Coconut Breaded Chicken Fingers

Coconut Breaded Chicken Fingers

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Here’s a grown-up recipe for a kid’s favorite- chicken fingers.   Give your chicken tenders a whole new twist simply by adding coconut to your breadcrumbs.  You won’t believe how it elevates the taste.  Tip: coconut makes the chicken taste much sweeter so I like to play it down by serving it with a spicy dipping sauce like my Sriracha mayo.


1 lb of boneless, skinless chicken tenders

2 cups of flour

3 eggs, beaten

2 cups of Panko breadcrumbs

1/2 cup of shredded coconut

5 Tbsp of oil

Dipping Sauce


Prepare your breading station with individual bowls of flour, beaten eggs and a mixture of the breadcrumbs and coconut.

Dip each chicken tender into the flour first, then egg, then breadcrumb mixture.  Transfer to a hot skillet with oil and cook 5-8 minutes on each side over medium heat.

Once brown, remove from pan and place on a wire rack.  Sprinkle with sea salt and serve with a dipping sauce.