Description
Crispy Coconut Chicken Strips are a delicious and crunchy dish made with tender chicken coated in a flavorful mixture of coconut and panko breadcrumbs.
Ingredients
- 1 pound boneless, skinless chicken breasts, cut into strips
- 1 cup all-purpose flour
- 2 large eggs
- 1 cup shredded unsweetened coconut
- 1 cup panko breadcrumbs
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- Cooking oil for frying
Instructions
- Preheat your oven to 400°F. Line a baking sheet with parchment paper.
- In a shallow bowl, combine flour, garlic powder, onion powder, salt, black pepper, and paprika.
- In another shallow bowl, beat the eggs until well combined.
- In a third shallow bowl, mix together shredded coconut and panko breadcrumbs.
- Dredge each chicken strip in the flour mixture, shaking off excess.
- Dip the floured chicken strip into the beaten eggs, allowing excess to drip off.
- Coat the chicken strip in the coconut and panko mixture, pressing gently to adhere.
- Place the coated chicken strips on the prepared baking sheet.
- Repeat with all chicken strips.
- Drizzle a little cooking oil over the strips or spray them lightly with cooking spray.
- Bake in the preheated oven for 20-25 minutes, flipping halfway through, until golden brown and cooked through.
Notes
- For extra flavor, try marinating the chicken strips in coconut milk for 30 minutes before coating.
- For a spicier kick, add cayenne pepper to the flour mixture or serve with a spicy dipping sauce.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 150mg