October 2, 2014

Coconut Chicken Fingers

Dixie Classic Fair

The inspiration for these Coconut Chicken Fingers was last year’s 1st place recipe at the Dixie Classic Fair (2013 Bisquick Family Favorites competition).

Caroline Webster loves convenience recipes she can quickly assemble and pop in the oven. This blue ribbon recipe fit the bill. You dip chicken strips in a batter of sweetened condensed milk spiced with mustard and coriander. Then you dredge them in a mix of Bisquick, coconut and paprika. They end up like mini (way better than chicken nuggets) chicken strips. Yum! They bake tender and juicy on the inside, slightly chewy and crispy on the outside.

Take a tip from Caroline: for a tropical theme serve these with some fruit, like lime wedges and orange slices. We adapted her recipe and tweaked the title, but no matter what you call them, they are crazy good!

-Cyndi

 

Coconut Chicken Fingers

1 cup Original Bisquick mix

1 cup flaked coconut

3/4 teaspoon paprika

1/2 teaspoon salt

1/2 cup sweetened condensed milk

2 tablespoons Dijon mustard

1 tablespoon ground coriander

4 boneless chicken breasts, skinned and cut into strips*

1/4 cup butter, melted

Preheat oven to 350 degrees F. Mix Bisquick mix, coconut, paprika and salt together. Set aside. Mix sweetened condensed milk, mustard and coriander together. Coat chicken pieces in milk mixture, allowing excess to drip off before coating each piece with the dry Bisquick/coconut mixture. Place chicken in an lightly greased 13 x 9-inch pan; drizzle with melted butter. Bake 35 to 40 minutes or until golden brown. Makes about 24

-Recipe (adapted) from Dixie Classic Fair Winner, Caroline, 2013 Bisquick Family Favorites Contest