
Coconut Chicken Fingers Recipe
Ingredients
Directions
- 1
Position rack in centre of oven, then preheat to 400°F. Line a rimmed baking sheet with parchment.
- 2
Stir flour and salt in a shallow dish. Pour shredded coconut in another shallow dish.
- 3
Stir yogurt, Sriracha sauce, lime zest and garlic in a small bowl. Reserve 1/2 cup in a medium bowl.
- 4
Toss chicken strips with flour, then coat with reserved yogurt mixture. Then dip into coconut, pressing gently so it sticks. Arrange on prepared sheet.
- 5
Bake until golden brown and an instant-read thermometer inserted into thickest part of chicken reads 165°F, about 18 to 20 minutes.
- 6
Stir cilantro into remaining small bowl of yogurt mixture and serve with chicken strips.
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Last updated: July 16th, 2021
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