These chicken fingers are crusted in a heavenly coconut-flake crust, so it’s the perfect snack when paired with an easy 5-ingredient honey Dijon dip!
Made with the simplest ingredients, these chicken fingers make for an easy, healthy meal that kids will love! No deep frying, no grains, no dairy.
Just coconut flour and shredded coconut flakes (to coat the chicken).
As they bake in the oven, the coconut flakes brown, giving the chicken fingers an irresistibly crunchy texture. They’re perfect for dunking into the sweet honey Dijon dip. This sauce is almost good enough to eat on its own.
Love coconut flour recipes? Get our free coconut flour recipe cookbook here!
If you’re making this dish for a large party or simply want something heartier, add fresh veggies (such as carrots, broccoli, and celery). They’re also delicious dipped in the honey Dijon sauce!
Coconut-Crusted Chicken Fingers with Honey Dijon Dip
Coconut-Crusted Chicken Fingers with Honey Dijon Dip
Megan OlsonFor the Chicken Fingers:
- 2 medium skinless chicken breasts (sliced lengthwise into ½” strips)
- ½ cup + 2 T coconut flour
- ¼ cup coconut flakes (unsweetened and shredded)
- 1 large egg (room temperature)
- ½ t paprika
- ½ t garlic powder
- ¼ t cayenne pepper
- 1 T avocado oil
- Salt & pepper to taste
For the Dipping Sauce:
- 4 T Dijon mustard
- 1 T avocado oil
- ¼ cup coconut cream or Paleo mayo
- 2 T honey
- ½ t paprika
- Preheat oven to 375°F.
- Prepare a baking sheet with parchment paper. Then sprinkle it with half of the shredded coconut flakes. Set aside.
- In a small bowl, combine the ingredients for the dipping sauce. Then sprinkle the paprika on top of them. Set it in the refrigerator, so the flavors can marry.
- In a small bowl, add the egg to 2-3 tablespoons water. Whisk for a few minutes. Set aside.
- In a separate small bowl, combine the coconut flour with the salt, pepper, and other seasonings.
- Dip each chicken breast into the egg wash. Then immediately dip it into the flour mixture, and generously coat it.
- Place the shredded coconut flakes on the baking sheet. Then place each chicken piece on top of the flakes. Sprinkle the remaining coconut flakes on top of the chicken pieces. Note: chicken should be room temperature 20 minutes before baking.
- Drizzle each piece with the avocado oil.
- Bake for 15 minutes.
- Immediately turn the broiler on high. Cook another 2-3 minutes, until brown and crispy.
- Let cool 5 minutes, and serve with the honey Dijon dipping sauce.
(You’ll Also Love: Unfried Chicken Recipe)
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