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Crunchy Coconut Chicken Fingers with Peach Honey Mustard

5 from 1 vote
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  • 1 1/2 pounds boneless, skinless chicken tenders
  • 1 can of full fat coconut milk
  • 1 1/4 cups unsweetened, shredded coconut
  • 1/4 cup panko bread crumbs
  • 1/4 cup all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1/4 teaspoon garlic powder
  • 1/4 cup dijon mustard
  • 1/4 cup honey
  • 1 ripe peach, peeled and chopped


  • Add the coconut milk to a blender and puree until completely smooth and creamy.
  • Place chicken tenders in a baking dish, sprinkle with a little salt and pepper and cover with coconut milk. Refrigerate for 1-2 hours.
  • Preheat oven to 450 degrees F. Line a baking sheet with aluminum foil and place a wire rack on top. Spray the rack with nonstick spray.
  • In a large bowl, combine coconut, flour, panko, salt and pepper. Stir well to coat. Remove dish with chicken from the fridge. It should have a thick coating of coconut milk on it, so remove each strip and dredge it through the coconut mixture, pressing gently to adhere. Place the chicken on the well-greased wire rack and repeat until finished.
  • Spray all the chicken tenders with a spritz of coconut oil spray or nonstick spray. Bake for 15 minutes, then gently flip and spray the other side. Bake for 15 minutes more, until golden and crispy.
  • While the chicken is baking, add peach chunks to a blender or food processor until pureed. In a bowl, whisk together honey, dijon mustard and peach puree. Serve chicken fingers!


[adapted from all my favorite chicken fingers]

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