Tuesday, April 12, 2011

Coconut Chicken Fingers



I had made a brief mention of these a week or so ago when I was in utter despair over my lost cameras. But as you know, the camera crisis had a happy ending and now I can give this chicken the credit it deserves.

My family doesn't like shrimp. None of them. I know. But, trooper that I am, I've learned to curb my shrimp cravings with similar substitutes like this fabulous coconut chicken.



This was the perfect meal to also experiment with my new olive oils that I received from Foodbuzz. When I was younger I had no idea that different oils served different purposes. I'm pretty sure I used olive oil in cake mixes several times. And while it probably wouldn't ruin your dish to use a less suitable oil, certain oils are best put to use in different things. The light olive oil is best for frying and baking, extra virgin for dipping, dressings and sauces, and pure for grilling, sauteing and marinades. I definitely learned something!



So I decided to have an oily night (yeah, oily just isn't a good adjective, even when you understand the context, but I digress) by using the light oil to shallow fry my chicken, and the pure oil to saute my peppers. They both turned out wonderfully. The chicken was sweet, crispy and a total family pleaser. The peppers were done simply, sliced and sauteed with salt and pepper, also sweet and crispy, a perfect side for the chicken.



Coconut Chicken Fingers
Cooking Light 2011

Ingredients

4 (6-ounce) skinless, boneless chicken breast halves, cut into 1/2-inch-thick strips
1/2 teaspoon salt
1/4 teaspoon ground red pepper
1 cup rice flour
1 cup whole buttermilk
1 large egg
1 1/2 cups unsweetened flaked coconut
3 tablespoons canola oil
Sweet chile sauce (optional, but I highly recommend it!)

Directions

1. Sprinkle chicken with salt and pepper. Place flour in a shallow dish. Combine buttermilk and egg in a shallow dish, stirring well. Place coconut in a shallow dish. Dredge chicken in flour; shake off excess. Dip chicken in egg mixture; dredge in coconut.

2. Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add chicken to pan; cook 6 minutes or until done, turning to brown. Serve with chile sauce, if desired.

Serves 6

Per Serving: 298 cal, 12g fat, 28g prot, 1g fiber

26 comments:

sara cardon said...

These sound great, and like a total crowd pleaser. I've been in such a cooking slump lately. Not enough foodie friends to cook with. How lonely it is out here! I MISS YOU!!:)

Rebecca from Chow and Chatter said...

great recipe love coconut in things

Burp and Slurp~! said...

Ooh I've made something like this...but with tofu! Chicken would be so much nicer though.

I used to see more oil as a good thing. I always urged my mom to use more oil in her cooking because I loved fried stuff when I was a kid and I assumed anything with more oil would be more delicious. lol.

Bo said...

I've only had coconut shrimp, never coconut chicken...sounds really good.

Cate said...

I feel for you - I love Prawns (shrimp) I could not live a life without them!!! Visit here whenever you want - I have them on the menu tonight actually! Prawn and Salmon Pie!!!

Live vicariously!!!

The Blonde Duck said...

LOVE this.

Lara said...

I love the coconut in here. It sounds delicious!

Mary said...

These really do sound wonderful and I need something a little different for a change today. I'll have to give these a try. Have a great day. Blessings...Mary

Kristin said...

Oh yum, those sound good!

Natalie said...

These look fabulous! I love coconut in anything!

Cheryl said...

That sounds yummy I love Coconut Shrimp and sadly my husband is not a fan of shrimp either, great recipe!

Julie said...

I love coconut chicken...maybe even better than coconut shrimp! Yours looks super :)

Rachel said...

Those look good! I love coconut, but I'm not really a fan of coconut shrimp. I will have to try this!

Señorita said...

That looks absolutely delicious!! I love coconut shrimp, so I am sure I would love this :)

http://ladyonaroof.blogspot.com/

Ann said...

Teresa, this coconut chicken looks so great!! I have to give it a try.

Kim said...

One day you and I are going to get together and eat all the things that are families don't like..ha ha! I've had a version of coconut chicken fingers before and I loved it. I bet these are awesome.

Shelby said...

I'm lucky my family loves seafood as much as I do! However, my daughter in law doesn't eat anything but chicken, and I have made this to please her before too!

Reeni said...

The coconut chicken looks crispy and delicious! I feel your pain - my family will eat shrimp but usually not happily!

Cassie said...

Coconut shrimp with pineapple dipping sauce is a favorite dish from a restaurant. This look like a great home substitute!

Joanne said...

I made coconut chicken at some point last year and it is SO much better than your average chicken cutlet! These look great!

theUngourmet said...

I love coconut! I don't know if my son would like these...maybe. I'd love to try this recipe out on him. :)

Pam said...

What a great idea... I've never had coconut chicken fingers before.

Chris said...

That's a new one on me but I like it and the dipping sauce....yum.

Deborah said...

I love coconut chicken - what a great way to curb your shrimp craving!!

Elizabeth and Jared said...

These look delicious! So brown and crunchy! i love the idea of the coconut!

Megan said...

I always want to make coconut shrimp but my daughter wont eat shrimp so this is perfect! I'll be making this soon!