Toasted Coconut Chicken Fingers

Toasted Coconut Chicken Fingers
  • Sumo

These tender and delicious little chicken fingers are quick and easy to make. We made these last summer as an ‘introduction to chicken’ for my daughter who has been a life-long vegetarian. She ate them up and then requested that we make them again while she’s home for the holidays. If you’re looking for a new way to make chicken, give this a try. You won’t be disappointed.


  • 4 chicken breasts cut into strips
  • 2 tbsp Coconut flour
  • 1 – 1 1/2 cups small coconut flakes
  • 2 eggs
  • 1 tsp garlic powder
  • salt and pepper

What to do

  1. Place flour and flakes onto two separate plates.
  2. Add garlic powder, salt and pepper to the flour and stir to combine.
  3. Crack eggs into a bowl and beat well.
  4. First, dredge chicken in flour making sure to shake off any excess.
  5. Next, dip each piece in egg and finally in the coconut flakes.
  6. When done place each piece on a parchment paper lined cookie sheet and allow to dry for about 5 minutes.  Make sure the pieces are not touching so that they can brown on all sides.

    Ready for the oven

  7. Bake at 220 C/ 425 F  for 20 minutes or until cooked and the coconut is toasted.

We served our chicken fingers with a side of mango salsa (salsa recipe from Nomnompaleo’s iPad app).

Perfect combination



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