Hawaiian Chicken Fingers
Votes: 4
Time: 1 hour.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Crispy chicken fingers are a quick appetizer you can indulge yourself and your loved ones with on any occasion. And when you're craving a new taste sensation, the easiest way is to make them Hawaiian-style by adding coconut flakes to the breading mixture. Its slight sweetness infuses the chicken with exotic flavors, and when combined with airy panko breadcrumbs, the fingers' crust will be perfectly crispy, even after frying in the oven instead of deep-frying. Serve these Hawaiian-style chicken fingers with a dipping sauce made from mayonnaise, sweet chili sauce, and lime juice.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Chicken fingers
- 0.5 cup sweet coconut flakes
- 1 and 1/4 tbsp. panko breadcrumbs
- 1 teaspoon paprika
- 3 tbsp coconut oil, melted
- 2 large eggs
- 2 large boneless, skinless chicken breasts, each cut into 8 strips
Dip sauce
- 1/3 cup Thai sweet chili sauce
- 2 tablespoons mayonnaise
- Juice of half a lime
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Cooking the dish according to the recipe:
- Prepare the dipping sauce: In a bowl, combine sweet chili sauce, mayonnaise and lime juice.
Preheat the oven to 220°C. Spread the coconut flakes on a baking sheet and toast, stirring occasionally, until golden brown, about 10 minutes. Transfer to a shallow bowl and let cool, then mix with the breadcrumbs, paprika, and coconut oil. The mixture should resemble wet sand. - In a separate shallow bowl, beat the eggs with 0.5 teaspoon of salt. Place a wire rack on a baking sheet and spray it with cooking spray.
- Prepare chicken fingersDip the chicken in the egg mixture, shaking off any excess; then coat in the coconut mixture, pressing firmly to adhere. Place the chicken on the prepared rack; spray generously with cooking spray. Bake until cooked through and golden brown, 15 to 20 minutes. Serve with the dipping sauce.
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