Baked Coconut Chicken Strips
Crispy, coconut-coated chicken strips baked to perfection! A healthier twist on a classic favorite that's quick and easy to make.
Servings: 4 servings
Ingredients
For the Chicken Strips:
- 1 pound boneless, skinless chicken breasts sliced into strips
- 2 tablespoons extra virgin olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup unsweetened coconut flakes or shredded coconut
For the Dipping Sauce:
- 1/2 cup ketchup
- 2 tablespoons lite soy sauce
- 2 tablespoons water
- 1/4 teaspoon pepper
Instructions
Directions:
- Step 1: Preheat Your Oven - Begin by preheating your oven to 400°F (200°C) to ensure even baking.
- Step 2: Prepare the Chicken Strips - In a large bowl, combine the sliced chicken breasts with extra virgin olive oil, salt, and pepper. Toss to coat.
- Step 3: Coat with Coconut - Spread coconut flakes on a separate plate. Press each chicken strip into the coconut to coat both sides.
- Step 4: Arrange on Baking Sheet - Line your baking sheet with parchment paper and place the coconut-coated chicken strips in a single layer.
- Step 5: Bake - Bake the strips for 15-20 minutes, or until golden brown and cooked through (internal temperature should reach 165°F).
- Step 6: Make the Dipping Sauce - Whisk together ketchup, lite soy sauce, water, and pepper in a small bowl.
- Step 7: Serve - Let the chicken strips cool slightly before serving with the dipping sauce.
Equipment
- Baking Sheet
- Parchment Paper
- Bowl
- Whisk or fork
- Meat Thermometer
Notes
- For extra flavor, marinate chicken strips in yogurt or buttermilk before coating.
- Try adding spices like paprika or garlic powder to the coconut for a flavor boost.
- These chicken strips can be frozen uncooked; just bake from frozen when ready.