Crispy Coconut Chicken Fingers Recipe -
Crispy Coconut Chicken Fingers Recipe
  • READY IN 40 mins

Crispy Coconut Chicken Fingers

Recipe by  

"Try this fun and easy appetizer."

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Original recipe makes 2 dozen Change Servings
  • PREP

    15 mins
  • COOK

    25 mins

    40 mins


  1. Heat oven to 400 degrees F.
  2. Mix coconut, flour, salt, pepper and garlic powder in medium bowl. Dip chicken strips into egg, then coat with coconut mixture. Place in a shallow baking pan. Drizzle with melted butter.
  3. Bake 25 minutes or until chicken is browned and cooked through, turning once. Serve with Apricot Dipping Sauce, if desired.
  4. Apricot Dipping Sauce: Mix 1 cup apricot preserves and 2 tablespoons Dijon mustard until well blended.
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  • © KF Holdings. Used with permission.

Reviews More Reviews

Most Helpful Positive Review
Nov 14, 2005

I've been making this recipe for many years, and just came across it on this site. My whole family loves it--I don't change a thing, except one time I didn't have any apricot preserves for the sauce, and used strawberry jam with the dijon mustard; everyone liked this sauce better, so now that's all I use. Seedless raspberry jam also works well. A time saver to consider: instead of dipping and dredging each individual piece of chicken, I use two ziplock bags--one for the egg and the other for the coconut mixture. Put the chicken in the egg bag and squish it around until all pieces are coated; then drop them into the coconut bag, seal it, and shake away. You can sprinkle any leftover coating on top of the chicken in the pan before pouring on the butter. This recipe also travels well if you have to bring an appetizer somewhere; just cut the chicken into bite sized pieces before coating and baking.

Most Helpful Critical Review
Dec 19, 2005

I ended up marinading the chicken in one can light coconut milk and a tablespoon of key lime juice. I also added a cap full of coconut rum to the egg mixture for a subtle hint of extra flavor and made the breading mixture a combination of 3/4 cup panko (Japanese) breadcrumbs since they add more crunch and texture than flour and 1/2 cup coconut. Served with the sauce mentioned here as well as a pina colada sauce. The result was flavorful, moist chicken that was neither too coconutty or too bland. The Panko also helped give it a nice crunchy texture on the outside. Loved this and would give it a 5 with my updates, but not sure I would have enjoyed it as the recipe here states.

Oct 10, 2005

Great! moist, coconut flavor.. the butter will make them brown.. so on second batch, I used more butter.. two other changes I made: a little more garlic, and did use the pineapple-apricot preserves.. but the apricot preserves are good too.. pople love the dip... thanks for the recipe Kraft! oh yes... I also let the chicken set in "cream of coconut" a few hours before preparation.. adds to flavor, tenderness and moistness.. Great recipe!

Jan 25, 2004

These were great! But I do have a suggestion. Make sure that the chicken is completely covered with the melted butter before baking or they will have uncooked flour still on them.

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.

Jan 25, 2004

Easy and delicious! Don't cook for 25 minutes. Try them at 15 minutes and see if they are done.

Dec 16, 2007

These were pretty good. I followed the receipe exactly and mine never got golden brown like the photo. The taste was good but the texture was soft - not crispy like I would have preferred.

Apr 02, 2006

Delicious! Based on other reviews I doubled the salt, pepper, and garlic powder. I also added 1/8 teaspoon each of cinnamon, nutmeg, turmeric, and cayenne pepper. I used 1.5 cups of coconut and unseasoned bread crumbs instead of flour. Also used 2 eggs. Even with the additional wet and dry mixtures, I ran out with about 5 fingers to go. I didn't flip them and although they were only a very light golden brown I thought they were beautiful. I'm proud to say every last one was eaten at the party I took them to. Yum! If you really want a strong coconut flavor, I've seen dipping sauce recipes made from crushed pineapple, sour cream, and pina colada mix.


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