Baked Coconut Chicken Fingers

Here’s one recipe that you will definitely want to feature at your Super Bowl party this Sunday. These crunchy coconut chicken fingers are oven-baked, not fried!

They have all the great taste of those greasy, deep-fried chicken fingers but these are so much healthier for you. My husband and I make the Baked Chicken Fingers at least once a month.

During a busy weeknight, I can always count on them being quick, healthy, and delicious. I was getting ready to make another batch of those chicken fingers the other night when I had a craving for something coconutty. I pulled out some shredded coconut and went to work.

Crusted with a panko coconut mixture, oven-baked, and served with a homemade sweet dipping sauce, these were a huge hit in my house!

Make these tonight, trust me, your family is going to love them! 🙂

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Why I love Baked Coconut Chicken Fingers

• The contrast between the tender chicken and the crunchy crumb coating.
• They are so versatile.
• The rich flavors of the crumbs combine pleasantly with the dipping sauce.

Can you put coconut cream in a chicken dish?

You can definitely put coconut cream in a chicken dish. It gives the dish a creamy, flavorsome appeal. In a dish like the baked coconut chicken fingers, you can put some of the coconut cream into the coating, or in the dipping sauce.

Why are my chicken fingers soggy?

Your chicken fingers may be soggy because you covered them and the steam has condensed. The breadcrumbs may also have been a little soft when you put them in the oven and they’ve absorbed the moisture from cooking.

What temp should chicken fingers be when done?

When the chicken fingers are done, they should be at about 165°F, when measured with a meat thermometer.

How do you keep chicken fingers crispy?

To keep chicken fingers crispy, don’t cover them after they’re cooked. Put them in an uncovered serving dish in the warm oven, or serve them immediately. Make sure that none of them are on top of any others.

How to serve Baked Coconut Chicken Fingers

Serve chicken fingers cold on a platter, with a sweet chilli dip, or just plain ketchup.

Even better, serve the chicken fingers as part of a homestyle ‘do it yourself’ meal, with wraps, mustard and salad to go along.

Arrange the hot chicken fingers on a platter and drizzle with the dipping sauce.

Baked Coconut Chicken Fingers Cooking Tips:

• Don’t overcook the chicken fingers, or they will dry out.
• Take your time over every step of the process to coat the fingers.
• Preheat the oven properly before baking.

Variations on Baked Coconut Chicken Fingers:

• Substitute coconut oil for the canola oil, for a richer taste.
• Instead of the orange marmalade in the dipping sauce, use 4 tablespoons of honey and an extra tablespoon of mustard.
• Cut the chicken into cubes and turn this into a homestyle ‘chicken pop with a coconut flair’ dish.

Ingredients:

For the Coconut Chicken Fingers:

• 1 cup shredded sweetened coconut
• 1 cup panko breadcrumbs
• 2 tablespoons canola oil
• 1/2 cup all-purpose flour
• 1/2 teaspoon garlic powder
• 1/8 teaspoon cayenne pepper
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 3 large egg whites
• 1/2 tablespoon water
• 1/2 tablespoon Dijon mustard
• 1 tablespoon orange marmalade
• 1 1/2 lb chicken tenderloins (or boneless, skinless breasts cut into 3/4-inch strips)

For the Dipping Sauce:

• 1/2 cup orange marmalade
• 2 teaspoons mustard
• 1 teaspoon horseradish
• dash salt
• drizzle of honey to taste

For the Dipping Sauce:

• 1/2 cup orange marmalade
• 2 teaspoons mustard
• 1 teaspoon horseradish
• dash salt
• drizzle of honey to taste

How to make Baked Coconut Chicken Fingers:

Step 1. Preheat oven to 475 F.  Set a wire rack inside a rimmed baking sheet and spray the rack with cooking spray; set aside.

Step 2. In the bowl of a food processor fitted with the metal blade process coconut until finely chopped.

Step 3. In a 12 inch skillet, combine the breadcrumbs, coconut, and canola oil. Cook over medium-high heat, stirring constantly, until golden brown. Transfer to a wide, shallow dish and set aside to cool.

Step 4. In a second shallow dish, combine flour, garlic powder, cayenne pepper, salt, and black pepper.

Step 5. In a third shallow dish, whisk together egg whites, water, Dijon mustard, and marmalade until the egg whites are broken up and the mixture is foamy.

