Ingredients with Measurements:
- 1 pound boneless, skinless chicken breasts, cut into strips
- 1 cup sweetened shredded coconut
- 1 cup panko breadcrumbs
- 1/2 cup all-purpose flour
- 2 eggs
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Cooking spray
Special equipment needed:
- Baking sheet
- Wire rack
Step-by-step instructions:
1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper and place a wire rack on top.
2. In a shallow bowl, mix together the shredded coconut and panko breadcrumbs.
3. In another shallow bowl, whisk together the flour, salt, and black pepper.
4. In a third shallow bowl, beat the eggs.
5. Dip each chicken strip into the flour mixture, then the egg mixture, and finally the coconut mixture, pressing the coconut mixture onto the chicken to ensure it sticks.
6. Place the chicken strips on the wire rack and spray them with cooking spray.
7. Bake for 15-20 minutes, or until the chicken is cooked through and the coconut is golden brown.
Time:
Preparation time: 15 minutes
Cooking time: 15-20 minutes
Temperature:
400°F (200°C)
Serving size:
4 servings
Nutritional information:
Calories: 389
Fat: 14g
Saturated Fat: 8g
Cholesterol: 170mg
Sodium: 438mg
Carbohydrates: 28g
Fiber: 2g
Sugar: 6g
Protein: 36g
Substitutions for ingredients:
- You can use unsweetened shredded coconut instead of sweetened shredded coconut.
- You can use regular breadcrumbs instead of panko breadcrumbs.
Variations:
- You can add spices to the flour mixture, such as paprika or garlic powder, for extra flavor.
- You can serve the chicken fingers with a dipping sauce, such as sweet chili sauce or honey mustard.
Tips and tricks:
- Make sure to press the coconut mixture onto the chicken to ensure it sticks.
- Use a wire rack to bake the chicken fingers to ensure they cook evenly and get crispy all around.
- If the coconut starts to brown too quickly, cover the chicken with foil for the remainder of the cooking time.
Storage instructions:
Store any leftover chicken fingers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the chicken fingers, place them on a baking sheet and bake in a preheated 350°F (175°C) oven for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the chicken fingers on a platter with a side of dipping sauce and some fresh herbs for garnish.
Garnishes:
Fresh herbs, such as cilantro or parsley.
Pairings:
- Serve the chicken fingers with a side salad for a light and healthy meal.
- Pair them with sweet potato fries for a fun twist on a classic dish.
Suggested side dishes:
- Side salad
- Sweet potato fries
- Roasted vegetables
Troubleshooting advice:
- If the coconut doesn't stick to the chicken, try pressing it on harder or dipping the chicken in the egg mixture again before coating it in the coconut mixture.
- If the chicken is not cooked through after the recommended cooking time, continue baking it until it reaches an internal temperature of 165°F (74°C).
Food safety advice:
- Make sure to wash your hands and any surfaces that come into contact with raw chicken to prevent cross-contamination.
- Use a meat thermometer to ensure the chicken is cooked to a safe internal temperature of 165°F (74°C).
Food history:
Coconut-crusted chicken fingers are a fun and tropical twist on a classic dish. Coconut is a staple ingredient in many tropical cuisines, and its sweet and nutty flavor pairs perfectly with chicken.
Flavor profiles:
Sweet, nutty, and crispy.
Serving suggestions:
Serve the chicken fingers as a main dish for lunch or dinner, or as a fun appetizer for a party.
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