Coconut Chicken

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Hi Everybody!

This is CRAZY, I know. But it was so frigid cold on my scooter yesterday that I was a walking Scott-sicle when I got to my favorite Grocery Store!

I walked around with my teeth chattering and I thought, what I need is to remind myself of home. I wanted a dinner that would take me way back, so of course Chicken Fingers and Tator Tots jumped right into my brain…  It just so happened that I was in the baking aisle when that thought occurred. Right in front of me were the bags of shredded coconut and I was reminded that I live, geographically speaking, in the sub tropics. Even though there are palm trees swaying, they are doing so in a sub-thermal frozen constant wet sea breeze. B, with many “r’s” following (Brrrrr).

Coconut Chicken Fingers it shall be! I said to myself, “you don’t know how to make that…” and I said, “so? I got skills, and a Bullet!…”

These went together so easily that I was able to handle the tots and a broccoli and tomato salad. And I woulda had a dippin’ sauce too… but the photo shoot threw me off… I used a little soy sauce.

Get your winter Hula-on and crack these crazy Coconut Chicken Fingers… not ANYTHING like Mom used to make.

You need:

  • Tall Cup
  • Short Cup
  • Cross Blade
  • A 3 part Dipping Station (see pic.)


  • 1 lb Chicken ( I used pre-cut chicken breast tenders. I so hate touching chicken!)
  • ½ Cup Coconut Milk
  • 3 cloves garlic, smashed and peeled
  • ½ tsp White Wine Vinegar
  • ½ Sleeve of your favorite Cracker
  • ½ Cup Shredded Coconut
  • 3 or 4 Basil Leaves
  • ¼ tsp Salt and Pepper

  1. Put ½ cup coconut milk, garlic, and vinegar in the short cup with the cross blade and blend well.
  2. Marinate Chicken is this mixture for 30 minutes
  3. While Chicken marinates, Add the rest of the ingredients to the tall cup with the cross blade.
  4. Blend and shake till you get crumbs.
  5. Preheat oven to 350 degrees
  6. Remove chicken from marinade. Shake off excess and roll in crumb mixture.
  7. Bake for 25-30 minutes or until crumb mixture starts to lightly brown.

As I mentioned I just added a little sprinkle of soy sauce… but there are a wide range of dippin sauces available… an Asian sweet hot chili sauce would be awesome!

And of course, don’t forget the tater-tots!

Aloha y’all…

Sending my warmest regards,

Chef Scott