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Crispy Coconut Chicken Fingers with Sweet Apricot Mustard Sauce

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Crispy Coconut Chicken Fingers with Apricot Dipping Sauce

Cook Time: 25 minutes
Prep Time: 20 minutes
Total Time: 45 minutes
Recipe Category: Chicken
Serving Size: 2 dozen
Rating: 5 stars (45 reviews)

These crispy coconut chicken fingers are the perfect balance of crunch and flavor, ideal for a quick yet delightful meal. Pair them with the sweet and tangy apricot dipping sauce for a mouthwatering experience. Whether you’re serving them for a family dinner or as a party appetizer, these baked chicken fingers will be a hit with everyone. The best part? They’re easy to make and oven-baked to a golden perfection, so you can enjoy a healthier, crispy treat without the deep frying.

Ingredients:

Ingredient Quantity
Shredded coconut 1 cup
All-purpose flour 1/2 cup
Salt 1/2 teaspoon
Black pepper 1/4 teaspoon
Garlic powder 1/4 teaspoon
Boneless skinless chicken breasts 1 1/2 pounds
Large egg 1
Butter, melted 1/3 cup
Dijon mustard 1 tablespoon

Nutritional Information (Per Serving):

Nutrient Amount
Calories 1489.1 kcal
Total Fat 70.6 g
Saturated Fat 46.6 g
Cholesterol 392.2 mg
Sodium 1532.6 mg
Total Carbohydrates 138.4 g
Dietary Fiber 8.9 g
Sugars 72.9 g
Protein 83.8 g

Instructions:

  1. Prepare the Coating: In a shallow dish, combine the shredded coconut, all-purpose flour, salt, black pepper, and garlic powder. Stir until evenly mixed.

  2. Coat the Chicken: Cut the boneless skinless chicken breasts into strips. Dip each chicken strip into the beaten egg, then roll it in the coconut mixture, ensuring it’s evenly coated on all sides.

  3. Arrange the Chicken: Place the coated chicken strips in a shallow baking pan. Drizzle the melted butter over the top of the chicken for extra flavor and crispiness.

  4. Bake: Preheat the oven to 400°F (200°C). Bake the chicken fingers for about 25 minutes, flipping them halfway through, until they are golden brown and cooked through.

  5. Make the Apricot Dipping Sauce: In a small bowl, combine the apricot preserves with Dijon mustard. Stir until smooth and well-blended.

  6. Serve and Enjoy: Serve the crispy coconut chicken fingers hot from the oven with the apricot dipping sauce on the side. They’re perfect for dipping!


Why You’ll Love These Crispy Coconut Chicken Fingers

These coconut chicken fingers are an easy, oven-baked alternative to deep-fried chicken tenders. The shredded coconut adds a delightful crunch and a hint of sweetness that pairs beautifully with the savory, slightly spicy flavors of the chicken and the Dijon mustard in the dipping sauce. Plus, they’re ready in under an hour, making them the perfect weeknight dinner or party snack.

Tips and Variations:

  • For extra crunch: You can toast the shredded coconut lightly in a pan before coating the chicken for an added depth of flavor.
  • Make them spicy: Add a pinch of cayenne pepper to the coconut mixture if you prefer a little heat.
  • Substitute for apricot sauce: If you’re not a fan of apricot, feel free to use another fruit preserve like mango or peach for a different flavor twist.

These crispy coconut chicken fingers are versatile, delicious, and a healthier alternative to traditional fried options. With the apricot mustard dipping sauce, they become an irresistible treat.

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