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Panko-Coconut Chicken Fingers w/Orange Dipping Sauce

3-4 Servings (Paleo, GF options)


1 1/2 pounds chicken strips

1/4 cup canola oil

1/2 cup Panko

1/2 cup shredded coconut


Preheat oven to 400 degrees. Spray a cooking sheet with nonstick spray. Combine the Panko and coconut—either in a bowl or a Ziplock bag. Coat each strip of chicken in the oil and then coat with the Panko/coconut and lay on the baking sheet. Sprinkle each strip with salt. Bake 10 minutes and then turn over each strip, if necessary sprinkle the other side with salt. Continue baking an additional 10 minutes or until nicely browned.


Serve with Orange Dipping Sauce (recipe follows) or Orange Marmalade.


*For GF version substitute GF Panko crumbs. 

For Paleo version, used almond meal in place of Panko. 


Orange Dipping Sauce (Vegetarian, Vegan, GF)


1 cup orange juice—2 or 3 oranges

1 Tbsp. orange zest

2 Tbsp. lemon juice

1/4 cup rice vinegar

1 1/4 Tbsp. soy sauce

1/2 cup packed brown sugar*

1 tsp. fresh ginger, grated

1/2 tsp. garlic, minced

1/4 tsp. red pepper flakes

2 Tbsp. cornstarch mixed with 2 Tbsp. water


In a small saucepan: Combine all ingredients—except the cornstarch w/water. Bring to a boil, stirring constantly. Add the cornstarch water and boil for one minute stirring constantly. *If you would like you sauce more orange you can substitute white sugar instead of brown.








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