Imagine biting into a crispy, golden chicken strip that instantly whisks you away to a sun-soaked beach paradise. These Coconut Crusted Chicken Strips aren't just another boring dinner recipe – they're a flavor explosion that combines the crunch of coconut, the tenderness of perfectly cooked chicken, and a creamy pineapple dipping sauce that will make your mouth water. Whether you're looking to spice up your weeknight meals or impress guests with a restaurant-quality dish, this recipe is about to become your new culinary superstar!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Asian
Serves: 4 servings
Ingredients
- 1 lb chicken breast, cut into strips
- 1 cup shredded coconut
- 1 cup breadcrumbs
- 2 eggs
- 1/2 cup all-purpose flour
- 1/2 cup mayonnaise
- 1/4 cup crushed pineapple
- 1 tablespoon lime juice
Instructions
- Prepare the chicken by cutting boneless chicken breasts into even, 1-inch wide strips. Pat the chicken strips dry with paper towels to ensure better coating adhesion.
- Set up a three-station breading station: First bowl with flour seasoned with salt and pepper, second bowl with beaten eggs, third bowl mixed with shredded coconut and breadcrumbs.
- Dredge each chicken strip first in seasoned flour, shaking off excess. Then dip into beaten eggs, and finally coat thoroughly with coconut-breadcrumb mixture, pressing gently to ensure even coating.
- Preheat oven to 425°F (218°C). Line a baking sheet with parchment paper and lightly spray with cooking oil to prevent sticking.
- Arrange breaded chicken strips on prepared baking sheet, ensuring they are not touching. Lightly spray strips with cooking oil to help achieve golden, crispy exterior.
- Bake for 15-20 minutes, turning halfway through, until chicken is golden brown and internal temperature reaches 165°F (74°C).
- While chicken bakes, prepare dipping sauce by mixing mayonnaise, crushed pineapple, and lime juice in a small bowl. Refrigerate until ready to serve.
- Remove chicken from oven, let rest for 3-5 minutes. Serve hot with chilled pineapple-coconut dipping sauce.
Tips
- Pat the chicken strips completely dry before breading to ensure the coating sticks perfectly and gets extra crispy.
- Use fresh, high-quality shredded coconut for the best flavor and crunch.
- Don't skip spraying the chicken with cooking oil before baking – this helps achieve that gorgeous golden-brown exterior.
- Use a meat thermometer to ensure chicken reaches exactly 165°F for safe, juicy results.
- For extra flavor, consider adding a pinch of garlic powder or cayenne to your coconut-breadcrumb mixture.
- Let the chicken rest for a few minutes after baking to help retain its moisture and make the coating adhere better.
- The dipping sauce can be prepared ahead of time and stored in the refrigerator, making meal prep even easier.
Nutrition Facts
Calories: 480kcal
Carbohydrates: 35g
Protein: 35g
Fat: 25g
Saturated Fat: 15g
Cholesterol: 150mg
