Coconut Chicken Fingers

Coconut Chicken Fingers are such a fun weeknight dinner! Baked chicken tenders coated in coconut and served with a pineapple dipping sauce – absolutely delicious! 

 

 

  All three of my boys – actually, make that four (including my husband) – are absolutely bonkers for chicken fingers or chicken nuggets of any kind. My two-year-old is VERY picky and chicken fingers are one of only about five different things he eats right now. It can be frustrating at times, but at least he’s predictable!

I took a chance on making these Coconut Chicken Fingers for my kiddos since they pretty much only allow me to buy one particular brand of frozen chicken nuggets from the store. I absolutely loved that these chicken fingers are baked in the oven instead of deep fried. I honestly avoid all fried recipes I come across, not really because of the fat content, but because I really can’t stand cleaning up all the oil splatter on my stove top!

 

 

 

  Oven baked chicken fingers can be tricky because they tend to not be as crispy as fried. I like to set them on a stainless-steel cooling rack on top of a cookie sheet to bake them. The heat cooks the chicken fingers evenly for a crispier coating. Don’t skip the pineapple dipping sauce, it’s awesome!!

 

Coconut Chicken Fingers

Coconut Chicken Fingers are such a fun weeknight dinner! Baked chicken tenders coated in coconut and served with a pineapple dipping sauce - absolutely delicious!

5 from 1 vote

Print Pin Rate

Course: Main Course

Cuisine: American

Prep Time: 15 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 40 minutes minutes

Servings: 4

Calories: 624kcal

Author: Kelly Miller

Ingredients

• ▢ 2 lbs chicken tenders cut in half crosswise
• ▢ 1 1/2 cups sweetened coconut
• ▢ 6 tbsp panko breadcrumbs
• ▢ 1 tsp ground ginger
• ▢ 1/2 tsp salt
• ▢ 1/4 cup honey
• ▢ 2 tsp lemon juice
• ▢ 2/3 cup sour cream
• ▢ 1/4 cup crushed pineapple undrained

Instructions

• Pat chicken tenders dry. Season lightly with salt and pepper.
• In a blender or food processor, blend coconut, bread crumbs, ginger, and salt until coarse crumbs remain. Transfer mixture to a shallow bowl.
• In another shallow bowl, whisk together honey and lemon juice. Dip chicken tenders in honey mixture and then into bread crumb mixture. Place on a foil lined cookie sheet. Repeat for remaining tenders.
• Bake at 400 degrees for 20 - 25 minutes or until chicken is done and breading is golden brown. 
  
• In a small bowl, stir together sour cream and pineapple. Serve with chicken tenders as a dipping sauce.

Nutrition

Calories: 624kcal | Carbohydrates: 51g | Protein: 52g | Fat: 23g | Saturated Fat: 14g | Cholesterol: 165mg | Sodium: 786mg | Potassium: 1092mg | Fiber: 4g | Sugar: 36g | Vitamin A: 325IU | Vitamin C: 7.3mg | Calcium: 90mg | Iron: 2.4mg

Tried this recipe?Follow me @mostlyhomemademom or tag #MostlyHomemadeMom!

 

 

 If you love coconut, or toasted coconut like I do, you will go crazy for these chicken fingers! They make plenty for a family of four, or even as an appetizer to take to a party.