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Coconut Chicken Fingers

Coconut Chicken Fingers

The ultimate comfort food, Coconut Chicken Fingers are a crispy, flavorful delight that captures the essence of tropical flavors. Easy to make and perfect for any occasion, these chicken fingers will have you craving more. Treat yourself and your loved ones to this easy weeknight dinner tonight!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

  • 1/2 cup Mayonnaise
  • 3 tablespoons Sriracha sauce
  • 3 tablespoons Honey
  • 1/2 tablespoon Rice vinegar
  • 2 to 3 pieces Boneless, skinless chicken breasts
  • Salt and pepper To taste
  • 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 For frying

Equipment

  • Dutch Oven

Method
 

  1. Start by preparing the sauce. In a small bowl, stir together all the sauce ingredients: mayonnaise, Sriracha sauce, honey, and rice vinegar. Mix until well combined, and then refrigerate it until needed. This allows the flavors to meld beautifully.
  2. Next, take your chicken breasts and cut them lengthwise into 4 or 5 pieces based on their size. This will give you the perfect finger-sized pieces. Make sure to keep the pieces uniform for even cooking.
  3. Season the chicken pieces lightly with salt and pepper. Then, coat each piece in flour, ensuring they’re well covered. This step is vital for achieving that crispy crust later.
  4. In a shallow bowl, whisk together the eggs, milk, and 1 tablespoon of Sriracha sauce. This mixture will help the coating stick to the chicken, adding extra flavor.
  5. On a plate, combine the shredded sweetened coconut, Panko crumbs, salt, and pepper. Mix them well; this combination will create the delicious crunchy coating.
  6. Now comes the fun part! Dip each piece of chicken in the egg mixture, letting any excess drip off. Then, press each piece into the coconut-Panko mixture, ensuring it adheres well on all sides. This is where the magic happens!
  7. In a deep cast iron skillet or a Dutch oven, pour in about 1 inch of vegetable oil and heat it to 350 degrees. Make sure the oil is hot enough, as this is crucial for frying to achieve that golden brown color.
  8. Fry the chicken in batches, approximately for 3 minutes on each side or until they’re golden brown and cooked through. This step is essential; don’t overcrowd the pan, as it will lower the oil temperature.
  9. Once cooked, remove the chicken fingers and let them drain on a paper towel-lined plate. This helps absorb any excess oil, keeping them crispy.
  10. Finally, serve your Coconut Chicken Fingers hot with the prepared sauce for dipping. Enjoy every crunchy bite!

Notes

For the best taste, serve these chicken fingers right after frying. If you need to keep them warm, place them on a baking sheet in a low oven.