CRISPY COCONUT CHICKEN FINGERS
Serve these crispy baked chicken fingers with the apricot dipping sauce recipe which I have also posted here. Yummy!
Provided by Marie
Categories Chicken
Time 45m
Yield 2 dozen
Number Of Ingredients 10
Steps:
- Mix together coconut, flour, salt, pepper and garlic powder in flat dish.
- Dip chicken strips into egg, then coat with coconut mixture.
- Place in shallow baking pan and drizzle with melted butter.
- Bake at 400° for 25 minutes or until brown and cooked through, turning once.
- Make sauce by combining apricot preserves and dijon mustard.
Nutrition Facts : Calories 1489.1, Fat 70.6, SaturatedFat 46.6, Cholesterol 392.2, Sodium 1532.6, Carbohydrate 138.4, Fiber 8.9, Sugar 72.9, Protein 83.8
CRISPY ROASTED CHICKEN THIGHS WITH CHIPOTLE-COCONUT SAUCE AND BLACK BEAN-MANGO SALAD
Top roasted chicken thighs with a spicy coconut pan sauce and serve them with black beans tossed with mango, onion and cilantro.
Provided by Food Network Kitchen
Time 55m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat the oven to 450 degrees F.
- Put the onions in a bowl with the vinegar and soak 10 minutes.
- Sprinkle the chicken with 1 teaspoon salt and a few grinds of pepper. Place skin-side up in a large ovensafe skillet and roast until the skin is golden brown and crispy and the chicken is cooked through, about 35 minutes.
- Meanwhile, toss the beans, mango and cilantro with the soaked onions and vinegar, 1 tablespoon of the coconut milk and salt and pepper to taste in a medium bowl.
- Transfer the chicken to 4 dinner plates. Carefully pour out the excess fat from the skillet and place on the stovetop over medium-high heat (use caution; the handle will be extremely hot). Add the chipotle chiles, remaining 1/2 cup coconut milk and 1/2 cup water; bring to a boil, scraping the browned bits from the pan. Reduce the heat and simmer until the sauce is slightly thickened, about 3 minutes. Add a splash of vinegar and season with salt.
- Spoon the sauce over the chicken and serve with the black bean-mango salad on the side.
CRISPY COCONUT CHICKEN WITH MANGO SALSA
Totally Tropical! I served this for our church at a Girls Night - Tropical Breeze event, which we held at a friend's house. We had the hot tub going and served this plus many other great dishes. Not your typical church lady luncheon! If you want, you can easily make this into a great appetizer. Cut the chicken into bite sized pieces before breading and serve with a bowl of salsa on the side. This works well with chicken thighs too, and those pieces are cheaper.
Provided by LilPinkieJ
Categories Chicken
Time 30m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Toss first 7 ingredients together in a bowl. Season with a little salt and pepper.
- Place the coconut, bread crumbs, sugar, and salt in a medium bowl and stir to combine.
- Place the eggs in a separate bowl. To bread the chicken, dip the breasts in the egg, then coat well in the coconut mixture.
- Heat the oil in a large skillet over medium-high heat. Add 2 to 3 chicken breasts (don't crowd the pan). Fry chicken for a few minutes on one side, then turn and fry another 4-5 minutes until the meat is no longer pink. Remove chicken from pan and pat with paper towels.
- Top each breast with mango salsa.
CRISPY COCONUT CHICKEN
Crispy Coconut Chicken is a flavorful main dish that is naturally gluten free and ready in 30 minutes. This easy dinner recipe can be fried, baked or air fried to perfection and is kid approved!
Provided by Janelle
Categories Main Dish
Time 30m
Number Of Ingredients 8
Steps:
- In a medium pot, add 2 - 3 Inches of oil. Turn burner to medium and allow oil to get nice and hot. The perfect temperature should be 365*F
- In a bowl mix cornstarch, salt, pepper & cayenne pepper. Set aside.
- In a second bowl, add 3 eggs and lightly beat.
- In a third bowl add coconut flakes.
- Take chicken and douse in cornstarch mixture.
- Then dip into eggs and cover well.
- Then dip in coconut and set aside on a plate. Do this to all chicken.
- Once chicken is ready, check oil. Place the end of a wooden spoon in the oil. If bubbles form around the spoon the oil is ready. If bubbles do not form around the spoon then the oil is not hot enough.
