Photo: John Autry; Styling: Cindy Barr
Total Time
28 Mins
Yield
6 servings (serving size: about 4.5 ounces)

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.

How to Make It

Step 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.

Step 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.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Ratings & Reviews

ak2005's Review

sunnik
June 22, 2011
Saw this and knew I had to make it! I followed the directions, but then baked the tenders in a 425 oven for about 15 minutes, turning once. They were DELICIOUS, especially with the red chili sauce (we used Frank's). My husband was skeptical, but then told me that he wanted all the leftovers for his lunches this week. Winner!

bobbo605's Review

mommy81
February 11, 2011
Haven't tried this recipe yet but based on the reviews it sounds like a keeper. For those who want to bake instead of fry, the oven temp should be fairly high, like 425. Coat a baking rack with cooking spray and place the chicken on top. This will allow for even browning and you won't have to turn while baking.

EastMadison's Review

nomsdos
January 26, 2011
Ground my own coconut from health food store. Easy and EXCELLENT. Used a sweet Thia chili sauce.

Nicolecogs's Review

jessielynn331
July 31, 2014
Love this. My husband loved it (big kid) and it works great with tofu too- for any vegetarians out there. Served it with Siracha or a mango chutney. Yum :) Definitely on rotation in our house

joycee121's Review

lmswish
March 30, 2014
Thanks for all the reviews. Will take into consideration since it looks really good

AMOFAM's Review

Vicuska
March 29, 2014
N/A

Vicuska's Review

Scraina
June 29, 2013
N/A

Ariesewe412's Review

Nicolecogs
February 10, 2013
I too could only find the sweetened coconut to use. But what i did do to cut down prep time was I put dry ingredients (flour, salt &pepper) in a zip log bag and coated all my strips. I then dredged in the egg wash, The I put coconut in zip lock back and coated several pieces at once. Family loved it!

mommy81's Review

busymom557
January 21, 2013
N/A

nomsdos's Review

anonymous12
January 09, 2013
Excellent, if you cook it right. You need to find the balance between heat and time to prevent the coconut from overcooking. I use super thin sliced chicken instead of thicker chicken fingers so the meat cooks quicker and keeps the coconut perfect. And these should be "fried" not baked. The oil gives them the good taste and texture. It's not really frying in my mind because it's a relatively small amount of healthy oil; they are in no way deep fried.