By: MarKey Mayne
Sweet
and Spicy Chicken Fingers
Approximately 12 large chicken fingers-fully
cooked
1/3 C Franks Hot Sauce
1-1/2 C Brown Sugar
1 Tablespoon Karo
Syrup
1 Tablespoon
Water
Boil all the
ingredients in a sauce pan until the sugar is dissolved.
Dunk each chicken finger in
the sauce and serve.
I prefer to buy the chicken fingers for
this recipe so that I get that thick breading, but you could make you
own as well.
Crispy Coconut Chicken Fingers
Recipe by Our Best Bites
Recipe by Our Best Bites
12 chicken tenders
(ya know, more or less…)
1-2 eggs (start with one and crack another if it runs out)
1/2 C flour
1 C sweetened coconut flakes
1 C panko bread crumbs
1 1/2 tsp garlic powder
3/4 tsp table salt
3/4 tsp curry powder
1/4 tsp onion powder
1/8 tsp cayenne pepper (you can leave this out if you want to skip the spice for the kiddos)
1-2 eggs (start with one and crack another if it runs out)
1/2 C flour
1 C sweetened coconut flakes
1 C panko bread crumbs
1 1/2 tsp garlic powder
3/4 tsp table salt
3/4 tsp curry powder
1/4 tsp onion powder
1/8 tsp cayenne pepper (you can leave this out if you want to skip the spice for the kiddos)
preheat oven to 450
degrees. Give coconut a rough chop so it’s about the same size as the panko
pieces. Combine it with Panko and spices in a shallow dish. Mix well to
distribute all of the spices. Place the flour in another shallow dish, and the
egg in another. Give the egg a quick beating. Working with one chicken tender
at a time, dredge in flour and then dip in egg, and then finally coat in the
coconut Panko mixture. Press in with your fingers to make sure the
entire thing is well coated.
Place chicken tenders
on a foil-lined baking sheet (for easy clean up!) that has been sprayed with
non-stick cooking spray. I give mine a teeny drizzle of olive oil on top to
help them crisp nicely, but it’s optional.
Bake in your 450
degree oven for about 20 minutes or until juices run clear. Try not to overcook
them because chicken tenders go from perfect to overcooked really
fast! If your tenders are on the small side, they could even be done in about
15 minutes so keep an eye on them. If they’re big they can take more like 25.
The coconut will be nice and golden and the panko crisp, but light in color
still.
Crucial Dipping Sauce
1 C Apricot-Pineapple
Preserves (I can't always find them in the same jar so I have bought each kind
separately and combined equal parts)
2 teaspoons of Soy
Sauce
1/2 teaspoon of Dijon
Mustard
1/8 teaspoon of Curry
Powder
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