Coconut Chicken Fingers with Tamarind Ketchup
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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!
Recipe Type: Entree
Yield: 4 servings
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
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.
Gluten Free, Kosher Meat
Recipe by Katherine Martinelli at