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When you can’t bear to eat another chicken breast salad these crunchy coconut chicken fingers fit the bill. Whether it’s the big game or you’re casually entertaining, these chicken fingers are crowd pleasers for paleo and non-paleo friends alike!
The secret to their crispy coconut coating is the 3-step breading technique. Is it still called breading when it’s coconut? Ahem…the 3-Step ‘Coconut-ing’ Technique is integral to keeping the crunchy outer layer from falling off in the cooking process.
First, you’ll need three bowls and two forks. In the first bowl, make a dry coating of coconut flour with spices and salt. In the second bowl, whisk the eggs. In the third bowl, you make the crunchy coating of coconut flakes, spices, and salt. With a fork, pick up your chicken tender and coat it in the first bowl of dry coating. Now transfer it to the second bowl and coat completely with the egg. Using the fork, remove the tender from the egg and dredge in the final bowl of coconut flakes, using the other (not eggy) fork to help toss the coconut onto the chicken finger.
I like to serve these chicken fingers with a big salad, like my Creamy Paleo Coleslaw and a big plate of sweet potato fries. Coconut chicken fingers practically require dipping sauce, for the Whole30, I’d recommend Yai’s Thai Chili Garlic Hot Sauce or Primal Kitchen Ranch Dressing.
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