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Coconut Chicken Fingers

March 21, 2012

A wonderful starter or a great meal.  Coconut is sometimes forgotten in our households yet creates some delicious treats as well as appetizers and meals.

Coconut Chicken Fingers


  • 1 C. Milk
  • 1 C. Coconut
  • 1/2 C. Flour
  • 1/2 t. Salt
  • Freshly Ground Pepper
  • 1/2 t. Garlic Powder
  • 1 1/2 lbs. Chicken Strips
  • 1 Lg. Egg (lightly beaten)
  • 2-3 T. Unsalted Butter
  • Fresh Parsley (for garnish)


  1. Soak the chicken fingers in the milk for about 1 hour; turn once (soaking longer will additionally tenderize)
  2. Mix the coconut, flour, salt, pepper and garlic powder
  3. Dip the chicken strips in the egg; then in the coconut to coat completely
  4. Place in a baking pan and drizzle with butter
  5. Bake at 400 degrees for 25 minutes; turn and bake approx. 20 more minutes
  6. Serve with a dipping sauce (or mustard, horseradish, soy, etc.)

Serves 4

Recipe adapted from

4 Comments leave one →
  1. March 21, 2012 21:03

    Looks great and would probably go well on shrimp too.

  2. March 21, 2012 19:56

    Looks yummy. I like the fact that it’s baked rather than fried.

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