Comida Kraft
Recipe Box

Crispy Coconut Chicken Fingers

Prep Time
15
min.
Total Time
40
min.
Servings

24 servings, 1 chicken finger each

Chicken strips are dipped in egg and a seasoned flour and coconut coating then baked until brown and crisp for appetizers with a tropical taste.

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What You Need

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Make It

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  • Preheat oven to 400°F. Mix coconut, flour, salt, pepper and garlic powder in medium bowl. Dip chicken strips in egg, then coat with coconut mixture.
  • Place in 15x10x1-inch baking pan. Drizzle with butter.
  • Bake 25 minutes or until chicken is browned and cooked through, turning after 15 minutes. Serve with Apricot Dipping Sauce (see Tip), if desired.

Keeping it Safe

Cut raw boneless chicken breasts into pieces when they are partially frozen to make them easier to cut and to prevent knife from slipping.

Apricot Dipping Sauce

Mix 1 cup apricot preserves and 2 Tbsp. GREY POUPON Dijon Mustard until well blended. Garnish with red pepper strips.

Servings

  • 24 servings, 1 chicken finger each

Nutritional Information

Serving Size 24 servings, 1 chicken finger each
AMOUNT PER SERVING
Calories 80
Total fat 4.5g
Saturated fat 3g
Cholesterol 30mg
Sodium 100mg
Carbohydrate 3g
Dietary fiber 0g
Sugars 1g
Protein 7g
% Daily Value
Vitamin A 2 %DV
Vitamin C 0 %DV
Calcium 0 %DV
Iron 2 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Crispy Coconut Chicken Fingers is rated 4.333333333333333 out of 5 by 6.
  • 2016-07-26T10:16CST
  • bvseo_cps, prod_bvrr, vn_cps_3.3.0
  • cp_1, bvpage1
  • co_hasreviews, tv_1, tr_5
  • loc_en_US, sid_56164, PRD, sort_relevancy
  • clientName_khcrm
Rated 4 out of 5 by from Great! Great! But my husband and I like spice. I used boneless & skinless thighs and added 2 T of hot sauce to the egg and then added about a tsp of cayenne pepper to the flour and coconut. No butter, but if I was using white meat (which has less fat), I might try drizzling with coconut oil. We loved it.
Date published: 2014-06-12
Rated 4 out of 5 by from whole family liked it but didn't care for the sauce. whole family liked it but didn't care for the sauce. that's why they gave it a 4. made a peanut satay sauce & they gobbled it down. loved that it was so easy to make. will also try w/ shrimp.
Date published: 2012-02-25
Rated 5 out of 5 by from Been making this for awhile now, but i make a pina colada dip to go with it. Been making this for awhile now, but i make a pina colada dip to go with it. I have made it with bonless chicken breast. Company always impressed.
Date published: 2012-07-01
Rated 5 out of 5 by from Great taste, as I like coconut. Great taste, as I like coconut. I didn't have Apricot preserves on hand so I used orange marmalade, taste good.
Date published: 2016-05-22
Rated 5 out of 5 by from sweet and good! sweet and good! I would definitely make these again...maybe even try with shrimp...oooh that would be good!
Date published: 2012-01-05
  • 2016-07-26T10:16CST
  • bvseo_cps, prod_bvrr, vn_cps_3.3.0
  • cp_1, bvpage1
  • co_hasreviews, tv_1, tr_5
  • loc_en_US, sid_56164, PRD, sort_relevancy
  • clientName_khcrm

K:1138 v0:56164

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