Valerie's Kitchen

Simple, seasonal home cooking

The brand new cookbook!
Order Now

Coconut Chicken Fingers with Orange Dipping Sauce

127 Comments

30 30 Minute Meals H Healthy GD Game Day

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.
Coconut Chicken Fingers with Orange Dipping -004
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 with Orange Dipping Sauce

Prep Time 10 minutes
Cook Time 16 minutes
Total Time 26 minutes
Servings 4 servings
Change the number in the box above to adjust serving size. Please note that size of cookware and cook time may vary.
Print

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

  1. Heat oven to 425 degrees. Coat a large rimmed baking sheet with non-stick cooking spray.
  2. 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.
  3. 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.
  4. Meanwhile, combine ingredients for orange dipping sauce in a small bowl and set aside.
  5. Remove chicken fingers from oven and serve with orange dipping sauce.

Recipe Notes

Chicken must be cooked to an internal temperature of 170 degrees for boneless products and 180 degrees for bone in chicken products.

Love my recipes?

Check out my brand new cookbook, The Foolproof Family Slow Cooker and Other One-Pot Solutions!

Reader Interactions

Latest Comments
Skip to Comment Form

  19. David says

    I prefer boneless/skinless breasts because they provide more bang for my buck. They also don’t produce the waste that bone-in produces that has to be immediately taken to the dumpster to avoid stinking up the whole house.

    Reply

  20. BukoFamily says

    We always have frozen, boneless, skinless chicken breasts on hand. You never know when you’re going to need them and this makes them easy to throw in a pan, the skillet, or slow cooker and go.

    Reply

  48. Sarah Morales says

    I usually buy chicken tenderloins to cook for my husband and I… they are the perfect size and cook quickly; perfect for weeknight meals.

    Reply

  49. Laura says

    I buy boneless skinless breasts or whole chickens most often. Roast chicken is a favorite in our house, and honestly it is soooo easy. A little prep, decide what type of seasoning and vegetables, and let the oven do the work.

    Reply

  51. Rebecca Riley says

    I had a pkg of breast tenders and a pkg of boneless skinless thighs, so I used both. My hubby, 2 teenage sons and I LOVED it!! Will definitely add this to my “go to” list!

    Reply

  60. Joan says

    I actually pack chicken tenders at a Tyson plant and I do buy the tenders but like dark meat best so I buy more thighs both boneless and bone in.

    Reply

  61. Aaron B says

    I know they are higher in fat but the chicken thighs are so much tastier than chicken breasts. I usually buy bone-in chicken thighs for most things but I like to stock up on boneless skinless thighs when they are on sale since they’re really easy for stir fry type things.

    Reply

  79. Aaron Bretveld says

    I love boneless, skinless chicken thighs. I go through and cut off the extra fat though to help make it a bit healthier. I don’t hate chicken breasts at all, but I definitely like thighs better.

    Reply

  81. Pat says

    Depends on what I am cooking – for chicken pot pie or a chicken based soup a whole chicken to enhance the stock; boneless breasts for chicken fingers for the grandkids as well as every day meals. Love chicken wings, though. OK, it must be obvious I can’t choose – chicken is so versatile.

    Reply

  82. Deb Anderson says

    It depends on the recipe, but for general chicken dishes, I buy thighs. They are cheaper, only one major bone, easier to work with.

    Reply

  83. Courtney says

    I think I buy thighs (with bones and skins) at roughly the same rate as whole chickens, and together those account for maybe 90% of all my chicken purchases.

    Reply

  85. Holli says

    We have a very particular toddler. He loves chicken nuggets. They have to be Tyson and they have to be microwaved. So that is the chicken we buy the most of.

    Reply

  86. Anne says

    We eat a tremendous amount of chicken in this house, usually several times a week. Most often, I roast a whole chicken, then have leftovers in one form or another for a few meals. For chicken pieces, though, I’m most apt to choose bone-in thighs, which fortunately are often on sale.

    I love your chicken fingers recipe. I make baked tenders sometimes, but it never would have occurred to me to add coconut to the coating. Thanks for the idea! And the orange dipping sauce is over the top.

    Reply

    • Anne says

      I noticed that my name is not associated with my comment, although I submitted my name and email address along with my comment. In case you can’t see those details in the background, I’m Anne, notheranneother {{at}} gmail {{dot}} com. Thanks!

      Reply

  106. C Geouge says

    This sounds delish. Just wish I liked coconut… but will try the fingers without and the sauce…. maybe exchange the coconut for cashews???

    Reply

  108. Mary Beth Elderton says

    These Coconut Chicken Filets looks wonderful! While I have been on something of a slow cooked whole chicken kick lately, I most often buy boneless. skinless chicken breasts–they are just so versatile.

    Reply

  125. Sharon says

    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

Leave a Comment

As Featured On
Back to Top