Our Easy Homemade Coconut Chicken Fingers are a great alternative to the processed ones found in the supermarket. Having your children help in the kitchen is a great way to get them comfortable with different types of foods. I love the slight sweetness that the coconut adds to this recipe.
Easy Homemade Coconut Chicken Fingers
Prep time
Cook time
Total time
Author: Meredith @ Homegrown Friends
Serves: 4-6
Ingredients
- 4 boneless chicken breasts
- 2 eggs beaten
- ½ cup flour
- 1 cup shredded coconut (use unsweetened if you can)
- 1 cup panko breadcrumbs
- ¾ teaspoon salt
- olive oil
- Cooking Tools
- 3 bowls or plates
- cookie tray
- kid-friendly knife
Instructions
- Begin by cutting the chicken breasts into two inch wide strips.
- Next set up the beaten egg, flour and panko/coconut/salt mixture in three separate shallow dishes or bowls.
- Coat the chicken strips in flour.
- Place the floured chicken strips in the beaten egg.
- Take the chicken strips out of the beaten egg and coat with the panko.
- Place on a cookie tray greased with olive oil.
- Bake at 450 degrees F for 15 minutes. After 10 minutes flip the chicken fingers to ensure that each side gets nice and crispy.
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AREAS OF DEVELOPMENT
food appreciation
measurement
counting
sensory exploration
scientific exploration and observation (what happens when we heat the chicken in the oven)
HOW TO MAKE THE EASY HOMEMADE COCONUT CHICKEN FINGERS
Begin by cutting the chicken breasts into two inch wide strips. I encourage our children to help with the food preparation. It is important that children become comfortable touching a variety of food textures. Many children will try a new food if they have time to explore it with their senses. Remind children to wash their hands after touching raw chicken. Proper handling of food is an important real-life learning opportunity.
Next set up the beaten egg, flour and panko/coconut/salt mixture in three separate shallow dishes or bowls.
Coat the chicken strips in flour.
Place the floured chicken strips in the beaten egg.
Take the chicken strips out of the beaten egg and coat with the panko.
Place on a cookie tray greased with olive oil.
Bake at 450 degrees F for 15 minutes. After 10 minutes flip the chicken fingers to ensure that each side gets nice and crispy. Serve with your favorite dipping sauces. My kids are purist with simple ketchup.
