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