Comida Kraft
Recipe Box

Crispy Coconut Chicken Fingers

Prep Time
Total Time

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.


  • 24 servings, 1 chicken finger each

Nutritional Information

Serving Size 24 servings, 1 chicken finger each
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

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