Baked Coconut Chicken Strips
Servings: 4 -6
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.
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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.
