Coconut Chicken Strips

Crunchy chicken strips are always a favorite of children and picky eaters, and but these chicken strips have a sophisticated, gourmet flair. Our recipe gets tons of crunch from panko breadcrumbs, and tons of flavor from sweetened shredded coconut.
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Coconut Chicken Strips
Serving: Makes 4 servings.
Prep Time: 20 Minutes
Cook Time: 15 to 18 Minutes
Coconut Chicken Strips
Recipe By: Logo Site

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INGREDIENTS

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1½ lb. Perdue skinless, boneless chicken breasts

1¼ cups sweetened shredded coconut

1 cup Panko breadcrumbs

½ cup Big Y all-purpose flour

-sea salt and fresh ground pepper to taste

2 big Y Large White Eggs

1/3 cup coconut milk

DIRECTIONS

If needed, pound chicken breasts down until they are of uniform shape; cut each into strips; set aside. Preheat oven to 400°F. Line a large baking sheet with parchment paper; set aside. In a food processer, pulse coconut until finely chopped. Place in a medium bowl, add breadcrumbs and mix well. In another medium bowl, combine flour and salt and pepper to taste. In another medium bowl, whisk together eggs and coconut milk. Coat each chicken strip in flour, shaking off any excess. 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. 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.

Nutrition facts:

Nutrition Information Per Serving

Calories: 439 (Calories from Fat: 144); Total Fat: 25g (Saturated Fat: 10g); Protein: 44g; Total Carbohydrates: 27g (Dietary Fiber:1g; Sugars: 11g); Cholesterol: 194mg; Sodium: 201mg

Prep Time: 10 Minutes
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