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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
Cook Time 6 minutes
Servings 4
Calories 442kcal



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


  • 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.


Calories: 442kcal