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.
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Recipe Information
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
Instructions
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.
Pat the chicken tenders dry with a paper towel and set them aside.
Dredge each chicken tender in the flour mixture, making sure to coat it lightly but evenly.
Dip the floured chicken tender into the egg and coconut milk mixture, allowing any excess to drip off.
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.
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.
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.
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.
Transfer the cooked chicken to a plate lined with paper towels to drain any excess oil. Repeat with the remaining chicken in batches.
Serve hot with your favorite dipping sauce, such as honey mustard, sweet chili sauce, or a tangy ranch dip.
Nutrition Facts
Calories |
3411 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 251.2 g | 322% | |
| Saturated Fat | 82.8 g | 414% | |
| Polyunsaturated Fat | 67.2 g | ||
| Cholesterol | 599 mg | 200% | |
| Sodium | 5682 mg | 247% | |
| Total Carbohydrate | 180.3 g | 66% | |
| Dietary Fiber | 22.3 g | 80% | |
| Total Sugars | 13.1 g | ||
| Protein | 117.1 g | 234% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 279 mg | 21% | |
| Iron | 14.3 mg | 79% | |
| Potassium | 1980 mg | 42% | |
*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.
