You know what I secretly love? Those cheesy commercials for places like Red Lobster or Sizzler. You know the ones I’m talking about? Where they pour butter over lobster in slow motion and then you see the fried coconut shrimp bouncing onto the plate in crispy perfection? Well they make me hungry. I’ve always been intriged by the shrimp in particular thinking that fried coconut breading would be super good. The fact that it’s covering shrimp is the only thing that shatters my 5 second daydream because my kids won’t eat shrimp. So this little chicken number is my solution. It doesn’t come with steak and an all-you-can-eat salad bar for $6.95, but it’s dang good! And it’s super family friendly too. The coconut adds a subtle sweetness, and you can just tell the kids they’re giant chicken nuggets 🙂
If you’re not familiar with Panko, it’s a Japanese style bread crumb. I started using it in place of regular bread crumbs a few years ago and I just can’t go back now. Panko makes everything SO light and crispy, you’ll be amazed. Up until now I’ve always bought Panko in the Asian section of the grocery store. But I just found out that Progresso now makes Panko! I was so happy to see that because now you can find it next to the Progresso bread crumbs in the pasta isle. I tried the Progresso brand out with this batch and they worked beautifully. They’re just as great as the Asian brand I had been using previously, and they even make an Italian seasoned one as well.
Crispy Coconut Chicken Fingers
Recipe by Our Best Bites
12 chicken tenders (ya know, more or less…)
1-2 eggs (start with one and crack another if it runs out)
1/2 C flour
1 C sweetened coconut flakes
1 C panko bread crumbs
1 1/2 tsp garlic powder
3/4 tsp table salt
3/4 tsp curry powder
1/4 tsp onion powder
1/8 tsp cayenne pepper (you can leave this out if you want to skip the spice for the kiddos)
preheat oven to 450 degrees.
Give coconut a rough chop so it’s about the same size as the panko pieces
Combine it with Panko and spices in a shallow dish. Mix well to distribute all of the spices.
Place the flour in another shallow dish, and the egg in another. Give the egg a quick beating.
Working with one chicken tender at a time, dredge in flour…
then dip in egg…
And then finally coat in the coconut Panko mixture. Press in with your fingers to make sure the entire thing is well coated.
Place chicken tenders on a foil-lined baking sheet (for easy clean up!) that has been sprayed with non-stick cooking spray. I give mine a teeny drizzle of olive oil on top to help them crisp nicely, but it’s optional.
Bake in your 450 degree oven for about 20 minutes or until juices run clear. Try not to overcook them because chicken tenders go from perfect to overcooked really fast! If your tenders are on the small side, they could even be done in about 15 minutes so keep an eye on them. If they’re big they can take more like 25. The coconut will be nice and golden and the panko crisp, but light in color still.
My kiddos think these are giant chicken nuggets so they dip them in ranch dressing (of course! What don’t they dip in ranch?) or ketchup. My hubby and I like them in sweet and sour sauce. At some point I’ll add a dipping sauce to this recipe, but I haven’t perfected it yet!
Every time I make these I fantasize about putting them on this salad, in place of the Spicy Honey Chicken. I’m thinking that might be a great combo. Let me know if any of you try it. But they also make great appetizers or party food. Gotta love crunchy breaded chicken you can eat with your hands!
Crispy Coconut Chicken Fingers
Recipe by Our Best Bites
12 chicken tenders (ya know, more or less…)
1-2 eggs (start with one and crack another if it runs out)
1/2 C flour
1 C sweetened coconut flakes
1 C panko bread crumbs
1 1/2 tsp garlic powder
3/4 tsp table salt
3/4 tsp curry powder
1/4 tsp onion powder
1/8 tsp cayenne pepper (you can leave this out if you want to skip the spice for the kiddos)
preheat oven to 450 degrees. Give coconut a rough chop so it’s about the same size as the panko pieces. Combine it with Panko and spices in a shallow dish. Mix well to distribute all of the spices. Place the flour in another shallow dish, and the egg in another. Give the egg a quick beating. Working with one chicken tender at a time, dredge in flour and then dip in egg, and then finally coat in the coconut Panko mixture. Press in with your fingers to make sure the entire thing is well coated.
