Citrus-kissed Chicken Fingers
This recipe gets its name from the orange juice marinade, but it’s the coconut and frosted flake coating that really makes it special.
Recipe type: gluten free, dairy free, gfcf, main, chicken & turkey, lunch, dinner
Serves: 6
  • 1½ lb boneless, skinless chicken breast, cut into 1-inch strips
  • ½ cup frozen orange juice concentrate, thawed
  • 4 cloves garlic, minced
  • 2 large eggs
  • 2½ cups honey frosted flakes cereal, crushed into crumbs (be sure GFCF! We often use Mesa Sunrise cereal to make it less sweet. And ya gotta love that flax seed!)
  • ⅔ cup shredded unsweetened coconut (be sure to use unsweetened)
  • 2 tablespoons light brown sugar
  • 3 tablespoons olive oil
  • ½ teaspoon gluten & dairy free curry powder (my addition that we just love!)
  1. In a resealable bag, toss the chicken together with the orange juice concentrate and half of the garlic. Marinate the chicken in the refrigerator for 2 to 8 hours, turning occasionally.
  2. Preheat the oven to 400°F and lightly grease or line a baking sheet with parchment paper.
  3. In a small bowl, beat the eggs. In a large bowl, combine the frosted flake crumbs, coconut, brown sugar and remaining garlic. Drizzle the melted butter over the coating and mix thoroughly.
  4. With one hand, dip each chicken piece into the egg, shaking off any drips, and place in the frosted flake mixture. With the other hand, pat the coating on both sides of the chicken and place on the prepared baking sheet. Repeat with the remaining chicken fingers. Bake for 12–14 minutes at 400 degree F oven or until crisped, browned and cooked through.
  5. To freeze: Bake chicken for only 10 minutes. Allow to cool. Freeze cooled chicken on a baking sheet lined with waxed paper or parchment until firm. Place chicken into a freezer safe container separated with wax paper. Remove as much air as possible, seal, label and freeze.
  6. To serve: Place chicken on baking sheet and cook in a preheated 400 degree oven until heated through and crisp, about 10 minutes.
Recipe by Angela's Kitchen at