Name: Baked Coconut Chicken Fingers with Passion Fruit Sauce
Prep time: 20 min
Cook time: 20 min
Yield: 8
Ingredients: Coconut milk - 1 (14 ounce) can; Chicken tenders - 2 pounds; Coconut flour - ½ cup; Almond flour - ½ cup; Kosher salt - 1 teaspoon; Ground ginger - 1 teaspoon; Cayenne pepper - ¾ teaspoon; Ground turmeric - ½ teaspoon; Shredded unsweetened coconut - 2 ½ cups; Eggs, beaten - 3; Avocado oil cooking spray - 3; Butter - 3 tablespoons; White sugar - 2 tablespoons; Kosher salt - ½ teaspoon; Firm ripe bananas, cut into 1/4-inch slices - 2; Thinly sliced fresh pineapple - 1 cup; Cornstarch - 2 tablespoons; Coconut milk - 4 tablespoons; Passion fruit, pulp scooped out - 1

Baked Coconut Chicken Fingers with Passion Fruit Sauce

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Baked Coconut Chicken Fingers with Passion Fruit Sauce

1. Coconut milk - 1 (14 ounce) can

2. Chicken tenders - 2 pounds

3. Coconut flour - ½ cup

4. Almond flour - ½ cup

5. Kosher salt - 1 teaspoon

6. Ground ginger - 1 teaspoon

7. Cayenne pepper - ¾ teaspoon

8. Ground turmeric - ½ teaspoon

9. Shredded unsweetened coconut - 2 ½ cups

10. Eggs, beaten - 3

11. Avocado oil cooking spray - 3

12. Butter - 3 tablespoons

13. White sugar - 2 tablespoons

14. Kosher salt - ½ teaspoon

15. Firm ripe bananas, cut into 1/4-inch slices - 2

16. Thinly sliced fresh pineapple - 1 cup

17. Cornstarch - 2 tablespoons

18. Coconut milk - 4 tablespoons

19. Passion fruit, pulp scooped out - 1

How to cook deliciously - Baked Coconut Chicken Fingers with Passion Fruit Sauce

1. Stage

Preheat the oven to 400 degrees F (200 degrees C). Line a sheet pan with parchment paper.

2. Stage

Pour the can of coconut milk into a large bowl. Add chicken tenders and toss to coat.

3. Stage

Combine coconut flour, almond flour, salt, ginger, cayenne pepper, and turmeric on a large plate or in a shallow dish. Place shredded coconut and eggs in separate shallow bowls.

4. Stage

Roll each chicken tender in the flour mixture. Dip in the egg and roll in coconut. Place tenders on the prepared sheet pan; coat with cooking spray.

5. Stage

Bake in the preheated oven until a meat thermometer inserted into the center of the largest chicken tender reads 165 degrees F (74 degrees C), 20 to 25 minutes. Broil until outsides are browned and toasted if desired, 1 to 2 minutes. Be sure to watch carefully to avoid scorching.

6. Stage

Melt butter in a nonstick skillet over medium heat. Add sugar and salt; stir to dissolve. Add bananas and pineapple; cook, stirring gently, until heated through, 3 to 5 minutes.

7. Stage

Combine cornstarch and coconut milk in a small bowl; stir into the skillet with the fruit mixture. Cook, stirring gently, until slightly thickened, 2 to 3 minutes. Add passion fruit pulp. Stir for 1 to 2 minutes more. Serve sauce over the coconut chicken tenders.