Coconut chicken fingers done my way!

Irisa Raina 9


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 votes

2 or 3
Pan Fry


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  • ·
    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.

Printable Recipe Card

About Coconut chicken fingers done my way!

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: American
Other Tag: Quick & Easy

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