Coconut Chicken Fingers
Coconut Chicken Fingers are such a fun weeknight dinner! Baked chicken tenders coated in coconut and served with a pineapple dipping sauce - absolutely delicious!
- 2 lbs chicken tenders cut in half crosswise
- 1 1/2 cups sweetened coconut
- 6 tbsp panko breadcrumbs
- 1 tsp ground ginger
- 1/2 tsp salt
- 1/4 cup honey
- 2 tsp lemon juice
- 2/3 cup sour cream
- 1/4 cup crushed pineapple undrained
Pat chicken tenders dry. Season lightly with salt and pepper.
In a blender or food processor, blend coconut, bread crumbs, ginger, and salt until coarse crumbs remain. Transfer mixture to a shallow bowl.
In another shallow bowl, whisk together honey and lemon juice. Dip chicken tenders in honey mixture and then into bread crumb mixture. Place on a foil lined cookie sheet. Repeat for remaining tenders.
Bake at 400 degrees for 20 - 25 minutes or until chicken is done and breading is golden brown.
In a small bowl, stir together sour cream and pineapple. Serve with chicken tenders as a dipping sauce.
Calories: 624kcal | Carbohydrates: 51g | Protein: 52g | Fat: 23g | Saturated Fat: 14g | Cholesterol: 165mg | Sodium: 786mg | Potassium: 1092mg | Fiber: 4g | Sugar: 36g | Vitamin A: 325IU | Vitamin C: 7.3mg | Calcium: 90mg | Iron: 2.4mg