- Once oil is hot enough, GENTLY add chicken one piece at a time to oil, ensuring chicken does not touch and stick together upon initial contact into oil.
- Cook chicken for approximately 4 minutes then flip and allow the other side to cook.
- Cook second side for an additional approximate 4 minutes.
- Gently remove golden chicken and set on a paper towel lined plate.
- Cook chicken in batches if all does not fit into pan.
- Once all chicken is cooked, serve with your favorite sauce.
- We enjoyed this plain, with honey, with an orange sauce and with sweet & sour sauce. Choose your favorite dipping sauce and enjoy!
Nutrition Facts : Calories 760 calories, Carbohydrate 74 grams carbohydrates, Cholesterol 122 milligrams cholesterol, Fat 42 grams fat, Fiber 13 grams fiber, Protein 25 grams protein, SaturatedFat 35 grams saturated fat, ServingSize 1, Sodium 513 grams sodium, Sugar 47 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat
CRISPY COCONUT CHICKEN WITH A APRICOT CURRY DIPPING SAUCE
This is a very quick and easy recipe to do and it tastes great, hardley any preparation time, not many ingredients and you can have it on the table in about 40 minutes. My son and hubby love this one as do I because I don't have to put much effort into it and we all want that during the week when we are busy. The dipping sauce also goes well with prawns, having said that it would also be great if you just wanted to make chicken tenders.
Provided by The Flying Chef
Categories Chicken Breast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Combine coconut, pepper and garlic in a bowl (Note: If your breasts are larger and you need to use 11/2 cups of coconut add more pepper and garlic powder.).
- Dust breasts in flour shake off excess, dip breast into egg and then into coconut press mixture firmly onto breast.
- Place breasts in a lightly oiled oven proof pan, drizzle melted butter over and bake in a preheated oven 180-190°C for 25-30 minutes or until chicken breasts are browned and cooked through, turn the pan once during cooking.
- Apricot Dipping Sauce.
- While the breasts are cooking combine all the sauce ingredients in a pan and heat and stir until well combined. You can leave the sauce on a low heat while the breasts finish cooking, just stir occasional. This also helps the curry flavour to come through.
- Serve with your favourite vegetables and fries or mash what ever you like.
CRISPY COCONUT CHICKEN WITH PIñA COLADA DIPPING SAUCE
This recipe is paleo, Whole30, gluten free, and dairy free. It can be made low carb and keto by omitting the dipping sauce, reducing the amount of pineapple, or even using a sugar-free pineapple syrup. Please note that this sugar-free pineapple syrup does contain Splenda, which is not a sweetener that I recommend.
Provided by Kit
Categories Appetizers Comfort Food Dinner Lunch Snacks
Number Of Ingredients 11
Steps:
- Remove chicken from refrigerator 30 minutes prior to beginning the recipe to allow it to come closer to room temperature.
- Make the dipping sauce. Turn coconut milk can upside down and open the top. Pour off coconut water and discard or save for another recipe. What is left is the coconut cream that you will use for this recipe. Scoop out the coconut cream and blend it together with the pineapple and sea salt in a food processor, blender, or using a bowl and stick blender.
- Heat oil in a large skillet over medium heat. You want about 1/2 inch of oil in the pan. I like to use my 15-inch cast iron skillet for this recipe.
- Bread the chicken while oil is heating up. Begin by whisking the 2 eggs in a bowl. Pour 1/4 cup of the coconut flour into another bowl. And in a third bowl, combine the shredded coconut, 2 Tbsp coconut flour, sea salt, pepper, and garlic powder and mix well. Dredge chicken strips, one by one, in coconut flour, then egg, then the shredded coconut mixture and set aside.
- Fry the chicken. When the oil reaches 370ºF (188ºC), begin frying the chicken strips by placing them gently into the oil, one by one. Make sure not to crowd the pan and work in batches. Monitor oil temperature and keep it around 325ºF (163ºC) during cooking (should still be on medium heat). Fry each piece for about 5-6 minutes per side or until golden brown on all sides (internal temperature of 165ºF (74ºC)).
- Remove to a wire rack. Remove chicken pieces to a wire rack and keep warm in oven if desired. The wire rack helps the oil drain and helps the chicken stay nice and crispy! Don't be tempted to drain them on paper towels or they may become soggy from the excess oil and moisture.
