Description
Crispy Coconut Chicken Strips are a tropical delight that will transport you straight to the beach with every bite. Golden-brown and perfectly crunchy, these strips combine juicy chicken with a sweet coconut coating, making them an irresistible appetizer or main course. Paired with a simple honey-soy dipping sauce, they are sure to be the star of any gathering. Easy to prepare and incredibly satisfying, these chicken strips will make your taste buds dance!
Ingredients
Scale
- 1 lb boneless, skinless chicken breasts (about 3–4 breasts)
- 1 cup all-purpose flour
- 2 large eggs
- 1 cup shredded coconut (sweetened or unsweetened)
- 1 cup panko breadcrumbs
- Salt and pepper to taste
- 2 tbsp honey
- 1 tbsp soy sauce
Instructions
- Preheat your oven to 400°F (200°C) and prepare a baking sheet with nonstick cooking spray.
- Slice chicken breasts into strips about one inch wide.
- Set up three bowls: one with flour mixed with salt and pepper, one with whisked eggs, and the last with panko breadcrumbs and shredded coconut.
- Coat each chicken strip in flour, dip in egg wash, then roll in the panko-coconut mixture until fully coated. Place on the prepared baking sheet.
- Bake for 20-25 minutes or until golden brown and crispy, flipping halfway through.
- While baking, mix honey and soy sauce in a small bowl for dipping.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer/Main
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 4 strips (120g)
- Calories: 380
- Sugar: 6g
- Sodium: 650mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 135mg