Coconut-Crusted Chicken Fingers
Coconut-crusted chicken fingers are crispy, flavorful, and perfect for dipping, combining tender chicken with a toasted coconut coating that appeals to all ages and tastes.
Ingredients
Instructions
- Combine tempura batter mix and beer in a shallow dish and set aside.
- Combine flaked coconut and sliced almonds.
- Dip each chicken strip into the batter mixture, then roll in the coconut mixture, pressing firmly to coat well.
- Pour vegetable oil to a depth of 1 1/2 inches into a Dutch oven and heat to 350°F.
- Fry chicken strips in batches for 2 minutes or until golden.
- Drain well on paper towels.
- Repeat the process with remaining chicken strips.
- Serve chicken fingers with Honey-Mustard Sauce.
Tips & Substitutions
For extra crunch, consider adding panko breadcrumbs to the coconut and almond mixture. If you don't have beer, you can substitute with sparkling water or club soda for a lighter batter. Ensure the oil is at the right temperature for frying to prevent the chicken from becoming greasy. Pair these fingers with Mrs. Denver'S Baked Chicken Croquettes for a delightful meal.
Serving Suggestions
These coconut-crusted chicken fingers are perfect as an appetizer or a fun main dish. Serve them with Honey-Mustard Sauce for dipping and pair with a fresh salad or sweet potato fries for a balanced meal. They also pair beautifully with Chicken Magnific for a delightful dinner spread.
Storage & Reheating
Store leftover chicken fingers in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a single layer on a baking sheet and bake at 375°F for about 10-15 minutes until heated through and crispy again. Avoid microwaving, as this can make them soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Coconut-Crusted Chicken Fingers contains roughly 937 calories, with 12g protein, 46g carbohydrates, and 83g fat. It is an excellent source of vitamin A (103% of the Daily Value), protein (25% of the Daily Value), and dietary fiber (21% of the Daily Value), and a good source of iron and calcium. Note that it is relatively high in sodium, at 816mg per serving (35% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen chicken for this recipe?
Yes, you can use frozen chicken strips. Just be sure to thaw them completely and pat them dry before dipping in the batter to ensure the coating sticks well.
What can I serve with these chicken fingers?
These chicken fingers pair well with a variety of sides, such as coleslaw, potato wedges, or a zesty dipping sauce like ranch or barbecue. You can also serve them with a fresh garden salad for a complete meal.
Can I bake these instead of frying?
While frying yields the best texture, you can bake them for a healthier option. Preheat the oven to 400°F, place the coated chicken strips on a parchment-lined baking sheet, and spray with cooking oil. Bake for about 20-25 minutes, flipping halfway through.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).