Man! I thought once school started [sob], that I'd be able to spend all day cooking. Making pastries, maybe even cooking may way through Mastering the Art of French Cooking. [Julie & Julia - I actually read that book. Awesome. Except for a serious use of the "f" word. Yikes.] I actually have no desire to cook from that book. Trust me, that is some seriously...interesting food!
Anyway. I must have forgotten that I have 2 little dudes. Both of them are playing soccer this fall. Both of them are in different leagues. Which means, of course, that nearly EVERY night for the next 5-6 weeks is filled with games, practices, games, and me washing stinky soccer clothes!
So, this is one of those awesome, fast, kid friendly dinners that can be made in a snap! The dudes love the flavor of these, and honestly, so does my husband! The house smells so good while these are cooking!
Coconut Chicken Fingers
- 2 eggs, beaten
- 1 c. coconut
- 1/2 c. flour
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 1/4 tsp. garlic powder
- 1 1/2 lb. boneless, skinless chicken, cut into strips
- melted butter
- In a shallow dish [like a pie plate] mix together the flour, coconut, salt, pepper and garlic powder. Make sure it is well seasoned, the amounts above are just guesstimations, I don't measure!
- In another shallow dish, beat 2 eggs with a few tablespoons of water.
- Dredge the chicken in the egg wash, then in the coconut mixture. You might need to "squish" the mixture into each piece of chicken. If you like extra coating, and a little more crunch, start with the dry mixture, then dip in the wet and then back to the dry again.
- Place each piece on a cookie sheet that has been sprayed with cooking spray. Drizzle each piece with a bit of melted butter [don't saturate, just make sure each piece has some butter on it], this will help keep the chicken nice and moist.
- Bake at 400 degrees for 25 minutes.
You can also do this with full chicken breasts, for a more "grown up" approach. The chicken fingers can be dipped in your favorite "dippies". My boys like the generic kids stuff, but you can "fancy" it up by mixing some storebought orange marmalade with some dijon mustard.