Real Recipes From Real Home Cooks ®

coconut chicken fingers done my way!

(2 ratings)
Recipe by
Irisa Raina 9
New Iberia, LA

NOTE: Usually chicken or fish that is coated with coconut it’s done with the un-sweetened kind. But I like the heat of the hot sauce together with the sweetness of the coconut. Takes it to a whole other level. You can use the un-sweetened coconut if you prefer. I served this with homemade coleslaw and potato coins. This is delicious with shrimp too!

(2 ratings)
yield 2 or 3
method Pan Fry

Ingredients For coconut chicken fingers done my way!

  • two large skinless, boneless chicken breasts
  • 1 cup ice cold butter milk
  • 2 cups hot sauce “ i used sriracha “
  • 1 tablespoon sea salt
  • 1 tablespoon fresh ground black pepper
  • 1 tablespoon corn starch
  • 1 & ½ cups “ sweet “ coconut
  • scallions chopped for garnish.

How To Make coconut chicken fingers done my way!

  • 1
    Pound the chicken into ¼ inch flat pieces
  • 2
    Cut into strips
  • 3
    Mix the buttermilk, hot sauce, salt & pepper together in a bowl.
  • 4
    Place the chicken fingers into a gallon size zip lock baggie, pour the buttermilk mixture over the chicken and seal the bag. Place that baggie into a bowl “ in case “ of leakage, and refrigerate for at least 3 hours, toss the chicken occasionally.
  • 5
    Once the chicken has marinated long enough, remove and drain the pieces.
  • 6
    In another gallon size baggie “ or paper lunch bag “ put the cornstarch and coconut in it and close to shake. Make sure the cornstarch is thoroughly mixed with the coconut.
  • 7
    Add a few pieces of chicken at a time to the coconut and toss to make sure the chicken is completely coated.
  • 8
    Fry in oil.
  • 9
    When you are ready to serve garnish with sliced scallions.

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