Coconut Chicken Fingers

from Cooking Light Magazine

Coconut Chicken Fingers

Photo by I H.

  • Prep Time


  • Total Time


  • Servings



  • 4 (6-ounce) skinless, boneless chicken breast halves, cut into ½-inch-thick strips

  • ½ teaspoon salt

  • ¼ teaspoon ground red pepper

  • 1 cup rice flour

  • 1 cup whole buttermilk

  • 1 large egg

  • 1½ cups unsweetened flaked coconut

  • 3 tablespoons canola oil

  • Sweet chile sauce (optional)


1. Sprinkle chicken with salt and pepper. Place flour in a shallow dish. Combine buttermilk and egg in a shallow dish, stirring well. Place coconut in a shallow dish. Dredge chicken in flour; shake off excess. Dip chicken in egg mixture; dredge in coconut. 2. Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add chicken to pan; cook 6 minutes or until done, turning to brown. Serve with chile sauce, if desired.


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