Coconut-crusted Chicken Fingers

Coconut-crusted Chicken Fingers



Chicken fingers

  • 2 skinless, boneless chicken breasts (about 425 g)
  • 1 tbsp canola oil
  • 1/8 tsp each salt and ground black pepper
  • 2 tsp garlic powder
  • 3/4 cup shredded unsweetened coconut

Dipping sauce

  • 1/2 cup low-fat sour cream
  • 1/2 tsp lime zest
  • 1 tsp lime juice
  • 1 tbsp honey


  • Preheat oven to 375°F. Line a large baking sheet with parchment paper.
  • Cut chicken into 1/2-in. strips. Place in a bowl and drizzle with oil. Sprinkle with salt and pepper; toss to coat.
  • In a resealable bag, place garlic powder and coconut; shake to mix well.
  • In batches, place the chicken strips in the bag, close and shake to coat.
  • Remove chicken from the bag and place on the baking tray. Repeat with remaining chicken strips.
  • Bake, turning halfway through, until chicken is golden brown and cooked through, 15 to 20 min.
  • Meanwhile, in a bowl, combine the sour cream, lime zest and juice, and honey. Set aside 1/4 cup sauce and enough chicken fingers to make Coconut-Crusted Chicken Chopped Salad another day. Serve chicken fingers with sauce.

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