Lighter Crunchy Coconut Chicken Fingers with Pineapple Salsa
Serves 4
Ingredients
½ cup flaked sweet coconut, chopped
½ cup panko bread crumbs
2 tablespoons all-purpose flour
1 tablespoon brown sugar, 2 teaspoons, divided
1 teaspoon curry powder
1 lb chicken tenders, about 8
½ teaspoon salt
2 egg whites
2 8oz. cans unsweetened pineapple chunks, drained
¼ cup fresh cilantro, chopped
2 teaspoon lime juice
1 small jalapeno pepper, seeded and minced, optional
Oil for spraying
Preparation
1.! Combine the coconut, breadcrumbs, flour 1 tablespoon of brown sugar and curry powder
on a piece of wax paper.
2.! Sprinkle the chicken tenders with salt.
3.! Beat the egg whites in a large bowl until frothy, add the chicken tenders and toss to coat.
4.! Lift the chicken tenders one at a time from the egg whites, and coat well with coconut
mixture, pressing to the coating adheres.
5.! Spray each coated chicken tender well with oil and place in the air fryer basket. Fry in
batches of 4.
6.! Set temperature to 400 degrees and timer for 5 minutes.
7.! After 5 minutes turn each chicken tender and spray with oil again and cook for 5 minutes
longer.
8.! Repeat with remaining chicken tenders.
9.! To prepare the salsa toss the pineapple, cilantro, lime juice, 2 teaspoons of brown sugar
and jalapeno in a large bowl.
10.!Serve the salsa on the side with the chicken tenders.
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