Hawaiian Chicken Fingers

  • Level: Easy
  • Total: 1 hr
  • Prep: 30 min
  • Cook: 30 min
  • Yield: 4 servings
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1/3 cup Thai sweet chili sauce

2 tablespoons mayonnaise

Juice of 1/2 lime

For the chicken fingers:

1/2 cup sweetened shredded coconut

1 1/4 cups panko breadcrumbs

1 teaspoon paprika

3 tablespoons coconut oil, melted

2 large eggs

Kosher salt

Cooking spray

2 large skinless, boneless chicken breasts, each cut into 8 strips


  1. Make the dipping sauce: Whisk the sweet chili sauce, mayonnaise and lime juice in a bowl.
  2. Make the chicken fingers: Preheat the oven to 425 degrees F. Spread the coconut on a baking sheet and bake, stirring occasionally, until golden brown, about 10 minutes. Transfer to a shallow dish and let cool, then stir in the panko, paprika and coconut oil. (The mixture should resemble wet sand.) Whisk the eggs and 1/2 teaspoon salt in a separate shallow dish.
  3. Set a rack on a baking sheet; coat the rack with cooking spray. Dip the chicken in the egg mixture, shaking off any excess; coat with the coconut mixture, pressing firmly to adhere. Place the chicken on the prepared rack; coat generously with cooking spray. Bake until cooked through and golden brown, 15 to 20 minutes. Serve with the dipping sauce.

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