Coconut Chicken Fingers – a delicious recipe with flour, salt, coconut, great value vanilla, hot sauce, garlic. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
1. Preheat oven to 400 F (200 C). Line a rimmed baking sheet with parchment and set aside.
2
2. In a shallow dish, mix flour and salt. In another shallow dish, add shredded coconut. Set both aside.
3
3. In a small bowl, stir yogurt, Sriracha sauce, garlic and zest together. In a medium bowl, reserve half a cup (125 ml) of the mixture.
4
4. Dredge chicken in flour and toss to coat in reserved yogurt mixture. Dredge chicken in coconut, pressing to adhere. Place on prepared sheet. Bake 18 to 20 minutes, or until golden brown and cooked through (165 F or 70 C).
5
5. Stir cilantro into remaining small bowl of yogurt mixture and serve with chicken strips.
6
Tip: Make this dish a meal by serving it with rice or your favourite grain and some fresh steamed broccoli and carrots.
404
kcal
Calories
4
g
Fat
22
g
Carbs
33
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1/4 cup flour, 1/2 teaspoon salt, 1 1/2 cups unsweetened medium desiccated coconut, 1 cup great value vanilla 1 . 5% yogurt, and more.
Yes, Coconut Chicken Fingers falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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