Sesame coconut chicken fingers
Sesame Coconut Chicken Fingers are crispy, almond-flour breaded chicken strips coated with coconut and spices, baked to perfection. Paired with a zesty Greek yogurt dip, this dish offers a delightful combination of flavours and textures, perfect for family meals or gatherings.
Cook time 20 min
Prep time 10 min
Ingredients:
4 chicken breasts2 eggs
1 cup almond flour
1/2 cup dried coconut meat
4 tbsp cornstarch
1 tsp garlic powder
1 tsp paprika
1/4 tsp red pepper (spice)
2 tbsp sesame seeds
1 tsp salt
1/2 tsp black pepper
3 tbsp olive oil
4 tbsp spearmint
1 cup greek yogurt
1 lemon
1 garlic clove
Elevate your dinner game with these delicious Sesame Coconut Chicken Fingers. This low-carb recipe offers a crunchy texture and nutty flavor from almond flour and dried coconut meat, balanced with the perfect amount of spice and zest. Ideal for a family meal or a casual gathering, this dish is sure to be a hit!
Instructions:
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with olive oil.
- Slice the chicken breasts into long strips to resemble chicken fingers.
2. Prepare the Breading Station:
- In a shallow bowl, beat the eggs until smooth.
- In another shallow bowl, mix the almond flour, dried coconut meat, cornstarch, garlic powder, paprika, red pepper, sesame seeds, salt, and black pepper.
- Dip each chicken strip into the beaten eggs, ensuring it is fully coated.
- Transfer the egg-coated chicken strip to the almond flour mixture, pressing gently to adhere the breading evenly on all sides.
- Place the coated chicken strips onto the prepared baking sheet.
- Drizzle the olive oil over the breaded chicken strips or use a brush to coat them lightly.
- Bake in the preheated oven for 20-25 minutes, turning halfway through, until the chicken is golden brown and cooked through. The internal temperature should reach 165°F (74°C).
- In a mixing bowl, combine the Greek yogurt, chopped parsley, lemon juice and zest, and minced garlic. Mix well until all ingredients are combined.
- Transfer the dip to a serving bowl.
- Arrange the baked sesame coconut chicken fingers on a serving platter.
- Serve hot with the yogurt dip on the side.
Serve your beautifully golden Sesame Coconut Chicken Fingers with Yogurt Dip on the side and enjoy every bite of this flavor-packed dish! Perfect for dipping, these chicken fingers are a delightful combination of crispy, savory, and refreshing that is certain to delight your taste buds and impress your guests.
Sesame coconut chicken fingers FAQ:
Bake the chicken fingers in a preheated oven at 400°F (200°C) for 20-25 minutes. Make sure to turn them halfway through for even cooking.
The chicken fingers are fully cooked when they are golden brown and the internal temperature reaches 165°F (74°C). A meat thermometer can be used for accurate measurement.
Yes, you can substitute almond flour with other gluten-free flours like coconut flour or a gluten-free all-purpose blend. Keep in mind that the flavors and textures may vary slightly.
Store any leftover chicken fingers in an airtight container in the refrigerator for up to 3 days. For longer storage, consider freezing them for up to 2 months.
Yes, you can prepare the yogurt dip ahead of time. It can be refrigerated for up to 3 days, allowing the flavors to meld together beautifully.
Cooking Tips:
- Make sure to preheat your oven to 375°F (190°C) before you start preparing the chicken to ensure even cooking.
- Cut the chicken breasts into evenly-sized strips for uniformity, which helps in achieving a consistent cooking result.
- When coating the chicken, use one hand for wet ingredients (egg wash) and the other for dry ingredients to avoid clumping.
- For an extra crunch, you can add a few more tablespoons of sesame seeds to the almond flour mixture.
- Serve the chicken fingers hot and fresh out of the oven for the best taste and texture.
Nutrition Facts
6 ServingsCalories 460kcal
Protein 45g
Carbohydrates 16g
Fiber 4.05g
Sugar 6g
Fat 30g
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