These Coconut Chicken Fingers have so much more flavor than regular chicken fingers. I love how golden they get. Shredded coconut pairs with panko crumbs to make a wonderful coating.

A creamy mayonnaise-based sweet and spicy sauce is just the thing to dip them in. I also love them dipped in honey mustard.

Leftovers taste great on a salad.

Coconut Chicken Fingers with dipping sauce

Tips For Making Coconut Chicken Fingers

Be sure the oil temperature is right. It should be between 350 and 360 degrees F. If it is too low, your chicken will soak up too much oil and if it is too high, the coating will burn before the chicken is cooked all the way through.
I prefer buying boneless chicken breasts and cutting them into strips, but you could also use chicken tenderloins.
They are best eaten right away but if you have an Air Fryer, you can easily crisp the leftovers back up.
To bake this recipe instead of frying, arrange the chicken fingers on a baking sheet, spray them with cooking spray and bake at 425 degrees for 15 to 17 minutes.