You almost never see coconut chicken fingers on a restaurant menu and I can't understand why. They are off-the-hook delicious. The only reason I knew they existed was I bought a frozen version by Bell & Evans years ago. I couldn't believe how awesome they were considering they were frozen. So tender and juicy, but they did lack that crunchiness I want on the outside. Well, problem solved! I now know how to make my very own crunchy coconut chicken fingers. Yay!
Taking action about the lack of crunchy coconut chicken fingers in my life
Chicken fingers tend to be one of those appetizers I only order when I go out to eat. So when the pandemic hit - no more chicken fingers for me. For two years now. The Bell & Evans version is still delicious, but a bit expensive. Also, they're not always available. I decided it was time to take action. Yes, action. Action about chicken fingers that have been missing from my life for 730 days.
Look, I cook a lot so I realize all you have to do is set up a dredging station, bread the chicken tenders and fry them. Easy peasy! And that is precisely what I did. I breaded those delicate, little tenders and covered them in coconut.
Dipping sauce is crucial for crunchy coconut chicken fingers
When it comes to the dipping sauce there are several options. There are some great sweet and sour sauces at the grocery store. Also, a sweet chili sauce works too. However, I do love my honey mustard which you might not think matches with coconut, but it does. I don't know about you, but I always have honey on hand, and I always have mustard on hand. Why spend the extra money on that jarred stuff when you can whip up your own in about 1 minute?
These Chicken Fingers are Easy Peasy to Make
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