Coconut Chicken Fingers
Preheat oven to 400°F (200°C). Line a rimmed baking sheet with parchment and set aside.
In a shallow dish, mix flour and salt. In another shallow dish, add shredded coconut. Set both aside.
In a small bowl, stir yogurt, Sriracha sauce, garlic and zest together. In a medium bowl, reserve ½ cup of mixture.
Dredge chicken in flour and toss to coat in reserved yogurt mixture in a medium bowl. Dredge chicken in coconut, pressing to adhere. Place on the prepared sheet. Bake 18 to 20 minutes or until golden brown and cooked through (165°F, 70°C).
Stir cilantro into remaining small bowl of yogurt mixture and serve with chicken strips.
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Last updated: October 13th, 2020
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