Coconut Crusted Chicken Fingers

40 Minutes

super easy


Simple, satisfying, and bursting with flavor: get your island fix with our crispy coconut crusted chicken fingers!

If you’re searching for a tasty, healthy alternative to greasy fried chicken fingers, then these Healthy Coconut Chicken Fingers are the sure way to go! First off, the coconut coating adds a subtle sweetness and irresistible crunch to the tender chicken strips. Not to mention, coconut contains healthy fats that will keep you feeling full and satisfied. Plus, these fingers are baked instead of fried, cutting out unnecessary calories (if you’re into that), while still delivering on juicy, flavorful chicken. The “breading,” if you will is almond flour, which is a great alternative to traditional breadcrumbs. And let’s not forget about the dipping sauce possibilities! These taste great with all sorts of dips but my favorite is sriracha and vegan mayo. Trust me, after one bite of these coconut chicken fingers, you won’t even miss those greasy fast-food ones; or at least you’ll forget about them for the time being.

As far as nutrition info goes, coconut is a natural sweetener and lean chicken breast is always a yes! From healthy fats in coconuts to protein in chicken, these foods provide a wealth of benefits for our bodies. Not only do they taste delicious together, but they also balance each other out in terms of taste and texture.

Why You’ll Love It

These flavorful strips pack a punch of protein with a satisfying crunch that’ll leave you feeling full and content.

A healthier alternative to your favorite chicken fingers, look no further than these coconut chicken fingers.

You can indulge healthily, making them the perfect way to satisfy your cravings while staying on track with your health goals.

Nutritional Value
Effort / ROI
Recipe Cost Breakdown

      1 lb organic chicken breast: $7.99

      2 organic eggs: $1.06

      1 tbsp Dijon mustard: $0.08

      1 tbsp plain Greek yogurt: $0.21

      1 cup organic almond flour: $2.24

      1 tsp onion powder: $0.24

      1 tsp garlic powder: $0.24

      ½ cup vegan mayo or mayo of choice: $2.52

      1 tsp sriracha: $0.04

      ¼ lime: $0.12

      Total Cost: $14.74

What You’ll Need

Shop our kitchen essentials here!

No Reviews


Adjust Servings
1 lb organic chicken breast, butterflied and cut into strips
2 organic eggs, whisked
1 tbsp Dijon mustard
1 tbsp plain Greek yogurt
1 cup organic almond flour
1 tsp onion powder
1 tsp garlic powder
1 tsp salt
Cooking spray, for cooking
For the Dip
½ cup vegan mayo or mayo of choice
1 tsp sriracha, depending on preferred spice level
Squeeze of ¼ lime

Nutritional Information

609 Calories
36 g Total Fats
1262 mg Sodium
10 g Total Carbs
2 g Fiber
1 g Sugar
54 g Protein



Preheat the oven to 400 degrees Fahrenheit.
Mark as complete

Remove chicken breast from the refrigerator and butterfly in half with a sharp knife. Next, slice into even strips and set aside.
Mark as complete

Then, whisk together 2 organic eggs in a shallow bowl or container. Add Dijon mustard and Greek yogurt, and transfer in chicken strips to marinate for 3 - 5 minutes.
Mark as complete

While the chicken is marinating, combine almond flour, coconut flakes, onion powder, garlic powder and salt in a separate shallow bowl or container. Add any other herbs or spices you like.
Mark as complete

Then, coat the egg marinated chicken with the flour coconut mixture and transfer to a lightly greased baking tray. Sprinkle with more of the coating and bake for 12 minutes. Gently flip strips and bake for another 12 minutes or until golden brown. Cooking time may vary depending on the thickness of chicken.
Mark as complete

When done, serve with a spicy sriracha mayo.
Mark as complete