Wednesday, February 10, 2010

Crispy Coconut Chicken Fingers

 
Crispy Coconut Chicken Fingers

12 chicken tenders
1-2 eggs (start with one and crack another if it runs out)
1/2 C flour
1 C sweetened coconut flakes
1 C panko bread crumbs
1 1 tsp garlic powder
3/4 tsp table salt
3/4 tsp curry powder
1/4 tsp onion powder

preheat oven to 400 degrees.

Give coconut a rough chop so it's about the same size as the panko pieces
Combine it with Panko and spices in a shallow dish. Mix well to distribute all of the spices.
Place the flour in another shallow dish, and the egg in another. Give the egg a quick beating.

Working with one chicken tender at a time, dredge in flour...then dip in egg...
And then finally coat in the coconut Panko mixture. Press in with your fingers to make sure the entire thing is well coated.

Place chicken tenders on a foil-lined baking sheet (for easy clean up!) that has been sprayed with non-stick cooking spray. You can give them a  teeny drizzle of olive oil on top to help them crisp nicely, but it's optional.


Bake in your 400 degree oven for about 20 minutes or until juices run clear. Try not to overcook them because chicken tenders go from perfect to overcooked really fast! If your tenders are on the small side, they could even be done in about 15 minutes so keep an eye on them. If they're big they can take more like 25. You may need to move the tenders to a lower rack in the oven if they start to brown too much. The coconut will be nice and golden and the panko crisp, but light in color still.

Great to dip in ranch or sweet and sour sauce
courtesy www.ourbestbites.com

Kimberly's Coconut Sweet Rice

This rice is AHmazing.  It is so good that you will throw all your low card ideas out the window and just go for seconds.....or thirds.  I wouldn't know if you would go for fourths but it may be possible.  Plus it is oh so easy!  

2 cups basmati or jasmine rice - white or brown
3 cups water (or follow the instructions on the rice package)
1/4 - 1/2 cup coconut creme (found in the liquor aisle - it is the creme used to make pina colada's.  Usually in a squeezable bottle)
1 cup chopped cliantro
1 can chopped and drained pineapple

Cook the rice in the rice cooker until done.  Can I just say that they are the greatest invention ever?

When the rice is done add the coconut creme and all the other ingredients one at a time and stir until all mixed.  Serve immediatley and let your tastebuds die of happiness.

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