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Homemade Baked Coconut Chicken Strips photo

Baked Coconut Chicken Strips

This Baked Coconut Chicken Strips recipe is a deliciously crispy, guilt-free twist on a classic favorite!
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Appetizer, Main Dish
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken Strips:
  • 1 pound boneless, skinless chicken breasts cut into strips
  • 2 tablespoons extra virgin olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup coconut flakes unsweetened or shredded

Equipment

  • Cutting Board
  • Sharp Knife
  • Baking Sheet
  • Parchment paper
  • Mixing bowls

Method
 

Preparation Steps:
  1. Preheat your oven to 400°F (200°C).
  2. Slice the chicken breasts into strips, ensuring they are uniform in size for even cooking.
  3. In a mixing bowl, combine the chicken strips with olive oil, salt, and pepper. Toss until well-coated.
  4. In another bowl, place the coconut flakes. Take each chicken strip and press it into the coconut, ensuring it is well-coated.
  5. Line a baking sheet with parchment paper. Lay the coconut-coated chicken strips in a single layer.
  6. Bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the coconut is golden brown.
  7. While the chicken is baking, whip up a quick dipping sauce by mixing ketchup, soy sauce, water, and pepper until smooth.
  8. Once the chicken strips are golden and crispy, serve warm with your dipping sauce on the side.

Notes

  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Freeze cooked strips in a single layer on a baking sheet for up to 2 months.
  • To maintain crispiness, reheat in the oven rather than the microwave.