Baked Coconut Chicken Fingers with Passion Fruit Sauce
Description
Take your family on a tropical getaway with this recipe for baked coconut chicken fingers served with a passion fruit, pineapple, and banana fruit sauce.
Ingredients
•
1 (14 ounce) can coconut milk
•
2 pounds chicken tenders
•
1/2 cup coconut flour
•
1/2 cup almond flour
•
1 teaspoon kosher salt
•
1 teaspoon ground ginger
•
3/4 teaspoon cayenne pepper
•
1/2 teaspoon ground turmeric
•
2 1/2 cups shredded unsweetened coconut
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3 eggs, beaten
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avocado oil cooking spray
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3 tablespoons butter
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2 tablespoons white sugar
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1/2 teaspoon kosher salt
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2 firm ripe bananas, cut into 1/4-inch slices
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1 cup thinly sliced fresh pineapple
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2 tablespoons cornstarch
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4 tablespoons coconut milk
•
1 passion fruit, pulp scooped out
Directions
1
Preheat the oven to 400 degrees F (200 degrees C). Line a sheet pan with parchment paper.
2
Pour the can of coconut milk into a large bowl. Add chicken tenders and toss to coat.
3
Combine coconut flour, almond flour, salt, ginger, cayenne pepper, and turmeric on a large plate or in a shallow dish. Place shredded coconut and eggs in separate shallow bowls.
4
Roll each chicken tender in the flour mixture. Dip in the egg and roll in coconut. Place tenders on the prepared sheet pan; coat with cooking spray.
5
Bake in the preheated oven until a meat thermometer inserted into the center of the largest chicken tender reads 165 degrees F (74 degrees C), 20 to 25 minutes. Broil until outsides are browned and toasted if desired, 1 to 2 minutes. Be sure to watch carefully to avoid scorching.
6
Melt butter in a nonstick skillet over medium heat. Add sugar and salt; stir to dissolve. Add bananas and pineapple; cook, stirring gently, until heated through, 3 to 5 minutes.
7
Combine cornstarch and coconut milk in a small bowl; stir into the skillet with the fruit mixture. Cook, stirring gently, until slightly thickened, 2 to 3 minutes. Add passion fruit pulp. Stir for 1 to 2 minutes more. Serve sauce over the coconut chicken tenders.