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Home » Main Dish » 30 Minute Meals » Coconut Chicken Fingers with Orange Dipping Sauce

Coconut Chicken Fingers with Orange Dipping Sauce

By Valerie · August 27, 2014 · Updated July 10, 2020 127 Comments

30 30 Minute Meals MD Main Dish
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This post may contain affiliate links. Please read my disclosure policy.

These tender, baked, coconut chicken fingers are a slightly more sophisticated and healthier version of the classic fried variety. Inspired by the coconut shrimp you see on many restaurant menus, this kid-friendly cuisine is entirely suitable for the adult palate. Everyone will love them!

Coconut Chicken Fingers with Orange Dipping Sauce

If you’ve ever ordered coconut shrimp at a restaurant and loved it, this recipe is for you. Replacing the shrimp with chicken and using an “oven-fry” technique makes this is a super practical, wholesome dinner choice for the entire family. Tender chicken with a crispy, coco-nutty coating served with a tangy, sweet orange dipping sauce and it’s all pulled together in 30 minutes or less. Fantastic! With back-to-school time upon us, these easy, wholesome meal ideas are precisely what are in order.

Coconut Chicken Fingers with Orange Dipping -003
First, let’s talk about how incredibly convenient it is to be able to purchase trimmed and ready chicken breast tenderloins. For me, saving even a little bit of time on dinner prep is a pure luxury. These Tyson® Premium Chicken Breast Tenderloins come out of the package ready to rock and roll which means this meal is on the table in under 30 minutes. In addition to the convenience, I love that Tyson Fresh Chicken is all natural*, with no added hormones or steroids**, and arrives fresh at the store within days of leaving the farm.
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The prep consists of combining some flaked coconut, panko bread crumbs, all-purpose flour, a little seasoned salt, and some fresh ground pepper in a shallow dish. In a separate dish lightly beat an egg with some buttermilk. I prefer to use buttermilk because of its naturally thick, velvety texture, but you can sub regular milk if you’d like.
Coconut Chicken Fingers with Orange Dipping -007

Coat each tenderloin in the buttermilk/egg mixture and then it gets a turn in the coconut mixture.

Coconut Chicken Fingers with Orange Dipping -012

Line a large, rimmed baking sheet with heavy duty foil. Generously coat the foil with non-stick cooking spray and transfer the coconut coated chicken to the prepared baking sheet. Spray the tops with a little additional non-stick cooking spray.

Coconut Chicken Fingers with Orange Dipping -027

Pop them into a preheated 425 degree oven for about 8 minutes. Remove the baking sheet from the oven and carefully turn the chicken over. Return the pan to the oven for an additional 8 to 10 minutes, or until golden brown and fully cooked through.

Coconut Chicken Fingers with Orange Dipping Sauce

The orange dipping sauce consists of orange marmalade, honey, Dijon mustard, and a few drops of red pepper sauce. Tangy, sweet, with a kick! You can easily amp up the heat by adding as much red pepper sauce as you want – or eliminate it all together if the kiddos are sensitive to heat.

Coconut Chicken Fingers with Orange Dipping Sauce

Coconut Chicken Fingers with Orange Dipping Sauce

Coconut Chicken Fingers with Orange Dipping Sauce

This post was sponsored by BlogHer and Tyson but as always, all opinions expressed are 100% my own. For more delicious recipes visit PickTysonFresh.com.

Coconut Chicken Fingers in a white dish.

Coconut Chicken Fingers with Orange Dipping Sauce

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Prep Time: 10 minutes
Cook Time: 16 minutes
Total Time: 26 minutes
Servings: 4 servings
Author: Valerie Brunmeier

Ingredients

  • 1 egg
  • 1 cup buttermilk
  • 1 cup sweetened flaked coconut
  • 1/2 cup plain panko bread crumbs
  • 1/4 cup all-purpose flour
  • 1 teaspoon seasoned salt all purpose seasoning mix
  • 1/4 teaspoon fresh ground pepper
  • 1 18.4 ounce package Tyson Premium Chicken Breast Tenderloins

Orange dipping sauce:

  • 1/2 cup orange marmalade
  • 1/4 cup honey
  • 2 tablespoons
  • Dijon mustard
  • 4 drops hot pepper sauce or to taste

Instructions

  • Heat oven to 425 degrees. Coat a large rimmed baking sheet with non-stick cooking spray.
  • In a shallow bowl or pie plate, lightly beat egg with buttermilk. In second shallow bowl, mix coconut, panko bread crumbs, flour, seasoned salt, and fresh ground pepper.
  • Sprinkle salt and pepper over chicken tenderloins. Dip each tenderloin into buttermilk/egg mixture then transfer to dish with coconut mixture and coat well on both sides. Place in single layer on prepared baking sheet. Spray tops of breaded chicken lightly with non-stick cooking spray. Bake for 8 minutes then remove pan from oven and carefully flip pieces over. Return to oven and continue cooking for another 6 to 8 minutes or till golden brown and cooked through.
  • Meanwhile, combine ingredients for orange dipping sauce in a small bowl and set aside.
  • Remove chicken fingers from oven and serve with orange dipping sauce.

Notes

Chicken must be cooked to an internal temperature of 170 degrees for boneless products and 180 degrees for bone in chicken products.
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Categories: 30 Minute Meals, Main Dish, Poultry, Recipe

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Reader Interactions

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  1. Sharon says

    November 2, 2014 at 4:00 am

    Valerie, I was notified this morning by BlogHer that I’d been chosen as your winner. Thank you very much! I’m really looking forward to seeing what goodies Tyson has put together for me and my kitchen! 🙂

    Reply
  2. Betty C says

    October 26, 2014 at 4:10 pm

    Tweet – https://twitter.com/willitara/status/526509768945328128

    Reply
  3. Betty C says

    October 26, 2014 at 4:03 pm

    I buy thighs most often, but if I run across a great sale on breasts I’ll grab those.

    Reply
  4. Elizabeth Lamontagne says

    October 26, 2014 at 2:26 pm

    I buy chicken tenderloins most frequently – easy to cook and throw in recipes!

    Reply
  5. Tabathia B says

    October 26, 2014 at 1:54 pm

    boneless chicken breast

    tbarrettno1 at gmail dot com

    Reply
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