Place chicken tenders on a foil-lined baking sheet (for easy clean up!) that has been sprayed with non-stick cooking spray. I give mine a teeny drizzle of olive oil on top to help them crisp nicely, but it’s optional.
Bake in your 450 degree oven for about 20 minutes or until juices run clear. Try not to overcook them because chicken tenders go from perfect to overcooked really fast! If your tenders are on the small side, they could even be done in about 15 minutes so keep an eye on them. If they’re big they can take more like 25. The coconut will be nice and golden and the panko crisp, but light in color still.
Freezer Instructions: Prepare chicken fingers through coating them in the panko/coconut mixture. Place in a single layer on a lined baking sheet and freeze for several hours. Remove from freezer and transfer to a gallon-sized Ziploc bag or a freezer safe container. When ready to cook, preheat oven to 450. Bake for 25-30 minutes or until juices run clear.
Questions & Reviews
Just made this for dinner tonight. I now have a new favorite chicken recipe. This came out so moist and tender with tons of flavor! Love it!
I’m in love with Green Mills Coconut Chicken fingers, so I decided to try these and they were Better. But, Green Mill serves theirs with a Creole Sauce and I need to get the recipe for that. I was told Dijon Mustard, Mayo and something else — I was thinking maybe horseraddish sauce?!?!?! Anybody know what’s in it?
I made these last night for dinner and thought they were one of the best chicken tenders I’ve tasted. Thank You.
sorry what is panko and what isle would that be found on?
Panko is a Japanese style bread crumb, look for it in the Asian aisle, or Progresso makes a brand found near the normal breadcrumbs.
I made a dipping sauce simply with honey and marmalade (ornage or your choice). Bring to a slight boil an viola. 🙂 Very Yummy!
These were oh so good – perfect. This will make it’s way into the regular rotation for sure. I added a bit more cayenne and curry because I like the extra kick and it was still pretty mild and still a great balance between sweet and spicy. Any chance you’ve calculated the nutritional content of these goodies?
Man, are these good or what? Next time I think I’ll cut back on the curry – I love curry, but it seemed more curry-y than coconut-y. Served with Cilantro Lime Rice and garlic sauteed green beans – SO yummy! Made a dipping sauce with crushed pineapple, lime juice and zest, sriracha, garlic, soy sauce, and sugar, cooked until bubbling and added some corn starch – I think I could have eaten it with a spoon!
YUM. I can’t wait to try these!
I also detest, gag, heave, hurl over seafood…. I have drooled over coconut shrimp as well, only to remember what nastiness is under the breading. 😀
Love these! Mad them tonight!! Offered 3 choices -Dipped ’em in peanut satay, teriyaki, and buffalo wing sauce…. Thanx!
I made these a few weeks ago and my one boy that doesn’t like coconut gobbled the most of these right up!! So yummy!
The chicken even tastes good as left-overs! Me and my wife loved this recipe! However, we have extra sauce… what else can we use it for?
Hmm, I dunno- drizzle it on a wrap?
Love this chicken but was wondering if you have a sauce yet? It’s so good I don’t need sauce but my kiddos like to dip everything. Where can I find the sauce recipe? Thanks!
Try this one! It’s my favorite for these chicken fingers! 🙂
https://ourbestbites.com/2010/10/grown-up-dipping-sauce/
A good sauce is simple!
Take a small can of crushed pineapple, add in 2-3 Tbsp of honey & heat until thickened. Then take 1 tsp of cornstarch in a small separate bowl & mix with a bit of cold water. ONce the pineapple/honey is boiling, add corn starch slurry & stir well. Super yummy & I even got my picky 2yr old to eat it!
