Coconut Chicken Fingers

Coconut Chicken Fingers Recipe
Photo: John Autry; Styling: Cindy Barr

Kids love the sweetness that the coconut adds to the coating of these chicken fingers.  And, if your kids are allergic to wheat flour, note that this recipe uses rice flour instead of wheat flour for the coating.


6 servings (serving size: about 4.5 ounces)

Total time: 28 Minutes

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Recipe Time

Total: 28 Minutes

Nutritional Information

Calories 298
Fat 12.7 g
Satfat 4.1 g
Monofat 5.4 g
Polyfat 2.6 g
Protein 28.7 g
Carbohydrate 15.9 g
Fiber 1.7 g
Cholesterol 102 mg
Iron 1.4 mg
Sodium 318 mg
Calcium 20 mg


4 (6-ounce) skinless, boneless chicken breast halves, cut into 1/2-inch-thick strips
1/2 teaspoon salt
1/4 teaspoon ground red pepper
1 cup rice flour
1 cup whole buttermilk
1 large egg
1 1/2 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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