- Serve crispy coconut chicken with piña colada dipping sauce and enjoy!
COCONUT ALMOND CHICKEN
Delicious crispy chicken dish I found on www.shakeoffthesugar.com. Low carb with plenty of taste. We experimented with sauces to add some extra flavor.
Provided by Biohazard
Categories One Dish Meal
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350 deg. Spray a 9x13 inch baking dish with non-stick spray or grease it with butter.
- Chop the almonds in a food processor and place in a shallow dish. Add the grated coconut, curry powder and salt. Set aside.
- Prepare the chicken by rinsing it under cool water. Remove any fat deposits and pat dry with a paper towel. Lay on a paper towel while you melt the butter.
- Place the melted butter in a small bowl or melt the butter in the bowl in a microwave.
- Dip each piece of chicken in the melted butter, then in the almond coconut mixture. Place the coated chicken in the baking dish in a single layer. drizzle any leftover butter over the chicken and sprinkle with remainder of the coconut almond mixture.
- Bake for 45 minutes to 1 hour until the chicken is thoroughly cooked through.
Nutrition Facts : Calories 453.6, Fat 40.3, SaturatedFat 22.9, Cholesterol 87, Sodium 239.2, Carbohydrate 6.7, Fiber 4.5, Sugar 2, Protein 19.1
CHINESE COCONUT CHICKEN
Make and share this Chinese Coconut Chicken recipe from Food.com.
Provided by Lauryl G.
Categories Chicken
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- For the chicken: Heat oil in a skillet over medium heat and preheat oven to 325ºF. While oil is heating, season chicken with salt and pepper.
- Dip chicken in egg (beaten), then cornstarch, and fry in the oil until lightly golden brown, but not cooked through.
- Remove chicken from pan and place on paper towel-lined plate briefly, cut the chicken breasts into 1-2 inch pieces, then place in a single layer in a baking dish.
- For the sauce: In a medium bowl, whisk together the coconut milk, sugar, and vinegar. Pour the sauce over the chicken and bake for about an hour, stirring the chicken every 15 minutes. Once cooked through, let stand for at least 5 minutes to allow the sauce to thicken. Serve immediately over rice or however is desired.
Nutrition Facts : Calories 796.3, Fat 46.3, SaturatedFat 22.7, Cholesterol 161, Sodium 699.7, Carbohydrate 70, Fiber 0.4, Sugar 37.5, Protein 27.4
CRISPY FRIED COCONUT CHICKEN TENDERS
Juiciest and slightly sweet tenderloins. Voted best chicken dish in our house! This chicken will be perfectly tender, not greasy, and the best chicken you'll ever eat.
Provided by WMPROS
Categories Meat and Poultry Recipes Chicken Fried Chicken Recipes
Time 1h45m
Yield 6
Number Of Ingredients 14
Steps:
- Combine milk and vinegar in a bowl. Add tenderloins. Place in the refrigerator to soak for 1 to 2 hours.
- While chicken soaks, prepare egg coating by whisking together eggs, heavy cream, salt, and pepper in a bowl.
- Prepare dry coating by pulsing coconut in the bowl of a food processor until it resembles large bread crumbs. Add almond flour, all-purpose flour, sugar, 1 teaspoon salt, 1 teaspoon pepper, and chili powder. Pulse to combine.
- Preheat the oven to 250 degrees F (120 degrees C). Remove chicken from milk mixture; discard mixture.
- Dip each chicken tender in the egg mixture, then in the coconut coating, pressing generous amounts into the meat.
- Heat oil in a skillet over medium heat. Gently drop coated chicken into the hot oil and fry until golden and no longer pink in the centers, working in batches, about 6 minutes per side. Place fried pieces in the oven to keep warm between batches.
Nutrition Facts : Calories 662.9 calories, Carbohydrate 20 g, Cholesterol 167.5 mg, Fat 45.7 g, Fiber 4.5 g, Protein 43.7 g, SaturatedFat 16 g, Sodium 560.3 mg, Sugar 9.8 g
CRISPY COCONUT CHICKEN FINGERS
Dip chicken strips in egg, seasoned flour and coconut for these coconut chicken fingers! Crispy Coconut Chicken Fingers are great as a tropical appetizer.
