Coconut Chicken Fingers
This is week 4 going low carb. I am suprisingly happy with this diet change. Rarely being hungry, though I do CRAVE carbs some days. Where I am having a challenge, is finding recipies that do not include cheese or cauliflower. I love cheese, but I really need a break! I have found my limit.
So over the last week I looked for recipe options that could possibly be converted to Low -carb. I have to say, these came out just as I had hoped. I loved them and so did my family. Not greasy, but incredibly juicy, the breading of Almond meal, egg, and coconut held together perfectly. The coconut flakes I used were very light, not the sticky sweet kind.
You can dip them in your favorite sauce, I combined Hot Sauce and sour cream for my dipping sauce, but my boys enjoyed them with BBQ sauce and Ranch dressing. The Coconut Chicken Fingers were a delicious low-carb, non-cheesy, cauli-free dinner option. I hope that you enjoy them too.
2 lbs chicken tenders
1 – 1 1/2 C finely ground Almond Meal
3/4 tsp each garlic powder, onion powder, and paprika
1 tsp. salt
3T. heavy cream
3-4 T. Frank’s Red Hot Sauce (or your choice)
2 C. Shredded Coconut (approx)
This is the coconut that I used- very fine and light textured.
Preparation: Preheat oven to 425 degrees.
Combine Almond meal, spices and salt in a large shallow dish. In another shallow bowl/dish combine the eggs, cream, and hot sauce. Lastly, pour the coconut on a large plate or another bowl.
You will need a couple of cookie sheets to lay the breaded fingers on before and after they are fried.
Dip the tenders, one at a time in to – Almond meal mixture and then the Egg mixture.
Don’t roll them in the coconut until the oil is hot. I let the almond and egg breaded tenders rest on the cookie sheet while the oil heats.
Pour enough Oil in a shallow bottomed pan to cover the bottom to about a depth of 1/2 inch and heat until almost smoking.
When the oil is hot. Roll the tenders in the coconut and gently lay them in the hot oil. I could fit 4 at a time in my pan with space between them. Turn when they are nicely browned. About 4 minutes each side. Remove to cookie sheet. Add a small amount of oil if needed as you pull each batch out.
When I filled my cookie sheet I put them in the oven for 5-10 minutes to finish cooking and browning. I checked them with a thermometer for doneness. (160-165 degrees)
Serve hot with sauce and ENJOY.