Coconut Chicken Strips

Directions

Note: Wash hands with soap and water.
1. If needed, pound chicken breasts down until they are of uniform shape; cut each into strips; set aside.
2. Preheat oven to 400 degrees Fahrenheit. Line a large baking sheet with parchment paper; set aside.
3. In a food processer, pulse coconut until finely chopped. Place in a medium bowl, add breadcrumbs and mix well.
4. In another medium bowl, combine flour and salt and pepper to taste.
5. In another medium bowl, whisk together eggs and coconut milk.
6. Coat each chicken strip in flour, shaking off any excess.
7. Dip each in egg mixture and let any excess drip off. Generously roll in the coconut mixture, shaking off any excess; place on prepared baking sheet.
8. Bake for 15 to 18 minutes or until chicken is no longer pink and cooked through, flipping halfway through cook time. Serve with your favorite dipping sauces.
Big Y's recipes reflect the guidance of the Partnership for Food Safety Education. To learn more, Visit fightbac.org