Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Hawaiian Chicken Fingers
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- Level: Easy
- Total: 1 hr
- Prep: 30 min
- Cook: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 559
- Total Fat
- 30 g
- Saturated Fat
- 15 g
- Carbohydrates
- 25 g
- Dietary Fiber
- 3 g
- Sugar
- 8 g
- Protein
- 44 g
- Cholesterol
- 220 mg
- Sodium
- 647 mg
- Level: Easy
- Total: 1 hr
- Prep: 30 min
- Cook: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 559
- Total Fat
- 30 g
- Saturated Fat
- 15 g
- Carbohydrates
- 25 g
- Dietary Fiber
- 3 g
- Sugar
- 8 g
- Protein
- 44 g
- Cholesterol
- 220 mg
- Sodium
- 647 mg
Ingredients
Directions
- Make the dipping sauce: Whisk the sweet chili sauce, mayonnaise and lime juice in a bowl.
- Make the chicken fingers: Preheat the oven to 425 degrees F. Spread the coconut on a baking sheet and bake, stirring occasionally, until golden brown, about 10 minutes. Transfer to a shallow dish and let cool, then stir in the panko, paprika and coconut oil. (The mixture should resemble wet sand.) Whisk the eggs and 1/2 teaspoon salt in a separate shallow dish.
- Set a rack on a baking sheet; coat the rack with cooking spray. Dip the chicken in the egg mixture, shaking off any excess; coat with the coconut mixture, pressing firmly to adhere. Place the chicken on the prepared rack; coat generously with cooking spray. Bake until cooked through and golden brown, 15 to 20 minutes. Serve with the dipping sauce.
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