Best 6 Crispy Coconut Chicken Fingers Recipes
Crispy coconut chicken fingers are a delicious and versatile dish that can be enjoyed by people of all ages. They are perfect for a quick and easy meal, and they can also be served as an appetizer or snack. The combination of crispy coconut breading and tender chicken makes these chicken fingers irresistible. With so many different recipes available, it can be difficult to know where to start. In this article, we will provide you with some helpful tips for finding the best recipe for crispy coconut chicken fingers. We will also share some of our favorite recipes, so that you can get started right away.
Here are our top 6 tried and tested recipes!
CRISPY COCONUT CHICKEN FINGERS
Dip chicken strips in egg, seasoned flour and coconut for these coconut chicken fingers! Crispy Coconut Chicken Fingers are great as a tropical appetizer.
Provided by My Food and Family
Categories Baking Ingredients
Time 40m
Yield 24 servings
Number Of Ingredients 8
Steps:
- Heat oven to 400°F.
- Beat egg in shallow dish. Combine coconut, flour and seasonings in separate shallow dish. Dip chicken strips, 1 at a time, in egg, then in coconut mixture, turning to evenly both sides of each strip.
- Place on rimmed baking sheet; drizzle with butter.
- Bake 25 min. or until chicken is browned and done, turning after 15 min.
Nutrition Facts : Calories 80, Fat 4.5 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 30 mg, Sodium 100 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 7 g
CRISPY COCONUT CHICKEN FINGERS
Serve these crispy baked chicken fingers with the apricot dipping sauce recipe which I have also posted here. Yummy!
Provided by Marie
Categories Chicken
Time 45m
Yield 2 dozen
Number Of Ingredients 10
Steps:
- Mix together coconut, flour, salt, pepper and garlic powder in flat dish.
- Dip chicken strips into egg, then coat with coconut mixture.
- Place in shallow baking pan and drizzle with melted butter.
- Bake at 400° for 25 minutes or until brown and cooked through, turning once.
- Make sauce by combining apricot preserves and dijon mustard.
Nutrition Facts : Calories 1489.1, Fat 70.6, SaturatedFat 46.6, Cholesterol 392.2, Sodium 1532.6, Carbohydrate 138.4, Fiber 8.9, Sugar 72.9, Protein 83.8
CRISPY CHICKEN FINGERS
Use panko to coat these strips of chicken breast, then dip them in your favorite sauce.
Provided by Food Network Kitchen
Time 25m
Yield 6
Number Of Ingredients 9
Steps:
- Cut the chicken lengthwise into 3/4-inch-wide strips. Put the flour in a shallow dish. Whisk the milk, cayenne, eggs and a pinch of salt and pepper in another shallow dish until combined. Put the breadcrumbs in a third shallow dish.
- Dredge the chicken fingers in the flour, shaking off the excess, then dip into the egg mixture, and finally coat with the panko breadcrumbs, pressing to help adhere well. Set aside on a piece of wax paper or a baking sheet.
- Heat about 1/2 inch of oil in a large skillet over medium-high heat. Working in batches, fry the chicken fingers, turning occasionally, until golden brown and cooked through, about 3 minutes. Transfer the chicken fingers to a paper towel-lined plate to drain and season with salt. Serve with honey mustard, spicy ketchup and/or ranch dressing for dipping.
CRISPY FRIED COCONUT CHICKEN TENDERS
Juiciest and slightly sweet tenderloins. Voted best chicken dish in our house! This chicken will be perfectly tender, not greasy, and the best chicken you'll ever eat.
Provided by WMPROS
Categories Meat and Poultry Recipes Chicken Fried Chicken Recipes
Time 1h45m
Yield 6
Number Of Ingredients 14
Steps:
- Combine milk and vinegar in a bowl. Add tenderloins. Place in the refrigerator to soak for 1 to 2 hours.
- While chicken soaks, prepare egg coating by whisking together eggs, heavy cream, salt, and pepper in a bowl.
