Caribbean Chicken Fingers
Bring a taste of the tropics to your table with these irresistible Caribbean Chicken Fingers! Succulent strips of chicken are seasoned with a fragrant blend of smoked paprika, allspice, and thyme before being coated in a crispy panko and shredded coconut crust for the perfect balance of crunch and flavor. Fried to golden perfection, these chicken fingers boast delightful hints of sweetness and spice that are sure to elevate any mealtime. Ready in under 40 minutes, they’re ideal for weeknight dinners, party platters, or kid-friendly meals. Pair them with a zesty mango salsa, sweet chili dip, or creamy jerk mayo for a truly tropical experience. Perfectly crispy, flavorful, and easy to make, this recipe will quickly become a family favorite!
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Recipe Information
Ingredients
- 1 lb boneless, skinless chicken breasts
- 1 cup all-purpose flour
- 1 cup panko breadcrumbs
- 0.5 cup unsweetened shredded coconut
- 2 eggs
- 2 tablespoons milk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 0.5 teaspoon ground allspice
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 cups vegetable oil (for frying)
Instructions
Cut the chicken breasts into thin strips, approximately 1 inch wide. Set aside.
In a shallow dish, combine the all-purpose flour, garlic powder, onion powder, smoked paprika, ground allspice, dried thyme, salt, and black pepper.
In another shallow dish, whisk together the eggs and milk until well combined.
In a third shallow dish, mix the panko breadcrumbs and unsweetened shredded coconut.
Dip each chicken strip into the flour mixture, coating it completely and shaking off the excess.
Next, dip the chicken strip into the egg mixture, ensuring it is fully coated.
Finally, coat the chicken strip in the breadcrumb and coconut mixture, pressing gently to help it adhere. Repeat this process for all the chicken strips.
In a large skillet, heat the vegetable oil over medium-high heat until it reaches about 350°F (175°C).
Carefully place the coated chicken strips into the hot oil, working in batches to avoid overcrowding the skillet.
Fry each batch for 3-4 minutes per side, or until golden brown and fully cooked through (internal temperature of 165°F or 74°C).
Once cooked, transfer the chicken fingers to a plate lined with paper towels to drain any excess oil.
Serve warm with your favorite dipping sauce, such as a tropical mango salsa, sweet chili sauce, or creamy jerk mayo.
Nutrition Facts
Calories |
5905 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 529.9 g | 679% | |
| Saturated Fat | 99.9 g | 500% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 760 mg | 253% | |
| Sodium | 3215 mg | 140% | |
| Total Carbohydrate | 151.0 g | 55% | |
| Dietary Fiber | 14.9 g | 53% | |
| Total Sugars | 8.9 g | ||
| Protein | 178.0 g | 356% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 224 mg | 17% | |
| Iron | 16.5 mg | 92% | |
| Potassium | 1849 mg | 39% | |
*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.
