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.

How to Make Coconut chicken fingers done my way!


  • 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.

Printable Recipe Card

About Coconut chicken fingers done my way!

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