Baked Coconut Chicken Fingers

Here’s one recipe that you will definitely want to feature at your Super Bowl party this Sunday. These crunchy coconut chicken fingers are oven baked, not fried! They have all the great taste of those greasy, deep-fried chicken fingers but these are so much healthier for you. My husband and I make the Baked Chicken Fingers at least once a month. During a busy weeknight I can always count on them being quick, healthy and delicious. I was getting ready to make another batch of those chicken fingers the other night when I had a craving something coconutty. I pulled out some shredded coconut and went to work. Crusted with a panko coconut mixture, oven baked and served with a homemade sweet dipping sauce, these were a huge hit in my house! Make these tonight, trust me, your family is going to love them! 🙂

One Year Ago: Homemade Oreo Cookies 

Baked Coconut Chicken Fingers

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For the Coconut Chicken Fingers:

  • 1 cup shredded sweetened coconut
  • 1 cup panko breadcrumbs
  • 2 tablespoons canola oil
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon garlic powder
  • 1/8 teaspoon cayenne pepper
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3 large egg whites
  • 1/2 tablespoon water
  • 1/2 tablespoon Dijon mustard
  • 1 tablespoon orange marmalade
  • 1 1/2 lb chicken tenderloins (or boneless, skinless breasts cut into 3/4-inch strips)

For the Dipping Sauce:

  • 1/2 cup orange marmalade
  • 2 teaspoons mustard
  • 1 teaspoon horseradish
  • dash salt
  • drizzle of honey to taste

Directions:

  1. Preheat oven to 475 F.  Set a wire rack inside a rimmed baking sheet and spray the rack with cooking spray; set aside.
  2. In the bowl of a food processor fitted with the metal blade process coconut until finely chopped.
  3. In a 12 inch skillet, combine the breadcrumbs, coconut and canola oil. Cook over medium-high heat, stirring constantly, until golden brown. Transfer to a wide, shallow dish and set aside to cool.
  4. In a second shallow dish, combine flour, garlic powder, cayenne pepper, salt and black pepper.
  5. In a third shallow dish, whisk together egg whites, water, Dijon mustard and marmalade until the egg whites are broken up and the mixture is foamy.
  6. Season the chicken with salt and pepper. Dredge each piece of chicken in the flour mixture, shaking to remove excess, then dip in the egg whites coating both sides completely. Finally, place in the toasted breadcrumb/coconut mixture, turning to coat both sides. Transfer to the wire rack and repeat with all chicken tenderloins.
  7. Spray the chicken lightly with cooking spray then bake for 10-12 minutes, or until a meat thermometer reads 165°.
  8. Meanwhile, in a small bowl combine orange marmalade, mustard, horseradish, salt, and honey. Set aside. Serve as dipping sauce for the chicken fingers.

Yields: 6 servings
Prep Time: 15 minutes
Bake Time: 12 minutes

Source: Sweet Pea’s Kitchen Creation, inspired by Baked Chicken Fingers

Have you checked out my 25 Super Bowl Recipes for Super Bowl XLVI?    Click Here for desserts, dips, main dishes and desserts! :D  

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This entry was posted in Appetizers, Chicken, Main Dish, Sweet Pea's Kitchen Creations and tagged , , , , , , . Bookmark the permalink.

16 Responses to Baked Coconut Chicken Fingers

  1. Oh, yeah, gotta try these for sure! I like the sauce you are using too.

  2. kat says:

    I love baked chicken fingers! I loved how you added the coconut, sounds yummy! As always 🙂

  3. Great idea and healthy too. Congrats on your last post being “Freshly Pressed” too 🙂

  4. Megan says:

    Those look tasty! I am loving all the party food ideas.

  5. ChgoJohn says:

    Glad that these are baked rather than fried. All too often the Super Bowl buffet is more like a salute to fried foods. The more baked options the better.

  6. These sound so much better baked. Plus, no fryer in our house. I know we could do it the old-fashioned way, but blech.

  7. I was just thinking today how I wanted these. We used to get them at this great Polynesian restaurant years ago and I was craving them. This is a much healthier version!

    Coconut is about the best thing ever in my humble opinion!
    Thanks!
    Cilla
    Octavia’s Vintage

  8. Jen Roque says:

    Wow these look delicious! Love the sauce too!

  9. Oh my goodness! I’m entranced.

  10. That dipping sauce must put these fingers over the top!

  11. theyellowwhisk says:

    This looks absolutely incredible! I’m going to have to try these!

  12. juniakk says:

    whoohoo for baked and healthier chicken fingers! coconut adds such great flavor. i remember i used to bread them with french onion toppers!

  13. Summit10 says:

    great ideas you always have an ace in your sleeve Sweet Pea 🙂 Cheers!

  14. These look great. My husband has a love hate relationship with coconut. Sometimes he will fight me to the end for the last bit and others he won’t have more than a nibble. I think these look fantastic. I wonder what his thoughts would be. I almost hope he doesn’t like it so the more for me.

  15. Elina Zavala says:

    Cant wait to try it!

  16. Pingback: baked coconut chicken fingers « ilonaskitchen

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