Coconut Macadamia Nut Chicken Fingers With Chili Sauce

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"This is a really nice twist on the classic chicken "finger" dish. It is really delicious and full of flavor. A sweet chili sauce is my favorite for dipping; but, you can always use your favorite Asian of fruit inspired sauce. Since it is "coconut" chicken ... I wanted to impart as much coconut flavor as possible. So, I used coconut flour, coconut milk, coconut oil; of course shredded coconut. Now, obviously you don't have to use all coconut ingredients; but, it really makes this dish extra special. Also, coconut flour, oil, and milk can be used in daily cooking; and, a variety of recipes. These make great appetizers, lunch, snacks, or dinner; and, they also freeze really well."

Original is 5 servings


  • Serving Size: 1 (293.5 g)
  • Calories 564.3
  • Total Fat - 29.5 g
  • Saturated Fat - 12.2 g
  • Cholesterol - 548.4 mg
  • Sodium - 913 mg
  • Total Carbohydrate - 19.5 g
  • Dietary Fiber - 3.8 g
  • Sugars - 2.4 g
  • Protein - 54.6 g
  • Calcium - 123.5 mg
  • Iron - 4.9 mg
  • Vitamin C - 0.9 mg
  • Thiamin - 0.3 mg

Step by Step Method

Step 1

Chicken ... First, you can buy chicken tenders, which work fine; however, they are expensive, and too thin for me. So, I like to cut my own; about 1/2" thick. Season the chicken with salt and pepper on both sides; and, set on the counter to take the chill off.

Step 2

Dredging Station ... Set up your typical 3 dredging stations in 3 shallow bowls or pie plates. 1) Coconut flour, 2) Eggs, coconut milk, cayenne pepper; and, 3) Panko, shredded coconut, macadamia nuts, salt, and pepper.

Step 3

NOTE: I like to grind the panko bread crumbs for just a couple of seconds in the food processor. It just breaks them down a bit; and, helps them to stick better to the chicken. It isn't necessary, but I prefer it. Besides, you need to grind the nuts too; you want a nice ground.

Step 4

Chicken ... Dip each chicken finger in the flour, shaking off any extra; then, the egg mix. Finish in the breading; making sure to coat the chicken well. Then, set the chicken on a sheet (lined with foil or parchment) pan to rest for at least 10 minutes before cooking.

Step 5

Saute ... Add the coconut oil to a large non-stick (preferred) pan on medium high heat. Let the oil begin to ripple; then, add the chicken. Cook 2-3 minutes per side until golden brown. They don't take too long. I usually sacrifice 1 small finger to test the cooking time; but, 2-3 minutes per side, are the average cooking time. Once the chicken is done; transfer to a dish lined with a paper towel to drain.

Step 6

Serve and ENJOY! ... Transfer the chicken to a serving platter; and serve with bowl of chili sauce - or, your favorite Asian or fruit sauce. I have also served this with a spicy mango or papaya sauce as well. On the side; how about some stir fried vegetables; and a fruit salad.


No special items needed.

1 Reviews

Wayne Peters

Let me start by saying this was really, really good! A bit too much zing for my wife's taste, but our five year old and I loved it! I had it with the chilli sauce (which made all the difference in my opinion!), my wife had it with plum sauce, and daughter had it plain. I did not like the flavor with plum sauce, but wow, the chili sauce I used brought out all the great tastes. Yum!


review by:
(9 Feb 2016)

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