Baked Coconut Chicken Strips

 Tender Baked Coconut chicken strips coated in sweet coconut flakes, baked til crispy and served with the best Asian sweet chili sauce! 

Baked Coconut Chicken Strips

Hellloooooo you foodie friends. Weekend off to a good start?? Our friday night was low key and really, I like a good low-key friday night from time to time. Some muy delicioso baked coconut chicken strips, a grueling game of Scrabble (grueling folks. Scrabble is serious stuff), and a visit with the parents. Fun right!?

Wow. We sounds like a really old married couple. Except we can still hear each other. And see each other. And I don’t knit.

Baked Coconut Chicken Strips

Coconut chicken strips, have you had them before?? So good. These ones are baked and so easy – 5 ingredient easy – and healthy. I love the sweetness from the coconut flakes paired with the tang from sweet and sour sauce or better yet, the kick of spice you get with sweet chili sauce!

Baked Coconut Chicken Strips

What people are saying about these Baked Coconut Chicken Strips

“I just made these tonight and they were seriously so good! My husband could not stop eating them. We dipped them in a Thai pineapple chili sauce. Thank you for the recipe! It is definitely a new favorite in our house.”- Katee

Baked Coconut Chicken Strips

Tender chicken strips coated in sweet coconut flakes and baked til crispy!

Course Appetizer, Main Course
Keyword Chicken, coconut, sweet and sour
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Author Tiffany

Ingredients

  • 3-4 boneless skinless chicken breasts, pounded to 1/2 inch thickness and cut into strips
  • 1/2 cup flour
  • 1/2 teaspoon seasoning salt (or salt and pepper to taste)
  • 2 eggs
  • 1 tablespoon water
  • 2 cups sweetened coconut flakes
  • sweet & sour sauce or Asian sweet chili sauce, for dipping

Instructions

  1. Preheat oven to 400 degrees. Lightly grease a baking sheet.

  2. Whisk together flour and seasoning salt in a small bowl. Whisk together eggs and water in a second bowl. Place coconut flakes in a third bowl.

  3. Toss strips of chicken in the flour mixture, then dip in the eggs, and lastly roll in the coconut flakes being sure to coat well. Place on prepared baking sheet. Bake for 15-20 minutes until golden and chicken is cooked through. Serve warm with dipping sauce of choice.

 

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Comments

Yum! I love coconut, what a perfect dish Tiffany!

I add spicy brown mustard to the sweet chili sauce.

It’s hard to believe that these chicken strips are baked and not fried, they look so crisp, golden and delicious!

    Isn’t that crazy?? Makes you wonder why you’d ever fry them right? Way healthier, and just as (if not more!) tasty!! 🙂

Making these for dinner tonight!

I just made these tonight and they were seriously so good! My husband could not stop eating them. We dipped them in a Thai pineapple chili sauce. Thank you for the recipe! It is definitely a new favorite in our house.

    Ooh, Thai pineapple chili sauce?? I’m sold!!!

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