Provided by My Food and Family
Categories Baking Ingredients
Time 40m
Yield 24 servings
Number Of Ingredients 8
Steps:
- Heat oven to 400°F.
- Beat egg in shallow dish. Combine coconut, flour and seasonings in separate shallow dish. Dip chicken strips, 1 at a time, in egg, then in coconut mixture, turning to evenly both sides of each strip.
- Place on rimmed baking sheet; drizzle with butter.
- Bake 25 min. or until chicken is browned and done, turning after 15 min.
Nutrition Facts : Calories 80, Fat 4.5 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 30 mg, Sodium 100 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 7 g
DANA'S CRISPY COCONUT CHICKEN
Provided by Dana Angelo White, M.S., R.D., A.T.C.
Time 29m
Yield 14 pieces
Number Of Ingredients 5
Steps:
- Preheat oven to 400-degrees F. Coat a baking sheet with nonstick spray and set aside. Place egg whites in a bowl and beat until frothy. Place cereal and coconut in a resealable plastic bag; season with salt and pepper and crush well. Dredge chicken strips in egg white and place a couple at a time into the bag to coat with coconut mixture. Transfer to baking sheet. Bake for 6 to 7 minutes per side, until chicken is cooked through.
Nutrition Facts : Calories 60 calorie, Fat 1 grams, SaturatedFat 1 grams, Cholesterol 19 milligrams, Sodium 112 milligrams, Carbohydrate 4 grams, Fiber 1 grams, Protein 8 grams
CRISPY CURRIED CHICKEN
Baked crispy chicken with a full-on curry taste in every bite (aka modern shake-and-bake) is a snap to make. Matter of fact, it takes a fraction of the time needed to make a good curry sauce. Then comes the added joy of picking the coated chicken up in your fingers and digging in plus the added bonus - toasted coconut in the coating - divine !!!!
Provided by Developed for CFC by Monda Rosenberg
Yield 4
Number Of Ingredients 15
Steps:
- Preheat oven to 375ºF (180ºC). Line a baking sheet with parchment paper or foil. Oil or spray foil if using. Remove all visible fat from chicken.
- In a dish just large enough to hold a single piece of chicken, combine sour cream, curry paste and honey if using. Use a fork to mash curry paste until no lumps remain and to evenly blend. Combine crumbs, coconut and curry powder in a medium size plastic bag or dish. Shake or stir to mix.
- Open up one piece of chicken so it is as flat as possible. Place in the curried sour cream. Turn to evenly coat. It should not be heavily coated. Use your finger to make sure the coating is light and even. Flatten out the chicken again and place it in the crumb mixture. Gently shake to evenly coat or press chicken into the crumbs, then turn chicken and press in the other side. Shaking off any excess crumbs, place chicken on the parchment or foil. Repeat with remaining pieces. If crumbs are left and there are areas on the chicken that are skimpily coated, lightly sprinkle crumbs over the bare areas and gently press onto the chicken. For extra crispiness, lightly spray the chicken with oil.
- Bake in the centre of the preheated 375ºF (180ºC) oven until golden and crispy looking, from 40 to 45 minutes or until meat thermometer reaches internal temperature of 165ºF (74ºC). A cucumber or avocado salad, sliced tomatoes and brown rice are perfect companions.
Nutrition Facts :
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BAKED CRISPY COCONUT CHICKEN NUGGETS - YAY! FOR FOOD
From yayforfood.com
4.8/5 (5)Total Time 35 minsCategory SnacksCalories 384 per serving
- Line a cutting board with plastic wrap, place the chicken breasts on top, and then cover the chicken with plastic wrap. Using a mallet (meat tenderizer), gently pound the chicken breasts until uniform in thickness* (see first note). Then, slice the chicken into bite-size pieces. Set aside.
- In three wide rim bowls (or plates), place flour, paprika, onion powder, garlic powder, salt, and pepper in one bowl, eggs in the second bowl, and shredded coconut with Panko breadcrumbs in the third bowl.
- Take a chicken piece, coat first with flour mixture, then egg, and finish with the coconut and breadcrumb mixture before transferring to your baking sheet. Repeat for the rest of the chicken pieces.
CRISPY COCONUT AND SCALLION BREADED CHICKEN CUTLETS RECIPE
From womansday.com
Cuisine AmericanTotal Time 20 minsServings 4Calories 455 per serving
- Dip each in the flour, then the egg, letting any excess drip off, then coat in the coconut mixture, pressing gently to help it adhere.