- Prepare dry coating by pulsing coconut in the bowl of a food processor until it resembles large bread crumbs. Add almond flour, all-purpose flour, sugar, 1 teaspoon salt, 1 teaspoon pepper, and chili powder. Pulse to combine.
- Preheat the oven to 250 degrees F (120 degrees C). Remove chicken from milk mixture; discard mixture.
- Dip each chicken tender in the egg mixture, then in the coconut coating, pressing generous amounts into the meat.
- Heat oil in a skillet over medium heat. Gently drop coated chicken into the hot oil and fry until golden and no longer pink in the centers, working in batches, about 6 minutes per side. Place fried pieces in the oven to keep warm between batches.
Nutrition Facts : Calories 662.9 calories, Carbohydrate 20 g, Cholesterol 167.5 mg, Fat 45.7 g, Fiber 4.5 g, Protein 43.7 g, SaturatedFat 16 g, Sodium 560.3 mg, Sugar 9.8 g
CRISPY COCONUT CHICKEN FINGERS
Try this fun and easy appetizer.
Provided by Allrecipes Member
Time 40m
Yield 24
Number Of Ingredients 10
Steps:
- Heat oven to 400 degrees F.
- Mix coconut, flour, salt, pepper and garlic powder in medium bowl. Dip chicken strips into egg, then coat with coconut mixture. Place in a shallow baking pan. Drizzle with melted butter.
- Bake 25 minutes or until chicken is browned and cooked through, turning once. Serve with Apricot Dipping Sauce, if desired.
- Apricot Dipping Sauce: Mix 1 cup apricot preserves and 2 tablespoons Dijon mustard until well blended.
Nutrition Facts : Calories 122.8 calories, Carbohydrate 13.5 g, Cholesterol 31 mg, Fat 4.6 g, Fiber 0.6 g, Protein 7.4 g, SaturatedFat 3.1 g, Sodium 131 mg, Sugar 7.7 g
COCONUT-CRUSTED CHICKEN FINGERS
A delicious treat used for an appetizer or as part of a main dish! I found this in Southern Homes cookbook and its a family fave! This makes 10 appetizer servings or 4 main dish!
Provided by KimberlyMoore
Categories Chicken Breast
Time 22m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Cut chicken breast into 2 1/2 in strips.
- Combine tempura batter mix and beer.
- pour into shallow dish and set aside.
- Combine coconut and almonds. Dip each strip into batter mixture and then roll in coconut mixture.
- Pour oil to depth of 1 1/2 inches into a dutch oven and heat to 350 degrees. Fry strips, 4 at a time, 2 mins or until golden.
- Drain on paper towels.
Nutrition Facts : Calories 397.2, Fat 20.6, SaturatedFat 10.3, Cholesterol 65.8, Sodium 158.6, Carbohydrate 20.4, Fiber 3.4, Sugar 14.8, Protein 31.1
Tips:
- To ensure the chicken fingers are crispy, make sure the oil is hot enough before adding the chicken. The ideal temperature for frying is between 350°F and 375°F. Using a meat thermometer to check the oil temperature is recommended.
- To achieve a golden brown color, coat the chicken fingers in a mixture of flour, salt, pepper, and paprika. This coating helps the chicken fingers crisp up and adds flavor.
- To add a coconut flavor to the chicken fingers, use a combination of unsweetened shredded coconut, panko breadcrumbs, and chopped nuts (almonds or pecans) in the coating mixture.
- For a sweeter coconut flavor, add a tablespoon of brown sugar to the coating mixture.
- To make sure the chicken is cooked thoroughly, use a meat thermometer to check that the internal temperature has reached 165°F.
- Serve the chicken fingers with your favorite dipping sauce, such as sweet and sour sauce, honey mustard, or ranch dressing.
Conclusion:
These crispy coconut chicken fingers are a delicious and easy-to-make appetizer or main course. With a crispy coconut coating and tender chicken inside, they are sure to be a hit with everyone. Whether you serve them with a dipping sauce or on their own, these chicken fingers are a flavorful and satisfying meal.
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