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Baked Coconut Chicken Fingers with Passion Fruit Sauce
Baked Coconut Chicken Fingers with Passion Fruit Sauce
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Transport your taste buds to a tropical paradise with our crispy coconut chicken fingers and exotic fruit sauce.
Ingredients:
  • 0.5 cup coconut flour
  • 1 (14 ounce) can coconut milk
  • 2 pounds chicken tenders
  • 0.5 cup almond flour
  • 1 teaspoon kosher salt
  • 1 teaspoon ground ginger
  • 0.75 teaspoon cayenne pepper
  • 0.5 teaspoon ground turmeric
  • 2.5 cups shredded unsweetened coconut
  • 3 eggs, beaten
  • avocado oil cooking spray
  • 3 tablespoons butter
  • 2 tablespoons white sugar
  • 0.5 teaspoon kosher salt
  • 2 firm ripe bananas, cut into 1/4-inch slices
  • 1 cup thinly sliced fresh pineapple
  • 2 tablespoons cornstarch
  • 4 tablespoons coconut milk
  • 1 passion fruit, pulp scooped out
Instructions:
  • Preheat the oven to a toasty 400 degrees F (200 degrees C) and elegantly line a sheet pan with parchment paper.
  • In a large bowl, gracefully pour in the velvety coconut milk from the can. Gently add the succulent chicken tenders and give them a delightful toss until they are perfectly coated in the creamy goodness.
  • Mix together coconut flour, almond flour, salt, ginger, cayenne pepper, and turmeric on a large plate or in a shallow dish. Set aside shredded coconut in one shallow bowl and eggs in another shallow bowl.
  • Coat chicken tenders in flour mixture, egg, and coconut. Arrange on baking sheet and spray with cooking oil.
  • Cook in the preheated oven until a meat thermometer inserted into the largest chicken tender reads 165°F (74°C), for 20-25 minutes. Then, broil for 1-2 minutes for a browned and toasted finish, watching carefully to avoid scorching.
  • In a nonstick skillet over medium heat, melt butter. Stir in sugar and salt until dissolved. Add bananas and pineapple, cooking gently until heated through, for about 3 to 5 minutes.
  • In a small bowl, mix cornstarch and coconut milk. Stir the mixture into the skillet with the fruit, then gently cook until slightly thickened for 2 to 3 minutes. Add passion fruit pulp and stir for another 1 to 2 minutes. Serve the sauce over the coconut chicken tenders.

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