Crispy Coconut Chicken Fingers
These easy breaded chicken fingers are baked to perfection in a delicious spiced coconut and panko coating.
Servings chicken fingers
Ingredients
- 12 chicken tenders ya know, more or less…
- 1-2 eggs start with one and crack another if it runs out
- ½ cup flour
- 1 cup sweetened coconut flakes
- 1 cup panko bread crumbs
- 1½ teaspoons garlic powder
- ¾ teaspoon table salt
- ¾ teaspoon curry powder
- ¼ teaspoon onion powder
- ⅛ teaspoon cayenne pepper you can leave this out if you want to skip the spice for the kiddos
- cooking spray or oil optional- spray or drizzle a little oil over the breaded tenders before baking to help them get crispy and golden in the oven
Instructions
- preheat oven to 450℉. Give coconut a rough chop so it’s about the same size as the panko pieces. Combine it with Panko and spices in a shallow dish. Mix well to distribute all of the spices. Place the flour in another shallow dish, and the egg in another. Give the egg a quick beating. Working with one chicken tender at a time, dredge in flour and then dip in egg, and then finally coat in the coconut Panko mixture. Press in with your fingers to make sure the entire thing is well coated.
- Give coconut a rough chop so it’s about the same size as the panko pieces. Combine it with Panko and spices in a shallow dish. Mix well to distribute all of the spices.
- Place the flour in another shallow dish, and the egg in another. Give the egg a quick beating.
- Working with one chicken tender at a time, dredge in flour and then dip in egg, and then finally coat in the coconut Panko mixture. Press in with your fingers to make sure the entire thing is well coated.
- Place chicken tenders on a foil-lined baking sheet (for easy clean up!) that has been sprayed with non-stick cooking spray. I give mine a teeny drizzle of olive oil on top to help them crisp nicely, but it’s optional.
- Bake for about 20 minutes or until juices run clear and chicken reaches an internal temperature of 165°F. Try not to overcook them because chicken tenders go from perfect to overcooked really fast! If your tenders are on the small side, they could even be done in about 15 minutes so keep an eye on them. If they’re big they can take more like 25. The coconut will be nice and golden and the panko crisp, but light in color still.
Notes
- These chicken fingers are best eaten fresh to enjoy the crunchy breading. If you have leftovers and you'd like to save them for later, store in an airtight container in the fridge and enjoy within 2-3 days for best results.
- When reheating, you can crisp them back up by reheating in the oven (375°F for 8-12 minutes, flipping half way through) or in the air fryer (350°F for 3-5 minutes, flipping half way through).
- Breading Tip: If you've ever found that your fingers are a soggy, breaded mess when trying to bread chicken, this tip is for you! Designate one hand for dry ingredients and one for wet. So maybe you use your right hand to dredge the tenders, then set it in the egg and use your left hand to flip it and move to the panko mixture, where you use your right hand again to sprinkle, flip, and transfer the breaded tender to the baking sheet.
- Freezer Instructions: Prepare chicken fingers through coating them in the panko/coconut mixture. Place in a single layer on a lined baking sheet and freeze for several hours. Remove from freezer and transfer to a gallon-sized Ziploc bag or a freezer safe container. When ready to cook, preheat oven to 450. Bake for 25-30 minutes or until juices run clear.
Nutrition
Serving: 1chicken finger, Calories: 135kcal, Carbohydrates: 12g, Protein: 13g, Fat: 4g, Saturated Fat: 2g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 1g, Trans Fat: 0.01g, Cholesterol: 46mg, Sodium: 266mg, Potassium: 238mg, Fiber: 1g, Sugar: 3g, Vitamin A: 45IU, Vitamin C: 1mg, Calcium: 16mg, Iron: 1mg
Calories: 135kcal
Cost: $12
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