This twist on chicken fingers gives you a lot of flavour and great texture without the fat from deep frying. Served with some pineapple, mango or other tropical flavours, they are downright delicious. We like them with plum sauce, cold the next day in a lunch box!
Ingredients:
1/2 cup shredded, sweetened coconut
2 tbsp sesame seeds
1/2 cup unseasoned dry bread crumbs
1 egg
2 tsp sesame oil
1 1/2 lbs boneless skinless chicken breast, cut into strips.
Mix coconut, sesame seeds and bread crumbs into a bowl. Set aside. In a separate bowl, mix together the egg and sesame oil. Add the chicken pieces and toss gently. Dredge the chicken pieces in the coconut mixture and place on a greased cookie sheet.
Bake at 425 for about 10 minutes, then turn them over and bake for another 5 minutes. Serve with plum sauce and wedges of pineapple.
Serves 4-5
Adapted from Crazy Plates
Have kids who love chicken fingers?
Try this recipe for grilled chicken fingers and this great recipe for quick and easy kid-friendly fingers!
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