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: Katherine Martinelli
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:
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.
For the Tamarind Ketchup:
Mix together the ketchup and tamarind concentrate until smooth and free of lumps. Serve.
Notes
Gluten Free, Kosher Meat
Recipe by Katherine Martinelli at http://www.katherinemartinelli.com/blog/recipe/2013/coconut-chicken-fingers-with-tamarind-ketchup/