Coconut Chicken Fingers with Tamarind KetchupPosted on May 17, 2013 | 11 comments
I don’t have children, but I have lots of friends who do and I know how challenging preparing meals for picky eaters can be. This recipe for coconut chicken fingers with tangy tamarind ketchup is the ultimate solution since it’s as adult-friendly as it is kid-friendly. Instead of the typical breadcrumbs, these homemade chicken fingers are coated in a mixture of ground coconut and flax seeds for a healthy, tasty, gluten free twist on an old standby.
In addition to picky eaters, these are also perfect for kids with a gluten intolerance or wheat allergy who miss traditional chicken fingers. I fried the coconut chicken fingers in the same fashion that my father used to make chicken cutlets for us, but you could also bake them for an even healthier option. The addition of a bit of tamarind concentrate to the ketchup adds a pleasantly sour taste and gives the whole thing even more of a tropical flavor.
For this week’s blog hop, I want to see your very favorite kid-friendly recipes, from homemade baby food to your fail-safe mac and cheese. Do you have a picky eater? What foods do they love and hate? Let me know in the comments below!
- ¾ cup desiccated coconut
- ¼ cup ground flax seeds
- Salt and pepper
- 2 eggs, lightly beaten
- 1 pound (500g) chicken breast, sliced into strips
- Canola or vegetable oil, for frying
- 5 tablespoons ketchup
- 1 teaspoon tamarind concentrate
- Mix together the coconut, flax seeds, salt, and pepper in a shallow bowl.
- Dip the chicken in the egg then the coconut-flax seed mixture and put on a plate.
- Heat the oil in a wide skillet (it should come up about ½-inch) until quite hot but not sizzling. Add the chicken, cooking in batches if necessary. Cook for about 2 minutes per side, until crispy and lightly browned on the outside and fully cooked inside.
- Transfer to a paper towel-lined plate. Keep warm in a 200-degree oven if not serving right away (they're also great cold and make an excellent addition to salads the next day!).
- Serve with tamarind ketchup.
- Mix together the ketchup and tamarind concentrate until smooth and free of lumps. Serve.
If the blog hop doesn’t show up below, click HERE to view the collection and submit your links.