Coconut-Crusted Chicken Fingers
with Roasted Green Beans and Fries
The secret to tender, juicy, and flavorful chicken fingers? Breading. A crispy panko and slightly sweet coconut one, to be exact. To round out this dish, our chefs added golden potatoes and crispy roasted green beans—two sides that are super simple and easy to prepare.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
(Contains Tree Nuts)
Yukon Gold Potatoes
Not included in your delivery
Wash and dry all produce. Preheat the oven to 400 degrees. Cut the potatoes into ½-inch wedges (like steak fries). Toss on a baking sheet with a large drizzle of oil, the paprika, and a pinch of salt and pepper. Place in the oven for 20-25 minutes, tossing once, until golden brown.
Combine the panko and coconut flakes in a shallow dish with a pinch of salt and pepper. Place 2 Tablespoons honey and a large drizzle of oil in a medium bowl. Cut the chicken breasts into 1-inch strips (like chicken fingers). Toss the chicken into the honey mixture to coat, and season with salt and pepper. Working one at a time, press each strip into the coconut mixture. Set aside.
Trim the long-stemmed ends of the green beans. Toss on a baking sheet with a large drizzle of oil, garlic powder, salt, and pepper. Roast 10-12 minutes, until slightly crispy.
Heat a thin layer of oil (about 3 Tablespoons) in a pan over medium-high heat. Working in batches, add the chicken fingers. Cook 2-3 minutes per side, until golden brown and cooked through. Place the finished strips on a paper-towel-lined plate. TIP: If they begin to brown too quickly, lower the heat.
Plate: Serve the coconut-crusted chicken fingers with the fries and roasted green beans on the side. Serve with ketchup for dipping. Enjoy!