I love chicken fingers and I’ve made the healthy version couple times in the past, but the process was a bit hassle as I had to grind the almonds to replace the breadcrumbs for coating. Plus I dislike having grease build up in my kitchen exhaust fan from pan frying food, so I opted for oven fried. And since I had a massive amount of shredded coconut flakes, I know I don’t have to take out my food processor to grind the almonds.
Talking about combining Healthy Chicken Finger recipe with Coconut Fish Fillet recipe.
Oven Fried Curried Chicken Fingers
2 lbs boneless skinless chicken breasts- cut into long strips
1 Tbsp curry powder
1 tsp salt
1 tsp black pepper
1/4 cup coconut milk
A dash of chili powder (or more if you like spicy)
1 cup or as much as you need shredded coconut flakes
1. Marinate the chicken breast strips with salt, pepper, curry powder, chili powder and coconut milk for 2 hours or overnight
2. Pre heat oven to 350°F
5. Bake for about 15 minutes
6. Change the oven setting to broil, turn up the temperature to 400F – broil for about 5-7 minutes on each side. Keep an eye on this! The coconut flakes will turn from golden to charred brown in a second if you are not careful enough. Watch it like a hawk!
Super easy, simple and yummy!