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Coconut Chicken Fingers Cooking Light

Directions mix together coconut flour salt pepper and garlic powder in flat dish. Dredge chicken into the flour then dip it into the egg buttermilk mixture then coat lightly into the coconut. Dip chicken strips into egg then coat with coconut mixture.

Camila Farah
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Sweet chile sauce optional calories 298. Place in shallow baking pan and drizzle with melted butter. On a plate mix together the panko breadcrumbs coconut brown sugar and garlic powder. The crunchy coating of lightly breaded chicken and the sweet and slightly tangy zing of the dipping sauce are a perfect paring. Heat a skillet with the canola oil over medium high heat.

Ingredients 1 pound skinless boneless chicken breasts 1 1 2 cups fat free buttermilk 1 2 cup all purpose flour about 2 1 4 ounces 1 large egg lightly beaten 1 large egg white lightly beaten 3 4 cup crushed cornflakes 3 4 cup flaked sweetened coconut chopped 1 teaspoon garlic powder 3 4. Kids will love the sweetness that the coconut adds to the coating of these chicken fingers. Place the eggs in a shallow dish next to the plate of breadcrumbs. 1 1 2 cups unsweetened flaked coconut. 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.

1 4 teaspoon ground red pepper. Bake at 400 for 25 minutes or until brown and cooked through turning once. Pan frying is an easy way to get crispy crusts on chicken breasts and tenders without unhealthy frying. 4 6 ounce skinless boneless chicken breast halves cut into 1 2 inch thick strips. Add chicken to the pan and cook for 4 minutes on each side or until chicken is no longer pink and outside is slightly golden brown.

The marinade infuses dark meat chicken with a light coconut flavor and flaked coconut in the breading heightens the nutty taste. Season the chicken with salt and pepper. 3 tablespoons canola oil. Make sauce by. 1 cup rice flour.

Monofat 5 4 g. Repeat with each piece of chicken. 1 cup whole buttermilk. Monofat 5 4 g. The marinade infuses dark meat chicken with a light coconut flavor and flaked coconut in the breading heightens the nutty taste.

1 cup whole buttermilk. 1 4 teaspoon ground red pepper. Ingredients 1 pound skinless boneless chicken breasts 1 1 2 cups fat free buttermilk 1 2 cup all purpose flour about 2 1 4 ounces 1 large egg lightly beaten 1 large egg white lightly beaten 3 4 cup crushed cornflakes 3 4 cup flaked sweetened coconut chopped 1 teaspoon garlic powder 3 4. Sweet chile sauce optional calories 298.


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Source : pinterest.com
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