Coconut Curry Chicken Fingers

Coconut curry chicken fingers inspired by Delightful Taste Buds (link to their take on this), slightly altered.

My recipe:

1/2 cup coconut flour

1/2 cup unsweetened coconut, small shreds

2 tbl curry powder

1 egg

black pepper

Pound out chicken and cut into small strips. Dip in egg. Coat in crumb mixture. Brown both sides in skillet of coconut oil (just 30-60 seconds per side). Then bake at 350 for 15-20 minutes on a rack on top of a sheet.

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5 Responses to Coconut Curry Chicken Fingers

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