These Baked Coconut Chicken Strips are perfectly crispy on the outside with moist and tender chicken on the inside! Let these chicken fingers transport you to a tropical island with the perfect amount of crunchy coconut coating dunked in mouthwatering pineapple dipping sauce.
Why I Love Baked Coconut Chicken Strips
If you walked into the house while I was making these, you’d immediately think of island life! This coconut chicken is downright delicious, and it’s something the whole family can enjoy together.
I mean, they’re essentially chicken fingers but they taste even better than the restaurant because of the crunchy coconut coating. You can certainly dip these in ketchup, but the pineapple dipping sauce I made really takes it to the next level. It’s sweet with a pineapple tang that goes so well with the mild coconut.
Serve this chicken for a weeknight dinner, a BBQ, or even packed up and brought to the beach in the summer! It’s that kind of recipe – you just won’t be able to get enough!
FAQs
No, I wouldn’t make it ahead of time. This dipping sauce is meant to be enjoyed soon after mixing it up, and if there’s still time left on the chicken when you’re done making the sauce, I recommend putting it in the fridge until you’re ready to dip.
Oh, you can do so many different things with your leftovers! Chop up your chicken and put it in a salad for lunch tomorrow, or serve it up in something like this noodle bowl or burrito bowl. You could also roll them up in a wrap with your favorite toppings and a little bit of the pineapple sauce! This chicken is so delicious that you’ll definitely find a way to enjoy it the second day.
You sure can! The cooking time may vary slightly so you’ll have to check the chicken’s doneness with a meat thermometer.
Serving Suggestions with Coconut Chicken
- Easy Rice Pilaf is such a simple side to whip up and serve alongside your coconut chicken!
- If you’re looking for more of a comfort food type of dinner, serve your chicken with Slow Cooker Mashed Potatoes.
- You can’t go wrong with Honey Garlic Roasted Carrots; they’d pair well with the mashed potatoes too.
- Roasted Sweet Potatoes with a Cinnamon Glaze would add a sweet and creamy side to your crispy coconut chicken strips.
- But potentially the most simple side would be Skillet Garlic Green Beans – all you do is season them and throw them in a skillet!
More Chicken Recipes To Try
- Chicken Fajita Kebabs
- Simple Marinade for Chicken
- Crispy Oven Fried Chicken Thighs
- Beer Can Chicken
- Grilled Buffalo Chicken Sandwich
- Homemade Oven Roasted Rotisserie Chicken
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Baked Coconut Chicken Strips
Ingredients
- CHICKEN STRIPS
- 3 chicken breasts
- 1/3 c all-purpose flour
- 1/2 tsp salt
- 3 large eggs
- 1 c plain panko bread crumbs
- 1 c finely shredded sweetened coconut
- 1/3 c melted coconut oil
- PINEAPPLE DIPPING SAUCE
- 1 c plain yogurt
- 1 8 oz can crushed pineapple, don’t drain
- 2 TBSP powdered sugar
- 1/2 c finely shredded sweetened coconut
Instructions
- CHICKEN STRIPS
- Preheat oven to 400 degrees.
- Using three shallow dishes or pie plate combine flour and salt in one, beaten eggs in another, and combine the shredded coconut and panko in another. Be sure to combine the coconut and panko really well so there are no clumps of coconut.
- Slice each chicken breast into 4 even strips.
- Dredge each chicken strip in flour then egg then the coconut mixture.
- Place on a lightly greased baking sheet and drizzle with melted coconut oil (or butter).
- Bake for 25 minutes.
- PINEAPPLE DIPPING SAUCE
- In a small bowl combine all ingredients and refrigerate until ready to use. Best if made at least 30 minutes in advance.
