Coconut Chicken Strips

Recipe by: Erin

Juicy, crispy, and delicious, these coconut chicken strips are easy to make and are sure to please both adults and children alike!

5 from 1 vote

Prep Time 10

Cook Time 15

Total Time 25

Course Main Course

Cuisine American

Servings

Calories 486 kcal

Cut chicken into strips.
1.5 pounds chicken breast, cut into strips
Place eggs in a shallow bowl and beat lightly.
Place 5-6 pieces of chicken at a time in egg mixture, and toss to coat.
2 eggs
Combine coconut flakes, flour, and seasonings in a large zip-top bag.
Remove chicken from the egg mixture and let excess egg drip off, then place in coconut mixture. Toss to coat and press coconut into the chicken. Repeat until all chicken is coated.
1 cup unsweetened coconut flakes, ½ cup all-purpose flour, 1 teaspoons salt, ½ teaspoon black pepper, ½ teaspoon garlic powder
Heat oil in a large skillet, just below medium heat. Once the oil is hot, place chicken in a single layer in pan. You may need to cook in batches.
Heat oven to 175 degrees.
Cook 3-4 minutes, until the bottom half of chicken pieces are opaque. Flip over and cook an additional 3-4 minutes, until golden brown. The internal temperature of the chicken should read 165 degrees.
Place cooked chicken on a baking sheet in the oven to keep warm while you cook the remaining batches.
2 tablespoons canola or coconut oil
Serve warm, with your favorite dipping sauces.

The nutritional facts provided are only estimates. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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