RECIPE: CRISPY COCONUT CHICKEN TENDERS | WHOLE FOODS MARKET
From wholefoodsmarket.com
Servings 4Calories 340 per servingTotal Time 45 mins
HOT HONEY FRIED CHICKEN WITH WHITE CHEDDAR-COCONUT GRITS
From today.com
4.5/5 (32)Total Time 3 hrsCategory Entrées
- 1. In a large bowl, mix the buttermilk, 1 teaspoon paprika, 1 teaspoon cayenne pepper, 3/4 teaspoon garlic powder, mustard powder, 1 teaspoon salt and 1/2 teaspoon black pepper. Add in the chicken pieces and toss them together until the chicken is evenly coated. Cover and refrigerate for at least 2 hours or overnight.
- 2. Heat 1/3-inch of oil in a large Dutch oven to 325 F. Meanwhile, in a large bowl, mix the flour, onion powder, remaining paprika, cayenne pepper, garlic powder, salt and pepper.
- 3. Remove the chicken from the buttermilk and coat each piece into the seasoned flour. Place the chicken into the oil, leaving about an inch in between each piece. You may have to fry in batches, depending on the size of your pan. Fry for 4-5 minutes, or until golden-brown and the internal temperature reaches 165 F. Remove the chicken from the oil and drain on a paper towel-lined plate.
CRISPY COCONUT CHICKEN BREASTS - ASIAN CAUCASIAN FOOD BLOG
From asiancaucasian.com
Cuisine Asian FusionTotal Time 45 minsCategory DinnerCalories 499 per serving
- Preheat oven to 400 degrees. In a medium shallow dish, combine panko crumbs, shredded coconut, and all spices. Mix well. In another shallow dish, whisk together egg and egg white.
- Generously salt & pepper each chicken breast on both sides. Dredge each chicken breast into egg, then dip each piece into panko bread crumb mixture, shaking off the excess. Heat an oven-proof skillet with canola oil on medium high. Brown chicken on both sides in pan for about 3 minutes. Remove from stove. Lightly spray the tops of chicken with cooking spray.
- Place pan with chicken in the oven. Bake in the middle rack for 20-25 minutes until crispy and golden. When ready, immediately plate and top with chopped cilantro and squeeze of lemon juice. Serve with a side of Spicy Fennel and Broccoli Slaw.
CRISPY COCONUT CHICKEN LIVERS - EAT WELL ENJOY LIFE - PURE ...
From eatwellenjoylife.com
5/5 (1)Estimated Reading Time 6 minsServings 4Total Time 20 mins
- Clean the livers with a paring knife remove all the fat, veins and membranes and cut the livers into separate lobes if they are attached. Rinse them well and pat dry with a fresh towel.
- In a medium flat bowl, mix the coconut flour, garlic powder, smoked paprika, curry powder, cumin, cayenne and salt. Mix to combine evenly.
CRISPY COCONUT CHICKEN - PARENTS
From parents.com
Calories 589 per serving
- Heat oven to 375°F. Place crackers in a large zip-top plastic bag and crush with a rolling pin. Add coconut to the bag and shake. In a small bowl, stir together the chutney, lime juice, and curry powder. Remove 1/4 cup of chutney mixture and set aside. Dip the chicken drumsticks, one piece at a time, in the remaining chutney mixture, then place drumsticks inside the bag. Shake to coat.
- Bake drumsticks on a foil-lined shallow baking pan for 40 minutes, or until they're done. Cover chicken loosely with aluminum foil for the last 10 minutes of cooking to prevent overbrowning.
- In a bowl, toss peas with reserved chutney mixture. Microwave on HIGH for 1 to 2 minutes, or until heated through. Combine peas and rice and serve with the chicken drumsticks.
COCONUT CHICKEN - JO COOKS
From jocooks.com
4.8/5 (26)Total Time 40 minsCategory Appetizer, DinnerCalories 629 per serving
- Prep the ingredients: Grab three shallow bowls. In the first, mix the cornstarch, cayenne pepper, salt and pepper. Beat the eggs in the second bowl. Fill the final bowl with coconut flakes.
- Prep: Preheat the oven to 400°F. Line a baking sheet with parchment paper. Dredge the chicken as instructed above in step 2.
