Crispy Coconut Chicken Fingers

Name: Crispy Coconut Chicken Fingers
Prep time: 22 min
Cook time: 17 min
Total time: 39 min
Yield: 4 servings
Ingredients: 1 cup toasted shredded coconut; 1 cup panko breadcrumbs; 1/4 cup all-purpose flour; 1/2 teaspoon garlic powder; 1/2 teaspoon ground ginger; 3/4 teaspoon salt; 1/2 teaspoon freshly ground black pepper; 2 large eggs; 3 tablespoons water; 1 tablespoon whole grain mustard; 1 1/2 lbs chicken tenders; Non-stick cooking spray; Sauce:; 1/4 cup pineapple preserves; 2 tablespoons white vinegar; 2 teaspoons Dijon mustard

By Emma

Certified Culinary Professional

Published on 08 February 2026 • Recipe tested & approved

Oven-baked coconut-coated chicken with a tangy pineapple-mustard sauce. A sweet and savory bite with hints of ginger and garlic. Fast, crunchy, and home-ready chicken fingers for snack or dinner.

Prep: 22 min

Cook: 17 min

Total: 39 min

Servings: 4 servings

#American fusion #snack #dinner #baked chicken #easy chicken #tropical flavors

Before You Start

Started craving something crunchy and sweet with a tropical twist. Tried coconut chicken before—sometimes too dry or bland. Learned that mixing panko with coconut keeps crunch without choking sweetness. Mustard in egg wash adds subtle tang, helps bind better than plain water or milk. Oven baking avoids greasy mess of frying but still hits crispness if you spray and don’t crowd pan. Pineapple preserves with vinegar and mustard sauce sharpens things up, cuts through richness. No slips on texture here; big win when crumbs and coating stay stuck to tender meat. Keeps well enough to reheat, though freshly baked has that toasty snap and juicy inside. Chicken juices clear, edges golden, coconut smells like toasted island air filling kitchen. This combo works for dinner or game day. Easy to tweak, swap Dijon for honey mustard or vinegar for lime juice, play with heat or sweetness. Just don’t skip pressing crumbs on; it’s the whole point. Cracking crust, juicy tender inside, sweet-savory zing—been my go-to for quick crowd pleaser.

Ingredients

1 cup toasted shredded coconut
1 cup panko breadcrumbs
1/4 cup all-purpose flour
1/2 teaspoon garlic powder
1/2 teaspoon ground ginger
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 large eggs
3 tablespoons water
1 tablespoon whole grain mustard
1 1/2 lbs chicken tenders
Non-stick cooking spray
Sauce:
1/4 cup pineapple preserves
2 tablespoons white vinegar
2 teaspoons Dijon mustard

About the ingredients

Shredded coconut toasted gives deep, nutty flavor; if you’re in a rush, lightly toast it on a dry skillet until golden but not burnt. Panko adds crunch—don’t replace with regular breadcrumbs unless you want softer coating. Whole grain mustard in egg mixture adds a little heat and tang, better than plain Dijon for grip and subtle twang. Flour lightens coconut-panko mix helping crumbs stick and crisp up. You can swap Dijon for stone-ground mustard or substitute white vinegar in sauce for apple cider vinegar for fruity tang. Pineapple preserves can be swapped with apricot jam if you prefer milder sweetness but keep that vinegar to balance. Fresh garlic powder and ground ginger help boost the tropical flavor without overpowering; don’t skip or add fresh minced garlic here—it changes moisture and messes with texture. Non-stick spray is your friend; avoids oily mess but helps top crust crisp. Eggs keep coating glued; no egg means crumb falls off. Water thins egg, but milk or buttermilk can work for richer coating and softer crust.

Method

For the chicken

Oven 425 F. Spray pan lightly. Mix coconut, panko, flour, garlic powder, ginger, salt, pepper. Crunch, spice, salt balance. Beat eggs, water, whole grain mustard for moisture and a bit of tang. Dip chicken in egg, then press into coconut mix firmly. Coating must stick. Place on pan. Optional: quick spray top for crispier look and bite.
Bake 17 to 19 minutes. Watch for golden edges, juices run clear. Smell nutty coconut, hear crisp crackle when done. Avoid dryness; test tightness not just time.

Sauce prep

Whisk pineapple preserves, vinegar, Dijon mustard. Sharp-sweet balance; taste for punch. Adjust vinegar or preserves to tweak zing or sweetness.

Cooking tips

Start with dry ingredients; mixing coconut, panko, flour, spices first ensures even seasoning and consistent texture. Don’t unload too many chicken pieces on pan—crowding steam-softens crust. Press crumbs gently but firmly—light pat leaves loose coating that flakes off. Spritzing chicken with spray right before baking enhances browning and crunch without oil overhead. Bake 17-19 minutes instead of straight 15-17—watch juices and color, not just timer. Golden, toasted coconut edges and clear juices = doneness. If chicken looks pale or moist on edges, add 2-3 minutes but check often. Sauce is really forgiving; whisk and taste. Play with vinegar or preserves ratio to adjust zing; add pinch cayenne or chili flakes for heat twist. Let sauce sit a few minutes before serving to meld flavors. Serve sauce warm or room temp—too hot dulls the preserves sweetness. Rest chicken a couple minutes after baking lets juices settle and crust firm for crunch, like all good breaded chicken.

Chef's notes

💡 Toast coconut first, watch carefully, golden edges develop fast. Burnt tastes bitter, dry heat only. Timing counts, toss often. Toasted coconut adds crunch, nuttiness. Mixing with panko prevents clumping; panko alone can be too rough if no coconut.
💡 Egg wash needs mustard blended well. Gives more tang, glue effect. Water thins mix but milk or buttermilk softens crust, adds richness. Avoid skipping mustard, coating slips off otherwise. Dip chicken firmly, press crumbs firmly or coating flakes off after baking.
💡 Don’t crowd pan; pieces too close steam. Steam ruins crisp crust. Arrange with some space. Spritz top lightly with non-stick spray last minute; oils for golden browning without soggy top. Skip spray, crust dull and pale even after full bake.
💡 Watch chicken edges for doneness cues. Golden toasted coconut smell fills kitchen, crackle sounds when moving pieces. Juices clear, no pink near bone. Thick tenders may need 2-3 minutes more; check often. Avoid overbake; chicken dries, crust hardens awkwardly.
💡 Sauce balance crucial. Start whisk pineapple preserves, vinegar, Dijon mustard. Taste often, add vinegar gradually to avoid sour harshness. Optional cayenne or chili flakes for kick. Sauce sits minutes blends flavor better. Serve room temp or gently warmed; hot dulls pineapple sweetness.

Common questions

What if coating falls off?

Egg binding key, mustard in egg mix strengthens hold. Press crumbs hard, no soft pats. Skip egg—crumbs slide off. Flour lightens dry mix, helps adhesion. Avoid watery egg wash; thicker mix better grip.

Can I swap pineapple preserves?

Apricot jam works milder, sweeter. Maintain vinegar to balance sweetness. Lime juice swaps for vinegar but changes punch. Adjust sweetness after swap; test sauce taste. Add mustard last always.

Why is crust not crispy?

Usually overcrowded pan or no spray on top. Crowding traps steam, soft crust. Spray adds crisp without oil mess. Oven temp too low? Use 425 F as here. Bake slightly longer if needed but watch thickness and color cues.

How to store leftovers?

Cool completely before fridge. Seal in airtight. Reheat in oven or toaster oven to bring crust back crisp. Microwave softens crust fast. Last 2-3 days in fridge max. Can freeze but crust loses textural snap.