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+ servings

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!
Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4
Calories 624kcal


  • 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


  • 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.


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