CRISPY COCONUT CHICKEN - IFOODREAL.COM
From ifoodreal.com
5/5 (10)Total Time 32 minsCategory DinnerCalories 90 per serving
- Preheat oven to 425 degrees F and line large baking sheet with unbleached parchment paper or silicone baking mat.
- In a shallow bowl, add egg and whisk with a fork. On a large plate, add coconut flakes, flour, garlic powder, salt and pepper; mix well with a fork.
- Dip both sides of each chicken tender into an egg wash, then coat in coconut flakes mixture and place on a baking sheet. Repeat with remaining meat.
COCONUT CHICKEN BAKED OR FRIED - MAMA LOVES FOOD
From mamalovesfood.com
Ratings 3Calories 750 per servingCategory Main Course
- Place chicken into a large bowl. Blend together egg whites, lime juice, and honey. Pour it over the chicken and stir well to coat everything. Allow to marinate in refrigerator at least 15 minutes.
- One by one, dredge each piece of chicken first in the tapioca flour mix, then in the remaining marinade, then in shredded coconut.
OVEN FRIED COCONUT CHICKEN - SAVORY NOTHINGS
From savorynothings.com
Ratings 5Calories 569 per servingCategory Main Course
- Prep breading: Combine ingredients for the dry coating in a large zip-loc bag. Combine ingredients for the egg coating in a large bowl. Combine ingredients for the coconut crust in a shallow baking dish.
- Prep: Preheat the oven to 410°Place a baking pan in the oven while it preheats, so the pan can get hot.
- Bread chicken: Place chicken pieces in the bag with the dry coating. Close the bag and shake it well until all chicken pieces are coated. Remove chicken from bag, shaking off any excess coating, and place in the bowl with the egg mix. Toss well until all chicken pieces are coated. Finally, coat chicken pieces one by one with coconut crust, pressing it onto the chicken so it stays on.
- Bake: Remove the pan from the oven and the butter on it. Place chicken on the pan - you may have to bake the chicken in two batches depending on the size of your pan and how thick your chicken pieces are. Do not overcrowd the pan or it will get soggy. Bake for 10 minutes, then carefully flip and bake for another 5-10 minutes, or until chicken is cooked through. If you want, put it under the broiler for 2-3 minutes to crisp up further.
COCONUT CHICKEN TENDERS RECIPE - PUREWOW
From purewow.com
4.3/5 (17)Total Time 35 minsServings 6Calories 680 per serving
- In a large cast-iron skillet or Dutch oven, heat about 3 inches of oil until it reaches 325°F (use an instant-read or deep-fry thermometer). Place a wire rack inside a baking sheet lined with paper towels.
- Line a large plate with several layers of paper towels, and set out three shallow bowls. In the first bowl, whisk together the flour, salt, pepper and cayenne. In the second, whisk the eggs together. In the third, add the coconut.
- Working with one piece at a time, dip the chicken into the flour mixture, then the eggs, then the coconut. Continue until all the chicken is coated, carefully transferring each piece to the prepared rack.
- Working in batches, carefully add the chicken to the oil. Fry, turning once or twice, until it's golden brown and cooked through, 6 to 8 minutes; transfer to the paper-towel-lined plate and season with kosher salt.
CRISPY COCONUT CHICKEN WITH SPICY HONEY ORANGE SAUCE ...
From sallysbakingaddiction.com
4.9/5 (20)Category DinnerServings 4Total Time 1 hr
- If using chicken breasts, pound down and cut into strips. If using boneless, skinless chicken tenders (chicken tenders are the lean strips of meat found attached to the underside of chicken breasts – they can also be purchased separately.) – cut in half lengthwise.
- Preheat oven to 400°F (204°C). Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
- Pulse the shredded coconut in a food processor or blender to break it down into smaller pieces. Alternatively, you can chop it up. Mix it with the Panko in a medium bowl. Set aside. In a second medium bowl, whisk the flour, salt, and pepper together. In a third bowl, whisk the eggs together.
CRISPY COCONUT CHICKEN STRIPS - EASY CHICKEN DINNER IDEA!
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5/5 (5)Calories 509 per servingCategory Chicken
- Dip the chicken strips in the egg mixture to coat, and then into the coconut mixture, coating completely. Transfer the chicken strips onto a plate and repeat the process with all the strips.
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