Crunchy Coconut Chicken Fingers with Peach Honey Mustard
User Reviews
5.0
3 reviews
Excellent
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Prep Time
2 hrs
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Cook Time
mins
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Servings
2
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Course
Main Course
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Cuisine
American
Crunchy Coconut Chicken Fingers with Peach Honey Mustard
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This delightful recipe is easy to follow and perfect for any occasion.
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Ingredients
- 1 1/2 pounds boneless, skinless chicken tenders
- 1 can of full fat coconut milk
- 1 1/4 cups unsweetened, shredded coconut
- 1/4 cup Panko bread crumbs
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 1 teaspoon pepper
- 1/4 teaspoon garlic powder
- 1/4 cup Dijon mustard
- 1/4 cup honey
- 1 ripe peach, peeled and chopped
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Instructions
- Add the coconut milk to a blender and puree until completely smooth and creamy.
- Place chicken tenders in a baking dish, sprinkle with a little salt and pepper and cover with coconut milk. Refrigerate for 1-2 hours.
- Preheat oven to 450 degrees F. Line a baking sheet with aluminum foil and place a wire rack on top. Spray the rack with nonstick spray.
- In a large bowl, combine coconut, flour, panko, salt and pepper. Stir well to coat. Remove dish with chicken from the fridge. It should have a thick coating of coconut milk on it, so remove each strip and dredge it through the coconut mixture, pressing gently to adhere. Place the chicken on the well-greased wire rack and repeat until finished.
- Spray all the chicken tenders with a spritz of coconut oil spray or nonstick spray. Bake for 15 minutes, then gently flip and spray the other side. Bake for 15 minutes more, until golden and crispy.
- While the chicken is baking, add peach chunks to a blender or food processor until pureed. In a bowl, whisk together honey, dijon mustard and peach puree. Serve chicken fingers!
Notes
- [adapted from all my favorite chicken fingers]
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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