Caribbean Chicken Fingers Recipes

CRISPY BAKED COCONUT CHICKEN

Steps:

• Prepare the Marmalade Dip, if desired : In a medium bowl, combine the marmalade, mustard and mayonnaise. Cover and refrigerate for at least several hours to allow flavors to blend
• Preheat oven to 450°F. Align cookie sheet with parchment or foil paper, coat with cooking spray.
• Cut chicken into strips of bite size pieces. Meat is always easy to cut when it is slightly frozen.
• Whisk the egg in a medium-mixing bowl. Set aside
• In another bowl, mix breadcrumbs, coconut flakes, garlic powder, thyme, paprika and salt
• Dip each chicken tender first in flour, egg and then roll in seasoned coconut mixture. Press the coconut mixture very well into the chicken strips to coat them thoroughly.
• Place on prepared baking sheet.
• Bake until chicken is cooked through and the coating is starting to brown, 20-25 minutes - turn chicken after 10 minutes. Serve the chicken with Pineapple dip.
• If frying chicken , heat oil to 375°. Fry chicken, a few pieces at a time, for 2-3 minutes on each side or until no longer pink and golden brown. Drain on paper towels.

JAMAICAN JERK CHICKEN FINGERS

Steps:

• JAMAICAN JERK CHICKEN FINGERS
• Category: GRILL
• Serves: 8
• Lay strips in baking dish and pour juice over top.
• Cover and refrigerate 1 hour.
• In small bowl, combine remaining ingredients.
• Sprinkle generously over chicken.
• Marinate 1 hour.
• Grill should be medium hot and grate set on highest level.
• Lay out chicken and.
• grill on both sides 1 hour or until done.

CARIBBEAN JERK CHICKEN TENDERS RECIPE - (4.2/5)

Steps:

• Pour the marinade into a large zip lock bag. Add the chicken, seal well, and refrigerate all day or overnight. Preheat oven to 400°F. Add the flour to a shallow bowl and season with salt and pepper. Heat a large nonstick skillet over medium heat with a tablespoon of oil. Coat the chicken with flour mixture and place in the hot skillet, browning on both sides. Watch carefully as the sugar in the marinade browns quickly. You will need to brown the chicken in 2 batches so you don't overcrowd the pan. Add more oil to the pan for the second batch. Place the browned chicken on a sheet pan and bake 15 minutes.