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Crispy Coconut Chicken Fingers or Schnitzel

Crispy Coconut Chicken Fingers or Schnitzel

Slice chicken breasts into strips, or pound out whole breasts to ¼-inch thick to make schnitzel. Don’t cheat on the marinade--go the full two hours. It makes the chicken tender and flavorful. 

  • Duration
  • Cook Time
  • Prep Time
  • 6Servings


Chicken Marinade:

  • 1 cup coconut milk
  • 1 tablespoon grated fresh ginger, or 1½ teaspoons ground ginger
  • 2 garlic cloves, minced
  • 2 tablespoons grated fresh turmeric, or 2 teaspoons ground turmeric
  • Zest and juice of 1 lime
  • 1 tablespoon soy sauce
  • 2 teaspoons sriracha
  • 6 chicken breasts, cut into finger size strips

Coconut Breading:

  • 2 cups rice flour
  • 1 cup desiccated coconut (dried and unsweetened)
  • Melted coconut oil, for frying

Orange-Ginger Dipping Sauce:

  • ½ cup orange marmalade
  • 3 tablespoons soy sauce
  • 1 tablespoon grated fresh ginger, or 1½ teaspoons ground ginger
  • 1 garlic clove, grated on a microplane
  • 2 teaspoons sriracha
  • 3 scallions, thinly sliced


Coconut Marinade:

1. In a large bowl, whisk together coconut milk, ginger, garlic, turmeric, lime juice and zest, soy sauce, and sriracha. Place chicken in bowl, and marinate strips in the refrigerator for at least 2 hours.

Coconut Breading:

1. Preheat oven to 325°F. Line a baking sheet with parchment paper.

2. Whisk rice flour, coconut, salt, and pepper in a shallow baking dish.

3. In a medium sauté pan over medium heat, pour coconut oil, so that it comes up ¼-inch the sides of the pan. 

4. Shake off marinade, and dredge in rice flour mixture. Once oil is hot, place chicken in pan and brown chicken for 3 minutes, until golden on both sides.

5. Sprinkle with sea or kosher salt. Place browned chicken on baking sheet and roast in a 325°F oven for 7 to 10 minutes, until cooked through.

Orange-Ginger Dipping Sauce:

1. Whisk marmalade, soy sauce, ginger, garlic, sriracha, and scallions in a small saucepan over low heat until marmalade is melted and sauce is warmed.

2. Spoon into a small bowl, and serve with chicken fingers.