Baked Coconut Chicken Fingers with Passion Fruit Sauce The Best Recipes

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Baked Coconut Chicken Fingers with Passion Fruit Sauce

"Take your family to an exotic culinary destination with baked coconut chicken fingers served with a tropical fruit sauce made of bananas, passion fruit, and pineapple."

Ingredients :

• Chicken Tenders:
• 1 (14 ounce) can coconut milk
• 2 pounds chicken tenders
• 1/2 cup coconut flour
• 1/2 cup almond flour
• 1 teaspoon kosher salt
• 1 teaspoon ground ginger
• 3/4 teaspoon cayenne pepper
• 1/2 teaspoon ground turmeric
• 2 1/2 cups shredded unsweetened coconut
• 3 eggs, beaten
• avocado oil cooking spray
• Passion Fruit Sauce:
• 3 tablespoons butter
• 2 tablespoons white sugar
• 1/2 teaspoon kosher salt
• 2 firm ripe bananas, cut into 1/4-inch slices
• 1 cup thinly sliced fresh pineapple
• 2 tablespoons cornstarch
• 4 tablespoons coconut milk
• 1 passion fruit, pulp scooped out

Instructions :

Prep : 20M	Cook : 8M	Ready in : 50M

• Preheat the oven to 400 degrees F (200 degrees C). Line a sheet pan with parchment paper.
• Pour the can of coconut milk into a large bowl. Add chicken tenders and toss to coat.
• Combine coconut flour, almond flour, salt, ginger, cayenne pepper, and turmeric on a large plate or in a shallow dish. Place shredded coconut and eggs in separate shallow bowls.
• Roll each chicken tender in the flour mixture. Dip in the egg and roll in coconut. Place tenders on the prepared sheet pan; coat with cooking spray.
• Bake in the preheated oven until a meat thermometer inserted into the center of the largest chicken tender reads 165 degrees F (74 degrees C), 20 to 25 minutes. Broil until outsides are browned and toasted if desired, 1 to 2 minutes. Be sure to watch carefully to avoid scorching.
• Melt butter in a nonstick skillet over medium heat. Add sugar and salt; stir to dissolve. Add bananas and pineapple; cook, stirring gently, until heated through, 3 to 5 minutes.
• Combine cornstarch and coconut milk in a small bowl; stir into the skillet with the fruit mixture. Cook, stirring gently, until slightly thickened, 2 to 3 minutes. Add passion fruit pulp. Stir for 1 to 2 minutes more. Serve sauce over the coconut chicken tenders.

Notes :

• Feel free to substitute ghee for the butter and arrowroot powder for the cornstarch.

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