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Crispy Honey Coconut Chicken Fingers



  • 1 pound boneless chicken breast cut into tenders
  • 2 cups Glutino Honey Nut Rings cereal
  • 2 ½ cups shredded sweetened or unsweetened coconut
  • ½ to 1 teaspoon Ancho chili powder (to taste) or curry powder
  • 3 large eggs, lightly beaten

Dipping Sauce

  • ½ cup apricot preserves
  • 2 tablespoons Dijon-style mustard


Preheat oven to 425 degrees Fahrenheit.  Line a baking sheet with aluminum foil and coat the foil with vegetable spray.  Set aside.

Pour the cereal onto a sheet of wax paper and cover with a second sheet.   Press a rolling pin over the surface to crush the cereal.  Remove the top sheet of wax paper and pour the coconut onto the sheet.  Mix the crushed cereal with the chili powder.

Pour the eggs into a low soup bowl.

Dip a chicken tender into the egg then dip into the cereal to coat.  Dip it into the egg again and then dip into the coconut.  Set on prepared baking sheet.  Repeat until all the chicken tenders have been used.  Add more of any ingredient if you run out.

Spray the tops of the fingers with vegetable spray and bake 15 minutes or until tops are golden brown and juices run clear.  While the fingers are baking, mix the preserves with the mustard.  Serve with chicken fingers.