* sweet chili sauce for dipping (if you need to know how tew dew this, hit me up)
Sprinkle the chicken with salt and pepper. Set three shallow dishes side by side. Flour goes in one, egg and buttermilk in another, and coconut in the third. Dredge the chicken in the flour, shaking the excess off. Dip in the egg mixture and lastly dredge through the coconut.
Heat the oil in the large skillet over medium-high. Add the chicken to the pan and cook until chicken has browned on all sides and is cooked through, about 6 minutes.
Serve with a sweet chili sauce for dipping, and pair it with a green salad or steamed broccolini, spritzed with lemon.