Coconut Cashew Chicken Fingers (40 Minutes)

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These coconut cashew chicken fingers are a crunchy, flavorful twist on a classic dish. Coated with a fragrant blend of shredded coconut and crushed cashews, each bite delivers a satisfying crunch and a nutty sweetness that pairs wonderfully with the tender chicken. Quick to prepare and delightful to eat, they’re a guaranteed crowd-pleaser that’s both wholesome and delicious.

  • Prep Time: 28 minutes
  • Cook Time: 12 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings 1x

Ingredients

Units Scale
  • 1 pound chicken tenderloins
  • 1 cup shredded unsweetened coconut
  • 1/2 cup cashews, finely crushed
  • 2 large eggs
  • 1/2 cup all-purpose flour
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • Salt and pepper to taste
  • Coconut oil or vegetable oil, for frying

Instructions

  1. Prepare Chicken (5 minutes): Cut chicken into finger-sized strips, if not pre-cut.
  2. Set Up Dredging Station (5 minutes): Arrange three bowls for dredging: one with flour mixed with garlic powder, paprika, salt, and pepper; one with beaten eggs; and one with a mixture of shredded coconut and crushed cashews.
  3. Dredge Chicken (10 minutes): Coat each chicken strip in the flour mixture, dip in beaten egg, and then press into the coconut-cashew mixture until well-coated.
  4. Preheat Oil (5 minutes): Heat oil in a large frying pan over medium-high heat. You’ll want enough oil to cover the bottom of the pan by about 1/2 inch.
  5. Fry Chicken Fingers (10-12 minutes): In batches, place coated chicken fingers in the hot oil. Fry for 5-6 minutes on each side or until golden brown, crispy, and cooked through.
  6. Drain (2 minutes): Once cooked, transfer the chicken fingers to a plate lined with paper towels to drain any excess oil.
  7. Serve (1 minute): Serve hot with your choice of dipping sauce, like sweet chili or a honey-mustard mix.

Notes

The tropical taste of coconut and the richness of cashews turn these chicken fingers into a mini escape with each bite. They’re perfect for a party platter or a fun dinner for kids and adults alike. For an even healthier version, bake them in the oven at 400°F (200°C) for 20 minutes instead of frying.

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

  • Serving Size: 1 serving
  • Calories: 500
  • Sugar: 2g
  • Sodium: 220mg
  • Fat: 28g
  • Carbohydrates: 30g
  • Fiber: 3g
  • Protein: 35g
  • Cholesterol: 150mg

Pair this with...

Oven Baked Onion Rings

Start with a large sweet onion and slice it into rings, separating them gently. Now, prep a dredging station: In one bowl, whisk together some flour, salt, and pepper. In a second bowl, beat a couple of eggs. And in a third, mix together breadcrumbs (Panko for extra crunch!) with a bit of paprika or your favorite seasonings. Dip each onion ring into the flour, ensuring it's coated, then into the egg wash, and lastly, press it into the breadcrumbs, ensuring it's well-coated. Arrange the coated rings on a baking sheet lined with parchment paper or a silicone mat. Spritz them lightly with cooking spray which will help achieve that golden color. Bake in a preheated oven until they're crispy and golden brown.

Oven Baked Potato Chips

Begin by preheating your oven to 375°F (190°C). Take 2 to 3 large potatoes and slice them as thinly as you can, preferably using a mandolin slicer. This will ensure even cooking. Rinse the slices in cold water and pat them dry thoroughly with paper towels to remove any excess starch. Lay them out on a baking sheet lined with parchment paper. Be sure they aren't overlapping. Lightly brush each slice with olive oil. Sprinkle some finely chopped rosemary over the top if desired - the fresher, the better. Season with sea salt according to your preference. Pop them in the oven for about 10-15 minutes or until they're crispy and golden. Keep an eye on them, especially towards the end, to ensure they don't burn. Once out, let them cool slightly to further crisp up.

Leafy Greens Side Salad

Kick things off with a bed of your favorite mixed greens—whether it's spinach, arugula, romaine, or a combination of all. Next, layer on thinly sliced red onion, adding a sharp and colorful zing. Slice a cucumber into neat rounds, offering cool and refreshing bites throughout the salad. Halve some juicy cherry tomatoes and scatter them in, lending their sweet-tart bursts. Finally, dot the salad with pitted green olives, introducing a briny depth. For dressing, a simple vinaigrette made of olive oil, lemon juice, salt, and pepper does wonders. Drizzle it over the salad, toss everything gently, and serve.

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