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


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.


1Pound the chicken into ¼ inch flat pieces
2Cut into strips
3Mix the buttermilk, hot sauce, salt & pepper together in a bowl.
4Place 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.
5Once the chicken has marinated long enough, remove and drain the pieces.
6In 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.
7Add a few pieces of chicken at a time to the coconut and toss to make sure the chicken is completely coated.
8Fry in oil.
9When you are ready to serve garnish with sliced scallions.

About this Recipe

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