Tuesday, April 19, 2011

Crispy Coconut Chicken Fingers with Pineapple Dipping Sauce

This recipe was sent to me from Tina Barnwell. Tina found this recipe from Our Best Bites. I must say when I read the title of the recipe I was immediately curious. I really hoped it would be chosen. Thank you Mr. Random.org. 

Tina has an amazing life.  Okay well, I think it is amazing.  She and her husband and children live in Spain right now. They are missionaries. How awesome is that?  (I have a secret, I have always wanted to be a missionary to a foreign country, but am scared I don't have what it takes.  Tina does y'all.)  She and her husband have hearts for serving, and helping the lost.  Tina even blogs about her life. You can read about her life on her blog, Life of a Missy Mom.

Crispy Coconut Chicken Fingers with Pineapple Dipping Sauce (from ourbestbites.com)
12 chicken tenders
1-2 eggs (start with one and crack another if it runs out)
1/2 C flour
1 C sweetened coconut flakes
1 C panko bread crumbs
1 tsp garlic powder
3/4 tsp table salt
1/4 tsp pepper
1/4 tsp onion powder
Cooking instructions
preheat oven to 450 degrees.

Give coconut a rough chop so it's about the same size as the panko pieces.

Combine it with Panko and spices in a shallow dish. Mix well to distribute all of the spices.

Place the flour in another shallow dish, and the egg in another. Give the egg a quick beating.

Working with one chicken tender at a time, dredge in flour.

Dip in egg. 

Then finally coat in the coconut Panko mixture. Press in with your fingers to make sure the entire thing is well coated.

Place chicken tenders on a foil-lined baking sheet that has been sprayed with non-stick cooking spray. You can drizzle or spray olive oil on top for a crispier tender.
Bake in 450 degree oven for about 20 minutes or until juices run clear. If tenders are on the small side, they could even be done in about 15 minutes. If they're big they can take more like 25. The coconut will be nice and golden and the panko crisp, but light in color still.

**We did cooked ours for 20 minutes, and the coconut and panko got a little dark, but definitely not burnt. I think 15-18 minutes would have been perfect.

Pineapple Dipping Sauce
1 cup yogurt (I've used pineapple yogurt too or even sour cream)
1 can pineapple tidbits
2 Tbsp powdered sugar
1/4 cup coconut
2 Tbsp coconut milk (if you don't have this, you can use regular milk)
Combine all, refrigerate until ready to use. 
 Honestly I'm not sure if I made the sauce right, or made it too runny? It tasted great though. And because of the sweet flavor my husband loved it.
This recipe was really good. The chicken had a great flavor, a little sweet, crunchy, and still tender.
And did I mention it is kid tested and APPROVED? ;)

Just a reminder to the rest of you lovely readers. To enter April's Giveaway all you have to do is EMAIL ME your recipes or any recipe you like. Each recipe you send counts as 1 entry. 

You can EMAIL ME recipes up until APRIL 22, 2011.

On APRIL 30, 2011 I will randomly choose one winner.

Giveaway prize will include- The Pioneer Woman Cooks Cookbook and another awesome item(s) for you to use in your kitchen.

Send your recipes to alwaysinwonder@aol.com


Amanda said...

Oh YUM! My first time on your blog, I have wanted to make coconut chicken foreve rbut hubby is allergic, so I finally am making it and just making 2 batches, 1 with coconut and 1 without, I knew a pineapple sauce would make the kids eat it...I can't wait to try it tonight!!! Thanks for sharing! Visiting from www.amandacreation.blogspot.com