Step 6. Season the chicken with salt and pepper. Dredge each piece of chicken in the flour mixture, shaking to remove excess, then dip in the egg whites coating both sides completely. Finally, place in the toasted breadcrumb/coconut mixture, turning to coat both sides. Transfer to the wire rack and repeat with all chicken tenderloins.

Step 7. Spray the chicken lightly with cooking spray then bake for 10-12 minutes, or until a meat thermometer reads 165°.

Step 8. Meanwhile, in a small bowl combine orange marmalade, mustard, horseradish, salt, and honey. Set aside. Serve as dipping sauce for the chicken fingers.

Enjoy!

Baked Coconut Chicken Fingers

Prep Time: 15 minutes minutes

Cook Time: 12 minutes minutes

Total Time: 27 minutes minutes

Servings: 6 servings

5 from 1 vote

Review Recipe

Ingredients 

For the Coconut Chicken Fingers:

• 1 cup shredded sweetened coconut
• 1 cup panko breadcrumbs
• 2 tablespoons canola oil
• 1/2 cup all-purpose flour
• 1/2 teaspoon garlic powder
• 1/8 teaspoon cayenne pepper
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 3 large egg whites
• 1/2 tablespoon water
• 1/2 tablespoon Dijon mustard
• 1 tablespoon orange marmalade
• 1 1/2 lb chicken tenderloins, or boneless, skinless breasts cut into 3/4-inch strips

For the Dipping Sauce:

• 1/2 cup orange marmalade
• 2 teaspoons mustard
• 1 teaspoon horseradish
• dash salt
• drizzle of honey to taste

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Instructions

• Preheat oven to 475 F.  Set a wire rack inside a rimmed baking sheet and spray the rack with cooking spray; set aside.
• In the bowl of a food processor fitted with the metal blade process coconut until finely chopped.
• In a 12 inch skillet, combine the breadcrumbs, coconut and canola oil. Cook over medium-high heat, stirring constantly, until golden brown. Transfer to a wide, shallow dish and set aside to cool.
• In a second shallow dish, combine flour, garlic powder, cayenne pepper, salt and black pepper.
• In a third shallow dish, whisk together egg whites, water, Dijon mustard and marmalade until the egg whites are broken up and the mixture is foamy.
• Season the chicken with salt and pepper. Dredge each piece of chicken in the flour mixture, shaking to remove excess, then dip in the egg whites coating both sides completely. Finally, place in the toasted breadcrumb/coconut mixture, turning to coat both sides. Transfer to the wire rack and repeat with all chicken tenderloins.
• Spray the chicken lightly with cooking spray then bake for 10-12 minutes, or until a meat thermometer reads 165°.
• Meanwhile, in a small bowl combine orange marmalade, mustard, horseradish, salt, and honey. Set aside. Serve as dipping sauce for the chicken fingers.

Notes

Source: Sweet Pea’s Kitchen Creation, inspired by Baked Chicken Fingers

Author: Laura

Now, remember to save this recipe on Pinterest for later 🙂

How to store Baked Coconut Chicken Fingers

The first rule about storing coconut chicken tenders or fingers is that they must be in the fridge, or deep freeze. They must also be in an airtight container, or wrapped well in clingwrap and then, preferably, in a Ziploc bag.

How to reheat Baked Coconut Chicken Fingers

The first rule of reheating baked coconut chicken tenders or fingers is: do not use the microwave. It will make the center of the chicken go hard within seconds. To reheat the fingers effectively, preheat the oven to 150°F. Lightly oil a baking tray, place the chicken fingers on the tray, keeping them spaced evenly. Put the tray into the oven for about 10-15 minutes.

How long will Baked Coconut Chicken Fingers last in the fridge?

If the coconut fingers are wrapped in clingwrap or in an airtight container, they can last up to 3 or 4 days in the fridge. Don’t leave them any longer, because they can dry out and begin to harden.

Can I make Baked Coconut Chicken Fingers ahead of time?

You can make baked coconut chicken fingers from 1 to 3 days ahead of time. You must keep them in the fridge, though, in an airtight container. When you want to use the fingers, reheat them slowly in the oven.

Related Recipes you Might Enjoy:

Coconut chicken with apricot sauce: The delight of this recipe is in the slightly bitter apricot and the sweeter coconut.

Coconut rice: Jasmine rice is infused with a coconut flavor when it is simmered in coconut milk.

Brown sugar glazed baked chicken drumsticks: The brown sugar glaze guarantees beautifully golden drumsticks.