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Coconut-Chicken Dippers
Coconut-Chicken Dippers

Coconut-Chicken Dippers

22 Review(s)
Cook Minutes 29 Min
Prep : 15 Min Cook: 14 Min
Homemade chicken fingers with a flavour twist and an extra crispy coating.
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4 Servings
Original recipe yields 4 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 pouch Shake'N Bake Extra Crispy Original Coating Mix
3/4 cup flaked coconut, toasted
1/4 tsp. each curry powder and cayenne pepper
1 egg
1 lb. (450 g) boneless skinless chicken breasts, cut into 1-inch-wide strips
1/4 cup Miracle Whip Original Spread
1 Tbsp. mango chutney
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How do I make it ?
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Step 1
Heat oven to 400ºF.
Step 2
Combine coating mix, coconut, curry powder and pepper in pie plate. Beat egg in second pie plate.
Step 3
Dip chicken in egg then in coating mixture, turning to evenly coat both sides of each strip. Place on rimmed baking sheet sprayed with cooking spray. Discard any remaining coating mixture.
Step 4
Bake 12 to 14 min. or until chicken is done. Meanwhile, mix Miracle Whip and chutney.
Step 5
Serve chicken as dippers with the sauce.
Kraft Kitchen Tips!
How to Double the Recipe
Prepare as directed, doubling all ingredients. For best results, be sure to use a baking sheet large enough to arrange chicken strips in single layer on baking sheet.
Calories From Fat
% Daily Value
Fat 14 g
Saturated fat 8 g
40 %
Cholesterol 90 mg
Sodium 500 mg
21 %
Carbohydrate 15 g
Fibre 2 g
Sugars 4 g
Protein 28 g
Vitamin A
4 %
Vitamin C
2 %
2 %
15 %
4 servings, 1/4 recipe (132 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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