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Coconut Chicken Fingers
Coconut Chicken Fingers are wonderfully crispy with a little sweetness and spice. Dip them in a flavorful honey sriracha sauce for a fantastic appetizer or lunch.
Course
Appetizer, Main Dish
Cuisine
Southern
Keyword
fried chicken tenders
Prep Time
15
minutes
minutes
Cook Time
6
minutes
minutes
Servings
4
Ingredients
Sauce
1/2
cup
mayonnaise
3
tablespoons
Sriracha sauce
3
tablespoons
honey
1/2
tablespoon
rice vinegar
Chicken Fingers
2 to 3
boneless, skinless chicken breasts
salt and pepper
3/4
cup
all-purpose flour
2
large
eggs
1/4
cup
milk
1
tablespoon
Sriracha sauce
1 1/2
cups
shredded sweetened coconut
1
cup
Panko crumbs
1
teaspoon
salt
1/2
teaspoon
pepper
Vegetable oil
Instructions
Stir together all sauce ingredients in a small bowl and refrigerate until needed.
Cut each chicken breast lengthwise into 4 or 5 pieces depending on how big they are.
Season chicken lightly with salt and pepper and coat in flour.
Whisk together eggs, milk, and 1 tablespoon Sriracha sauce in a shallow bowl.
Combine coconut, Panko crumbs and salt and pepper on a plate.
Dip chicken in egg mixture and then press the coconut mixture onto all sides of chicken.
Pour 1 inch of oil into a deep cast iron skillet or a Dutch oven. Heat oil to 350 degrees.
Working in batches, fry for about 3 minutes per side or until golden brown and cooked through. Place on a paper towel-lined plate. Serve with sauce.
Nutrition
Calories:
442
kcal