Crispy Coconut Chicken Fingers

"Serve these crispy baked chicken fingers with the apricot dipping sauce recipe which I have also posted here. Yummy!"
 
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photo by Marg (CaymanDesigns) photo by Marg (CaymanDesigns)
photo by Marg (CaymanDesigns)
photo by Michael R. photo by Michael R.
photo by Michael R. photo by Michael R.
photo by Quest4ZBest photo by Quest4ZBest
Ready In:
45mins
Ingredients:
10
Yields:
2 dozen
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ingredients

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directions

  • 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.

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Reviews

  1. michelle
    I had the same issue some others had with not browning enough and I didn't want to over cook. They did brown some though, maybe I should try them baked on a rack. However, my husband was crazy about these and said do not change a thing. He said he could eat these once a week. He ate them plain and I used packets of hot mustard and duck sauce from Chinese carry out. I used chicken tenders.
     
  2. Heidi T.
    MMMmm.. I loved these! To keep them crispy I placed them on a wire rack that fit over top of a backing sheet. I thought they were delicious! No apricot preserves, so I just made a thick sauce by simmering some teriyaki sauce, brown sugar, honey, and some corn starch.
     
  3. artist.crystal
    So good- a real husband pleaser!
     
  4. Kristen90
    YUM! I made this for me and the bf last night .. it was super yummy and easy! We both liked it, and the coconut wasn't overpowering like I was afraid it might be. The sauce was yummy too. Thanks for the recipe!
     
  5. Amanda M.
    I think they were delicious you definitely have to flip them once and i do a coating of plain flour before the egg and the batter sticks a little better :)
     
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Tweaks

  1. Frostus
    OH SO YUMMY! I've made it 3 times in a month - my husband actually requests this chicken. Used Inglehoffer Stone Ground mustard instead of the dijon, served in individual lotus dishes and it looks like a gourmet sauce! The tasty sauce is incredibly simple and would go nicely with many other dishes. Served with jasmine or basamati rice & steamed pod peas. Thank you so very much for posting!
     

RECIPE SUBMITTED BY

I live in upstate New York. I am retired and now have time to enjoy my children, my grandchildren and great grandchildren.
 
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