Coconut Chicken Fingers with Tamarind Ketchup

Coconut Chicken with Tamarind Ketchup

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.

Coconut Chicken with Tamarind Ketchup

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!

Coconut Chicken with Tamarind Ketchup

5.0 from 3 reviews
Coconut Chicken Fingers with Tamarind Ketchup
 
Prep Time
Cook Time
Total Time
 
These gluten free coconut chicken finders with tamarind ketchup are as grown-up friendly as they are kid-friendly, so everyone in the family will be happy!
Author:
Recipe Type: Entree
Yield: 4 servings
Ingredients
For the Coconut Chicken Fingers:
  • 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
For the Tamarind Ketchup:
  • 5 tablespoons ketchup
  • 1 teaspoon tamarind concentrate
Directions
For the Coconut Chicken Fingers:
  1. Mix together the coconut, flax seeds, salt, and pepper in a shallow bowl.
  2. Dip the chicken in the egg then the coconut-flax seed mixture and put on a plate.
  3. 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.
  4. 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!).
  5. Serve with tamarind ketchup.
For the Tamarind Ketchup:
  1. Mix together the ketchup and tamarind concentrate until smooth and free of lumps. Serve.
Notes
Gluten Free, Kosher Meat

 If the blog hop doesn’t show up below, click HERE to view the collection and submit your links.


12 thoughts on “Coconut Chicken Fingers with Tamarind Ketchup

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate Recipe: