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
Scale
- 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 paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Cooking spray or oil for baking
Instructions
- Preheat your oven to 400°F. Line a baking sheet with parchment paper and lightly spray it with cooking spray.
- In a shallow bowl, combine the flour, garlic powder, onion powder, paprika, salt, and black pepper.
- In another bowl, beat the eggs.
- In a third bowl, mix the shredded coconut and panko breadcrumbs together.
- Coat each chicken strip in the flour mixture, shaking off any excess.
- Dip it into the beaten eggs, allowing any excess to drip off.
- Roll it in the coconut and panko mixture, pressing gently to adhere.
- Place the coated chicken strips on the prepared baking sheet.
- Lightly spray the tops of the chicken strips with cooking spray.
- Bake for 20-25 minutes, flipping halfway through, until the chicken is cooked through and the coating is golden brown and crispy.
- Serve warm with your favorite dipping sauce, such as sweet chili sauce or honey mustard.
Notes
- For extra flavor, marinate the chicken strips in a mixture of lime juice, garlic, and ginger for 30 minutes before coating.
- You can also substitute the coconut with crushed cornflakes for a different texture.
- 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: 500mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 150mg