Description
Crispy Coconut Chicken Strips are a delightful fusion of crunchy coconut and tender chicken, perfect for any gathering or weeknight dinner. Baked to golden perfection, these strips are easy to prepare and deliver a burst of tropical flavor in every bite. Serve them with sweet chili sauce for an irresistible treat that will transport you to a sunny beach with each mouthful. Create lasting memories around your dinner table with this fun and delicious recipe!
Ingredients
Scale
- 3 boneless, skinless chicken breasts (about 1.5 lbs), cut into strips
- 1 cup unsweetened shredded coconut
- 1 cup panko breadcrumbs
- 1/2 cup all-purpose flour
- 2 large eggs
- 1/2 tsp salt
- 1/4 tsp black pepper
- For the Dipping Sauce: 1/2 cup sweet chili sauce
Instructions
- Preheat oven to 400°F (200°C) and line two baking sheets with parchment paper.
- In one bowl, combine shredded coconut and panko breadcrumbs. In another bowl, whisk together eggs, salt, and pepper until frothy.
- Lightly coat each chicken strip with flour, dip in the egg mixture, then roll in the coconut-panko blend until fully coated.
- Arrange the coated strips on baking sheets without touching each other and bake for 20-25 minutes or until golden brown and crispy.
- Let cool slightly before serving with sweet chili sauce.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 2 chicken strips (approximately 140g)
- Calories: 290
- Sugar: 3g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 2g
- Protein: 16g
- Cholesterol: 130mg