Coconut Chicken Strips. In a medium, shallow dish combine the coconut, panko, salt, pepper, and cayenne. 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.

In another shallow bowl, whisk eggs until well beaten. Sweet and savory, these Baked Coconut Chicken Strips have a great flavor, and make for a speedy weeknight dinner. Coconut crunch chicken strips, lightly coated in shredded coconut, are my wonderfully crispy, fun, and extra delicious take on traditional chicken strips! You can have Coconut Chicken Strips using 10 ingredients and 7 steps. Here is how you cook it.

Ingredients of Coconut Chicken Strips

You need 1 of large pack boneless skinless chicken, cut into strips.
It's 2 of eggs.
It's 2 tablespoons of milk.
Prepare 1/8 teaspoon of black pepper.
Prepare of Sprinkle salt.
You need 2 cups of sweetened coconut flakes.
You need 1/2 cup of bread crumbs.
You need 1 tablespoon of garlic powder.
It's 1/2 teaspoon of parsley flakes.
It's of Butter cooking spray.

With a creamy and mildly sweet and spicy honey-mango sauce for dipping, these strips are a finger-licking favorite for both kids and adults alike! how to make coconut chicken strips with pina colada sauce. Combine the hot sauce, lime juice and coconut milk in a large plastic zip-top bag. Turn the bag occasionally so all sides soak in the marinade. Mix together coconut, flour, salt, pepper and garlic powder in flat dish.

Coconut Chicken Strips step by step

Place your eggs, milk, salt and black pepper into a bowl and beat with a whisk, set bowl to the side.........
Take your coconut flakes, bread crumbs, garlic powder and parsley flakes and place them into a large zip lock baggie......Shake well......
Take your cleaned chicken strips and place them into the bowl with the eggs, turning to coat evenly......
Now take those chicken strips and place them into the zip lock baggie with the dry ingredients, turn to coat, repeat until all chicken strips are coated........
Place each coated chicken strip into a large baking pan that has been coated with butter cooking spray.......Then lightly spray chicken strips with the cooking spray......Discard any remaining leftover wet and dry ingredients........
Place chicken strips in a preheated 400 degree oven and bake for 30- 40 minutes, or until chicken strips are golden.........
Serve with my Sweet and Spicy Apricot Dipping sauce and my Sautéed Garlic Spinach and enjoy 😉!!!!!.

Dip chicken strips into egg, then coat with coconut mixture. Place in shallow baking pan and drizzle with melted butter. Make sauce by combining apricot preserves and dijon mustard. Pour half the coconut milk, the garlic, soy sauce, and lime juice into a resealable plastic zipper bag, and shake to thoroughly combine the marinade. Reserve the rest of the coconut milk.