Coconut Chicken Fingers

I wish I had taken a better picture! We were in a hurry to start eating. These chicken fingers were kind of messy but very tasty, with good texture. I fried these ones up just a little before baking to make them crispy, but you could also spray with cooking oil and just bake them on the baking sheet for a couple extra minutes. 

Coconut, almond and panko breading mix

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COCONUT CHICKEN FINGERS
Adapted (a lot) from Stay for Dinner

3 chicken breasts, cut into relatively even strips, or tenders
1 cup buttermilk*
1/4 cup honey
1/3 cup toasted, chopped almonds
1/3 cup shredded coconut
1/3 cup panko (or breadcrumbs)
salt & pepper to taste
chili powder to taste
1 egg, whisked
2 tbsp oil for frying

Marinate the chicken "fingers" in the buttermilk and honey for at least one hour or up to overnight. I usually put the chicken and marinade in a plastic storage bag and then put that in a bowl to keep in the fridge. 

Mix together the panko, coconut, almonds, salt & pepper and chili powder.

Preheat to 400 and line a baking sheet with parchment paper and wire rack. Take the chicken out of the marinade. Dredge the chicken first in the eggs then in the panko/coconut/almond mixture until well-coated. Cooking in batches, fry in oil in a skillet for 2-3 minutes on each side or until it starts crisping up. Then arrange on the baking sheet transfer to the preheated oven for another 10-12 minutes. Be careful not to overcook since they're pretty small pieces of chicken.

Dip! I like honey mustard (half honey, half mustard) or mayo-mustard (3/4 mayo, 1/4 mustard). 

*Remember that you don't have to go out and buy buttermilk if you don't have any - mix one cup milk with 1 tbsp vinegar and let it sit for a few minutes.