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  • Andrea Buckett

The Dish: Crispy Coconut Chicken Fingers

We love, love, love these easy, flavourful chicken tenders and we’re betting you will, too. We borrowed these from our friend and flavour maven Andrea Buckett, who serves them with mango chutney for dipping (scooping? What does one do with chutney, really?). We say they work beside anything fresh, including a few crudités if that’s all you have the energy for.

1 cup coconut flour

1 tsp garlic powder

2 tsp sweet paprika

½ tsp salt

½ tsp pepper

3 skinless boneless chicken breasts (about 625 g)

3 eggs

1 ½ cups sweetened flaked coconut

¼ cup coconut oil, divided

1. Pour the coconut flour, garlic powder, paprika, salt and pepper into a large, sealable bag. Remove the tenders from the bottom of the chicken breast and slice the remaining breast into long strips.

2. Crack the eggs into a shallow dish and whisk. Pour the flaked coconut into another shallow dish. Drop the chicken strips into the bag with the coconut flour mixture and seal. Shake the bag so the chicken gets well coated in the flour mixture.

3. Remove the chicken strips, a few at a time, shaking off the excess flour, and place into the egg. Coat the chicken in the egg and then transfer to the coconut flakes. Press the coconut into the chicken. Place chicken strips on a baking sheet. Continue with the remaining chicken.

4. Heat a cast iron pan (or non-stick pan) over medium and add 1 tbsp of coconut oil. Once the oil is melted and hot, add enough chicken to cover the bottom of the pan. Turn the heat to medium-low and cook for 5 min on the first side. Flip when the coconut is golden-brown and cook for another 4 min. Continue to cook the chicken, flipping as needed and monitoring the temperature so the coconut doesn’t burn. Once cooked through, transfer the chicken to a clean baking tray and keep warm in a 200F oven.

5. Remove any coconut that was left behind in the pan and add another 1 tbsp of coconut oil. Continue cooking the chicken in batches.


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