Serves 4
26 min
Coconut Chicken Fingers with Orange Dipping Sauce
Recipe GLPR0a87e81dffe0ab
Crispy coconut-crusted chicken tenderloins baked until golden and served with a tangy-sweet orange marmalade sauce. A tropical twist on a classic breaded chicken that's both family-friendly and impressive.
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Ingredients
1 cup buttermilk
1 pound boneless, skinless chicken breast tenderloins
1 large egg
1/4 cup all-purpose flour
1/2 cup panko bread crumbs
1 cup sweetened flaked coconut
1 teaspoon seasoned salt
1/4 teaspoon fresh ground black pepper
1/2 cup orange marmalade
1/4 cup honey
4 drops hot pepper sauce, or to taste
Non-stick cooking spray
Dijon mustard (optional, for serving)
Directions
Preheat your oven to 425°F. Lightly spray a large rimmed baking sheet with non-stick cooking spray. In a shallow bowl or pie plate, whisk together the buttermilk and egg until well combined.
In a second shallow bowl, combine the panko bread crumbs, sweetened flaked coconut, all-purpose flour, seasoned salt, and fresh ground black pepper.
Season each chicken tenderloin lightly with additional salt and pepper. Dip each piece into the buttermilk-egg mixture, allowing excess to drip off. Transfer to the coconut mixture and coat thoroughly on all sides, pressing gently so the coating adheres.
Arrange the coated chicken tenderloins in a single layer on your prepared baking sheet. Lightly spray the top surface of each piece with non-stick cooking spray to promote even browning.
Bake for 8 minutes. Carefully remove the pan from the oven and flip each piece over. Return to the oven and continue baking for 6 to 8 minutes more, until the coating is golden brown and crispy.
While the chicken bakes, prepare the orange dipping sauce: In a small bowl, stir together the orange marmalade, honey, and hot pepper sauce until smooth. Adjust the hot sauce to your desired heat level.
Remove the chicken from the oven when the internal temperature reaches 165°F at the thickest part. Serve the crispy coconut chicken fingers with the warm orange dipping sauce on the side.
