Reviewed: Oct. 15, 2009

Awesome! I have made this twice and my husband asks for it almost every other day. My first batch did not get as brown as the picture, but I found that to be ok. My second batch I added more butter and got them real golden, but they were overcooked. So the called for amount of butter was better even though there wasnt thorough browning on both sides. That allowed the coconut to stay moist and yummy. I also didn't cut the pieces as small as the recipe called for since I served this dish as an entree. I served the fingers with honey mustard dipping sauce. This is a keeper and oh so simple it is ready in a flash with items kept in my pantry at all times.

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RAMAPRIL99

Cooking Level: Intermediate

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Reviewed: Jul. 24, 2009

not good!!!!

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TANYA

Cooking Level: Intermediate

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Reviewed: Jul. 19, 2009

I followed the recipe exactly. The crowd ranged from 5 years old to 50+. Everyone loved them and they were all eaten.

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GRECKLE

Cooking Level: Intermediate

Living In: Annapolis, Maryland, USA

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Reviewed: Jun. 16, 2009

I made this for my 2 daughters and they said it tasted "heavenly!" Really simple and fun to make.

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StubbsPub

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Reviewed: Jun. 14, 2009

This is my husband's favorite chicken. I follow the recipe exactly and they come out great. The sauce really complements the coconut flavor of the chicken.

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CookingSister

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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Reviewed: Jun. 5, 2009

This dish is better than words can describe!!! **Though I will admit that I read the recipe wrong and I thought it was for a main dish, after seeing that it wasn't I then just tripled the recipe because we have a large family! It was great and it was a great change from the regular chicken strips. We ate them without the sauce, they were good just plain to us.Thank you for sharing this recipe. :)

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myhoneybear

Cooking Level: Expert

Home Town: Eagle, Wisconsin, USA

Living In: Milton, Wisconsin, USA

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Reviewed: Jun. 5, 2009

This a very good dish, even better in the frige the next day. The sweet taste of the chicken tasted great cold.

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Brandi W.

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Reviewed: May 27, 2009

Will prepare again, kids who gave me that "ewe" look when they saw it had coconut in it were downstairs drooling by the time it was ready because it smelled so good and ate it up all smiles!

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therockermom

Cooking Level: Intermediate

Home Town: Vancouver, Washington, USA

Living In: Washougal, Washington, USA

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Reviewed: May 25, 2009

A new family favorite!

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swizzlefiz

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Reviewed: May 22, 2009

I'm known for not being able to cook well, and my husband's first words after taking a bite of this was "Wow". I doubled the batch so I could experiment with it. Both batches were marinaded in coconut milk over night. I was skeptical to do that at first, but I really think it made a huge difference. One batch I left the coconut milk on, then dipped in the egg, then the dry mix. The other batch I also left the coconut milk on, but dipped in the dry mix, dipped in the egg, and then dipped in the dry mix again. When I asked my guinea pig (my husband :) ) which one he liked better he said hands down the double dipped ones. Doing the double dip did get very messy, but it was worth it. The normal ones were good too, but I think double dipping it really added alot of extra coconut flavor, which the normal batch lacked a little. The sauce was good as well. I'm not a huge mustard fan, so I think next time I'll try the pina colada dip. Overall, this is a keeper.

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kittybit

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Reviewed: May 21, 2009

Very Good!

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studer215

Home Town: St. Cloud, Minnesota, USA

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Reviewed: May 15, 2009

I keep going back in forth whether this is a 3 or 4 star recipe. I will definantly agree that visually, it is lacking a bit. I think the picture must have been deep fried and that is fine but I think a lot of people were just expecting that outcome. I used panko instead of the flour and I think that definantly made quite a bit of difference. After they were done, I but them under the broiler on low and it cruched them right up! I was really skeptical about the sauce.....boy was I wrong! I did run it through the blender to get a smoother texture and added a bit more apricot vs mustard just to my taste. The whole package tastes fantastic though so I guess it has earned its 4 stars!

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scout

Cooking Level: Expert

Living In: Ramsey, Minnesota, USA

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Reviewed: Feb. 26, 2009

The taste was good, but they had a bit of a floury aftertaste and they never got brown except some of the coconut looked a little burnt on the edges. Presentation, 1 star. I don't know how they got them to look ever so brown in the picture, but by cooking in the method in the recipe, these come out fairly white (and pasty). Again, I followed to the T except I had to cook them longer and flip them to get them to brown in any way. I'm thinking frying these in oil would be the way to go. Dipping sauce was great.

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lizzitish

Cooking Level: Expert

Home Town: Middlesex, New Jersey, USA

Living In: New Egypt, New Jersey, USA

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Reviewed: Jan. 5, 2009

It was actually 3 years ago that I made this recipe (and still remember it well!!) so was looking for it again and am SO glad to find it!! The dipping sauce is EXCELLENT and so unique. I just had a bit of a problem with the coconut burning but wanted them to get crispy. However, these are YUMMY!

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MARTYPET

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Reviewed: Jul. 22, 2008

Fabulous!! Everyone in the family loved it. I really enjoyed the dipping sauce.

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ARIANNAC

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Reviewed: Jun. 20, 2008

SUPER EASY!! My husband said these were the BEST chicken strips he's ever had. I don't eat starch so I used almond flour instead of regular. I ground the coconut bc I have young children and didn't want to get the dreaded "no way" response!! I also added extra garlic powder as others suggested and used 2 ziploc bags to coat (1 w egg and 1 w the coating). I sprayed the chicken w olive oil rather than butter and had them all on foil sprayed w non stick spray. Next time I'd add a little more salt. Oh and I used homemade raspberry jam w the dijon for the sauce.

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CARRIE47

Cooking Level: Intermediate

Home Town: Sun Prairie, Wisconsin, USA

Living In: Barneveld, Wisconsin, USA

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Reviewed: Jun. 18, 2008

I loved these! Instead of baking though, I thought I'd be adventurous and pan fried them with a bit of butter. They turned out great. I didn't have the ingredients for the sauce, so I just used some store bought sweet chili sauce, and it worked out great.

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Ljubica D

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Reviewed: Jun. 11, 2008

Ok, these turned out pretty good. I added curry (bout 1/2 tsp) and doubled all other ingredients. I used panko bread crumbs and just a handful of flour. Marinated the breasts for a couple of hours in Pina colada drink mix. Melted butter in the sheet pan, and sprayed the tops with spray butter. Of course they didn't crisp up like I wanted, but the taste was really good. I made the pina colada dipping sauce (1/2c pina colada mix, 1/2c sour cream, and 1/2c crushed pineapple), THIS was the best part!!! Kids both ate it (2 picky boys) and hubby LOVED it! Thanks!!

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Judy Jones

Cooking Level: Intermediate

Living In: Saint Cloud, Florida, USA

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Reviewed: Jun. 9, 2008

Absolutely delicious. The apricot dipping sauce is so good too - the sauce it what makes this recipe light and refreshing. Perfect for when you have friends or family over during the summer. I served this with fresh veggies (cucumbers and grape tomatoes) and hummus. An extremely refreshing and satisfying summer recipe. Also, it's a little gourmet too, but SO easy to make...so it's easy to impress people with this, with not much trouble to yourself!

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MelissaMinetolaLeddy

Cooking Level: Beginning

Home Town: Luzerne, Pennsylvania, USA

Living In: Richmond, Virginia, USA

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Reviewed: May 22, 2008

Marinating in coconut milk is a must! These are delicioius and easy. I used a strawberry jam/dijon dipping sauce and it was soooooooooooo yummy!

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herself the elf

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Crispy Coconut Chicken Fingers

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