Coconut Crusted Chicken Fingers

Transform your weeknight dinner game with these irresistible Coconut Crusted Chicken Fingers, a tropical twist on a classic favorite! Juicy chicken tenders are coated in a crunchy, golden crust made from shredded coconut, panko bread crumbs, and a touch of aromatic spices like paprika and garlic powder. Dipped in a luscious coconut milk and egg mixture, these tenders deliver a crispy texture with a subtle sweetness in every bite. Cooked to perfection in a skillet for that crave-worthy crunch, they’re ready in under 30 minutes! Perfect for both kids and adults, these chicken fingers pair beautifully with a variety of dipping sauces, from zesty honey mustard to tangy sweet chili. Ideal as an appetizer, snack, or main course, these tropical-inspired chicken fingers are a must-try for any coconut lover.

Nutriscore Rating: 51/100

Prep Time:15 mins

Cook Time:12 mins

Total Time:27 mins

Servings: 4

Ingredients

• 1 lb Chicken tenders
• 0.5 cup All-purpose flour
• 1 tsp Salt
• 0.5 tsp Ground black pepper
• 2 Eggs
• 0.25 cup Coconut milk
• 1 cup Unsweetened shredded coconut
• 0.5 cup Panko bread crumbs
• 0.5 tsp Paprika
• 0.5 tsp Garlic powder
• 0.5 cup Vegetable oil

Directions

Step 1

Prepare your workspace by setting up three shallow bowls. In the first bowl, combine the flour, salt, and black pepper. In the second bowl, whisk together the eggs and coconut milk. In the third bowl, mix the shredded coconut, panko bread crumbs, paprika, and garlic powder.

Step 2

Pat the chicken tenders dry with a paper towel and set them aside.

Step 3

Dredge each chicken tender in the flour mixture, making sure to coat it lightly but evenly.

Step 4

Dip the floured chicken tender into the egg and coconut milk mixture, allowing any excess to drip off.

Step 5

Finally, press the chicken tender into the coconut and panko mixture, ensuring it is fully coated. Repeat for all chicken tenders and place them on a plate.

Step 6

Heat the vegetable oil in a large skillet over medium heat. You’ll need enough oil to cover the bottom of the skillet and allow the chicken to crisp properly, about 1/4 inch deep.

Step 7

Once the oil is hot (about 350°F or when a small piece of coating sizzles immediately upon contact with the oil), carefully place the coated chicken tenders into the skillet in a single layer, making sure not to overcrowd the pan.

Step 8

Cook the chicken tenders for about 4-5 minutes on each side, or until golden and crispy. Use tongs to flip them for even cooking and avoid splattering oil.

Step 9

Transfer the cooked chicken to a plate lined with paper towels to drain any excess oil. Repeat with the remaining chicken in batches.

Step 10

Serve hot with your favorite dipping sauce, such as honey mustard, sweet chili sauce, or a tangy ranch dip.

Nutrition Facts

Serving size	(935.5g)

Amount per serving	% Daily Value*
Calories	3410.6

Total Fat 251.2g	0%
Saturated Fat 82.8g	0%
Polyunsaturated Fat 67.2g
Cholesterol 598.8mg	0%
Sodium 5682.3mg	0%
Total Carbohydrate 180.3g	0%
Dietary Fiber 22.3g	0%
Total Sugars 13.1g
Protein 117.1g	0%

Vitamin D 82IU	0%
Calcium 279.0mg	0%
Iron 14.3mg	0%
Potassium 1980.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 65.5%

Protein: 13.6%

Carbs: 20.9%