I was inspired to make my own chicken strips after seeing all the yummy variations on How Sweet It Is blog. I might have gone a little crazy!
I marinated enough chicken to feed a small army in coconut milk, and tried two different types of breading! One was barbecue and the other a curry coconut cashew!
I served the coconut cashew with a green curry dip and asparagus, then I cut up the barbecue ones and put them on a pizza!
4 large boneless, skinless chicken breasts cut into strips
For The Coconut Cashew Chicken finger breading:
1 tablespoon curry powder
1/2 cup roasted, salted cashews
1/2 cup coconut flakes
1/2 cup cornflakes
1/2 cup panko
For the BBQ Chicken fingers
I tablespoon BBQ Seasoning
1 cup panko
1/2 cup cornflakes
2 tablespoons wheat flour
Marinate the chicken in a baking dish with one can of coconut milk for 2-12 hours.
Preheat the oven to 450 degrees. Lightly grease a large baking rack.
For the coconut mixture: In a food processor, pulse together the cashews and coconut until finely chopped (make sure this is very finely chopped or the pieces will not stick to the chicken). Add the cornflakes and pulse until coarse. Transfer the mixture to a wide, shallow bowl.
For the BBQ mixture: In food processor pulse corn flakes until finely chopped. Transfer to a wide shallow bowl and mix with panko, BBQ seasoning and wheat flour.
One by one, take the chicken strips from the coconut milk marinade, letting the excess drip back into the baking dish. Place the chicken in the breading mixture and turn to coat evenly. Transfer each chicken finger to the prepared baking sheet. Spray the chicken strips with cooking spray (it will help them crisp).
Bake the chicken fingers in the oven, turning once halfway through (10 minutes in), until they are golden all over, about 20 minutes.
Enjoy those tasty chicken fingers as is… OR add them to a pizza!
I made the easiest pizza dough, used barbecue sauce as the “pizza sauce” covered it in mozzarella, red onions, crispy chicken strips, and then drizzled it with more bbq sauce! When it is out of the oven, sprinkle on chopped cilantro.
These chicken fingers are too easy and too tasty not to make!