Crispy Coconut Chicken Fingers
Crispy Coconut Chicken Fingers are a mouthwatering twist on classic chicken tenders, combining a golden, crunchy exterior with a tropical flair. These homemade chicken fingers are coated in a flavorful mixture of unsweetened shredded coconut and panko breadcrumbs, creating an irresistible texture and a subtle sweetness. Perfectly seasoned with garlic powder, salt, and pepper, each piece is pan-fried to golden perfection for a crispy, juicy bite. The addition of coconut milk in the batter enhances the tropical profile, making this an irresistible recipe for weeknight dinners or entertaining guests. Quick to prepare in under 40 minutes, these chicken fingers are best served hot with dipping sauces like sweet chili, ranch, or honey mustard for a crowd-pleasing appetizer or main dish. Perfect for family dinners, game-day snacks, or casual gatherings, this recipe is a must-try for lovers of crispy chicken with a unique twist.
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Recipe Information
Ingredients
- 1 pound Chicken tenders
- 0.5 cup All-purpose flour
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Garlic powder
- 2 large Eggs
- 2 tablespoons Coconut milk
- 1 cup Unsweetened shredded coconut
- 1 cup Panko breadcrumbs
- 0.5 cup Vegetable oil
Instructions
Prepare the chicken tenders by patting them dry with a paper towel. If using chicken breasts, cut them into strips approximately 1 inch thick.
In a shallow dish, combine the all-purpose flour, salt, black pepper, and garlic powder.
In a separate bowl, whisk together the eggs and coconut milk until well combined.
In a third shallow dish, mix the shredded coconut and panko breadcrumbs together evenly.
Heat the vegetable oil in a large skillet over medium heat. The oil should reach about 1/4 inch deep in the skillet.
Dredge each chicken tender in the flour mixture, ensuring it is fully coated. Shake off any excess flour.
Dip the coated chicken tender into the egg mixture, allowing any excess to drip off.
Press the chicken tender into the coconut and breadcrumbs mixture, coating it thoroughly and pressing gently to help the coating stick.
Repeat the process with all chicken tenders and place them on a plate.
Once the oil is hot (around 350°F, or when a small pinch of breadcrumbs sizzles instantly when dropped into the oil), carefully place a few chicken tenders in the skillet. Do not overcrowd the pan.
Fry the chicken tenders for 3-4 minutes on each side, or until golden brown and cooked through. The internal temperature should read 165°F.
Transfer the cooked chicken fingers to a plate lined with paper towels to drain any excess oil.
Repeat frying in batches until all the chicken fingers are cooked.
Serve the crispy coconut chicken fingers hot with your favorite dipping sauces, such as sweet chili sauce, honey mustard, or ranch.
Nutrition Facts
Calories |
800 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.5 g | 70% | |
| Saturated Fat | 19.2 g | 96% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 138 mg | 46% | |
| Sodium | 1203 mg | 52% | |
| Total Carbohydrate | 56.2 g | 20% | |
| Dietary Fiber | 5.0 g | 18% | |
| Total Sugars | 4.3 g | ||
| Protein | 26.4 g | 53% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 56 mg | 4% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 448 mg | 10% | |
*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.
