baked coconut chicken fingers

26 Feb

i love buying chicken tenders — they cook up quick and they’re tasty!   i’m not a big fan of frying so this recipe was ideal!  the husband who isn’t too big a fan of coconut loved these.. they weren’t too coconuty and the mixture of coconut and panko made them crispy!  next time i’ll cut the breading mix in 1/2 since i only ended up using about 1/2.   i served it with tjs green curry infused rice.  the dipping sauce was good, but missing something not quite sure what!


Baked Coconut Chicken Fingers

adapted from sweetpeaskitchen

For the Coconut Chicken Fingers:

  • 1 cup shredded sweetened coconut
  • 1 cup panko breadcrumbs
  • 2 tablespoons 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



  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.

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