TASTY THURSDAY: Coconut Chicken Fingers

Forget about the kids! I want to make these for myself. I love anything coconut flavored (yet, ironically, HATE any adult cocktail coconut flavored…weird, right?).

I recently stumbled upon this website, Meal Makeover Moms. Their quest is to cook popular foods but in a healthy way for their family. They even have a cookbook out: No Whine With Dinner. Think I’m going to have to make a trip to the bookstore to check it out.

Courtesy of Meal Makeover Moms, here is their Coconut Chicken Fingerrecipe.

Makes 4 Servings


  • 1/3 cup shredded unsweetened coconut
  • 1/3 cup Panko (Japanese style) bread crumbs
  • 2 tablespoons ground flaxseed
  • 1 tablespoon granulated sugar
  • 1/4 teaspoon salt
  • 1 large egg, beaten
  • 1 pound skinless, boneless chicken breast halves, sliced widthwise into 12 to 14 strips
  • 2 tablespoons peanut oil or canola oil, divided


  1. Place the coconut, bread crumbs, flaxseed, sugar, and salt in a medium bowl and stir to combine. Place the egg in a separate bowl. To bread the chicken, dip the strips in the egg, then coat well in the coconut mixture.
  2. Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. Add the chicken and cook 4 to 6 minutes. Add the remaining oil, flip the chicken strips, and cook until the meat is no longer pink, an additional 4 to 6 minutes. (If the chicken breast halves are thick at one end, use a meat mallet to pound the chicken to a uniform thickness before cooking).
Nutrition Information per Serving: 310 calories, 17g fat (6g saturated, 0.8g omega-3), 12g carbohydrate, 2g fiber, 290mg sodium, 27g protein, 10% iron




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2 responses to “TASTY THURSDAY: Coconut Chicken Fingers

  1. I make a similar recipe, but I omit the breadcrumbs solely for shredded coconut and I add curry to the chicken.

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