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.
- 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
- Put ½ cup coconut milk, garlic, and vinegar in the short cup with the cross blade and blend well.
- Marinate Chicken is this mixture for 30 minutes
- While Chicken marinates, Add the rest of the ingredients to the tall cup with the cross blade.
- Blend and shake till you get crumbs.
- Preheat oven to 350 degrees
- Remove chicken from marinade. Shake off excess and roll in crumb mixture.
- 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!
Sending my warmest regards,