day eighteen: coconut chicken fingers


Friday night is all about take-out in our house, after a long week of toddlers and taxes, we only want to dissolve into the couch, watch home improvement shows, drink beer and eat pizza. Alas, this cannot be. On Friday I had a girlfriend over for a catch-up and paleo dinner. Usually friends can expect a special meal (or take-out!) when they come over to our house for dinner, this time I thought I'd go paleo cafeteria styles with some coconut chicken fingers, spicy sweet potato fries and a big salad. I'd recommend making (or buying) a fresh salsa or paleo friendly dip for these fingers - they were a tad crunchy.

coconut chicken fingers

3 chicken breasts
2 eggs
1/2 cup coconut flour
1/2 tsp curry powder + 1/2 tsp 1/8 tsp paprika +1/8 tsp
1/2 tsp salt, kosher + 1/2 tsp
1/8 tsp black pepper + 1/8 tsp
2 cups coconut, shaved, unsweetened
Olive oil, drizzle.

Preheat oven to 400F. Prepare baking sheet with parchment paper. Drizzle with a bit of olive oil.

Beat eggs in shallow bowl. Add coconut flour, 1/2 tsp curry powder, 1/8 tsp paprika, 1/2 tsp kosher salt, and 1/8 tsp black pepper to another shallow bowl. In third shallow bowl, add coconut flakes and the remaining curry powder, paprika, salt, and pepper.

Slice chicken breasts into long strips.

With each chicken strip, dip into flour, shake off excess, dip into eggs, and dip into coconut flakes - pressing the chicken into the flakes. Remove and place gently on tray. When all are coated, drizzle with a but of olive oil.

Cook for about 20 minutes, until chicken is cooked through, flipping over the fingers at the halfway mark. If they haven't browned as much as you'd like, place under broiler for a few minutes.

breakfast: banana, nuts, coffee, coconut milk lunch: hibiscus iced tea, apple, nuts, proscuitto, leftover green curry dinner: a lot of coconut chicken fingers, big salad, sweet potato fries, watermelon & raspberries