I love chicken fingers and I’ve made the healthy version couple times in the past, but the process was a bit hassle as I had to grind the almonds to replace the breadcrumbs for coating. Plus I dislike having grease build up in my kitchen exhaust fan from pan frying food, so I opted for oven fried. And since I had a massive amount of shredded coconut flakes, I know I don’t have to take out my food processor to grind the almonds.
Talking about combining Healthy Chicken Finger recipe with Coconut Fish Fillet recipe.

Oven Fried Curried Chicken Fingers
Ingredients:
2 lbs boneless skinless chicken breasts- cut into long strips
1 Tbsp curry powder
1 tsp salt
1 tsp black pepper
1/4 cup coconut milk
A dash of chili powder (or more if you like spicy)
1 cup or as much as you need shredded coconut flakes

Directions:
1. Marinate the chicken breast strips with salt, pepper, curry powder, chili powder and coconut milk for 2 hours or overnight

2. Pre heat oven to 350°F

3. Mix in the shredded coconut flakes to the marinated chicken. No need to roll them one by one if you can just mix all of them together with spoon 😉

4. Place on the baking sheet, lined with foil- trust me it’ll save you hassle of cleaning the baking sheet later on!

5. Bake for about 15 minutes

6. Change the oven setting to broil, turn up the temperature to 400F – broil for about 5-7 minutes on each side. Keep an eye on this! The coconut flakes will turn from golden to charred brown in a second if you are not careful enough. Watch it like a hawk!

7. Remove from heat and serve with your favorite condiments!

Super easy, simple and yummy!

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