I love fish…but I am SO with you on the shrimp-thing! They just look like little locusts and the rubbery texture and fishy taste finish it for me! (I can’t even eat the little ones I try to hide in the gumbo that I make…I KNOW that they’re in there and I WILL find them!) This, however, looks delicious – all the yummy-ness of coconut breading WITHOUT any shrimp!! I’m going to give this a go this week-end and try making a spicy raspberry dipping sauce for it as well.
Had this for dinner the other night. Very tasty! Sweet, but spicy all in one. Next time I want to make a sauce to go with it. I think it would taste that much better and as my husband puts it, “that would just put these over the top!” …they were that good. Great recipe!
I made this this afternoon and I only have one complaint. After about 15 minutes the coconut started to burn. I turned them over and continued to cook. They are delicious, just a little burnt. Anyone else have this problem?
That’s strange, I’ve never had that happen before. Perhaps your oven cooks a little hot, or your coconut was a little dry?
Made these tonight…LOVED them. Just found your site actually and ordered your cookbook yesterday!! Also made your turtle pretzels. Thats two for two!! Can’t wait for your book to arrive!! Thanks for bieng here and keep on doing what you are doing.
Debbie, Atikokan Ontario.
These sound delicious, I am making them tonight! Whenever I make coconut chicken (using a similar recipe), I dip them in a mixture of apricot preserves and honey dijon mustard (about 70/30 mixture) and it is DELICIOUS! Thanks for the recipe!
I made these tonight and it worked perfectly! The taste was wonderful. My husband stuffed himself & thought it was great with the coconut rice. Big thumbs up from my aiga. 🙂
I make a honey mustard sauce with these, and it is delicious.
Just equal parts honey, mustard, and miracle whip. : )
Okay, NOT equal parts honey, mustard, miracle whip. That’s another sauce.. (Sorry.)
But a combination of these is great with coconut chicken.
I’m lovin’ each and every recipe I try from your site! This one did not disappoint. Thank you for all your hard work!
I made a gluten free version of this and it was delicious!!! I’m posting my GF version on my blog and linking to this. Thanks for the awesome recipe and blog! glutenfreeinutah.blogspot.com
We made these & loved them but I was curious. If I wanted to make some ahead of time & freeze them, how would I do that? Would I just prepare up to the baking step & then flash freeze?
I’ve never frozen them, but if I were to try I’d do exactly like you said. Let us know how they turn out!
These were so good they didn’t even need dipping sauce!
Just made this for the first time. It was delicious, easy and my kids liked it a lot. My 4 year old(who doesn’t like much) at everything on her plate. Next time I’ll try making some kind of sauce to dip them in, although they tasted great on their own. Thanks for the recipe!
Sara –
Do you have a good plum sauce recipe? Ilove the coconut shrimp at the Thai restaurant with their plum sauce-
I don’t- sorry Tiffany!
I make this recipe on salmon and one of my daughters refuses to eat seafood. (She’s our ocean life advocate in the family) Thanks for the idea to try this with chicken. Maybe I will make this tonight. I am sure she will love it! Thank you! Also- This is my first visit to your site from a friends recommendation. I LOVE it and am hooked. 🙂
I’ve had a similar dish to this before, but I’m excited to try them with the panko crumbs this time! For our dipping sauce, we do Kraft Food’s Apricot dipping sauce: you just take 1 cup apricot preserves mixed with 2 tbsp Grey Poupon and mix. Yum. It’s also good with orange marmalade instead of the apricot preserves.
So I made these last week and let my roommate have some, and she said, “It seems like everything you make from that website is really good!” The flavor was great, I thought they were a little bit dry though. Any suggestions?
Alicia- chicken tenders over-cook really easily and depending on the size of your pieces it might need less baking time. I’d just keep an eye on them next time and maybe bake them a little less. Glad you liked them!
Made these last nite and they were awesome! Tried my hand at making honey mustard–equal parts honey, dijon, and mayo with a splash of lemon juice, S&P–and ended up using it as a salad dressing over lettuce/spinach combo with the chicken and some macadamia nuts. (Was completely out of other salad toppings/veggies but this was such a good meal!)