Blue Ribbon Group Coconut Chicken Fingers
Homemade Gourmet Chicken Nuggets
Coconut Chicken Fingers: You may have eaten coconut shrimp, but have you had coconut chicken fingers?! Channel your inner Betty Crocker. These are a must make!
Getting Started
To make this recipe, these are the main steps:
- Cut chicken breasts into strips
- Dip the strips into a batter of sweetened condensed milk spiced with mustard and coriander
- Dredge them in a mixture of Bisquick, coconut and paprika
- Bake for 35-40 minutes at 350 degrees F
They end up like mini chicken strips, or better yet, gourmet chicken nuggets. Yum!
They bake tender and juicy on the inside, slightly chewy and crispy on the outside.
This inspired recipe won 1st place and a blue ribbon at the Dixie Classic Fair, in a Bisquick “Family Favorites” recipe contest we managed. Caroline Webster won with this creation back in 2013. She likes fast and easy recipes she can get in the oven quickly. These fit the bill!
Take a tip from Caroline: for a tropical theme serve these with some fruit, like lime wedges and orange slices. We adapted her recipe and tweaked the title, but no matter what you call them, they are crazy good! Enjoy!
p.s. If you like these coconut chicken fingers, you may also enjoy these nuggets, which are also baked.
-Cyndi
Coconut Chicken Fingers
1 cup Original Bisquick mix
1 cup flaked coconut
3/4 teaspoon paprika
1/2 teaspoon salt
1/2 cup sweetened condensed milk
2 tablespoons Dijon mustard
1 tablespoon ground coriander
4 boneless chicken breasts, skinned and cut into strips*
1/4 cup butter, melted
Preheat oven to 350 degrees F. Mix Bisquick mix, coconut, paprika, and salt together. Set aside. Mix sweetened condensed milk, mustard, and coriander together. Coat chicken pieces in milk mixture, allowing excess to drip off before coating each piece with the dry Bisquick/coconut mixture. Place chicken in a lightly greased 13×9-inch pan; drizzle with melted butter. Bake 35-40 minutes or until golden brown. Makes about 24.
