Coconut Chicken Fingers

Hi everyone! I’m Ali from SoooPaleo, and I am so thrilled to be doing a guest post for Civilized Caveman today. I have been following George for almost two years since I first started my Paleo journey to heal gut issues and focus on eating clean, real food. His recipes and incredible attitude have been so inspiring to me, and I am really excited to be sharing a recipe with you all today.

Chicken Tender

 I have to admit that I am having a bit of a love affair with my cooking and eating these days. I am writing my first cookbook Bowls of Love, and I am constantly writing recipes, cooking, tasting, and daydreaming. Lucky for you (and me!), my incredible photographer Erica Gannett was over shooting for the book yesterday when George and I finalized the topic for this guest post. I quickly whipped up my favorite chicken finger recipe so Erica could have a taste and take some beautiful photos.

As for my food philosophy, I have to admit that I am always planning what I will eat for lunch before my breakfast is even over. Some see that as obsessive, but I think that I am just a great planner! Food to me is my single best outlet for creativity, sharing joy, and spreading love. I have been known to make a lot of friends at the grocery store, farmers market, and restaurants while my passion and excitement is oozing out of my skin.

Chicken Fingers

If you ask me, nuts go in EVERYTHING. I really feel for allergy sufferers on this one because if it were up to me, I would have nuts in my salads, crusted on my meats, roasted with veggies, and of course in every dessert. I am all about crunch and texture, so I think you could never go wrong with an extra handful of nuts thrown into the mix.

Today’s recipe of cashew coconut chicken fingers is a really simple and delicious recipe that can be made ahead of time and packed for lunches. We all know that meal planning and prep are huge commitments, and this recipe can get you ready for the week in just 20 minutes! I double the recipe all the time to have enough to last the week. Crisp them up as much as you like, and if you are really feeling dangerous, grab a handful of cashews on the side!

4.0 from 3 reviews
Coconut Chicken Tenders
Prep time
Cook time
Total time
Serves: 4
  1. Preheat oven to 375 degrees
  2. Beat egg in a bowl and set aside
  3. Mix cashew flour, coconut, and spices in another bowl or dish
  4. Dip each chicken tender lightly in the egg and then in the batter
  5. Place the coated chicken tenders on a baking sheet lined with foil or parchment paper
  6. Bake for 15-20 minutes (tenders will be golden brown and have no pink on the inside)

roasted tomato soup***Disclosure: If you purchase any of the products linked in this post or products through the links on the right side of my page, I receive a small percentage from the respected affiliate programs***

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  1. In one step, you combine all the dry ingredients together, then you say to dip the chicken in the egg, then into the batter. What batter? It’s a yummy dust, at best. Too dry to eat. Suggestions?

  2. The recipe, besides the egg, has no liquid. It goes from listing all the dry ingredients, then says to dip the chicken from the egg into the batter. I’m missing something? I loved everything else, but it’s dusty to bit into. Help me out on that, and I’ll happily go 5 stars!

  3. Yum! I love coconut, what a perfect dish Tiffany! I add spicy brown mustard to the sweet chili sauce.

  4. I love doing chicken fingers this way. I, personally, don’t like coconut, so I use chopped walnuts and almonds and a few peanuts (not a nut, but that’s ok). I don’t use flour at all, just the dust from the nuts, but I also get in with my fingers and really press the chopped nuts in well.

    If you don’t do nuts, I’ve also done sweet potato as a ‘breading’. Just mash cooked sweet potato and pack around chicken, then bake!

    Christina Major
    Naturopath, Herbalist, Holistic Nutritionist

  5. These look delicious; I can’t wait to try them very soon! And Ali, I am just like you-planning my next meal before one is even over…..we’re not obsessive, just, like you, said, good planners! (and foodies ;)

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