Coconut Chicken Strips

Wednesday, September 28, 2011

These crispy homemade chicken strips have just a subtle hint of coconutty sweetness to them that makes them perfect for dipping in a sweet and sour sauce.  I made some of them baked and the others fried and either way, my family devoured them like hungry hyenas.  The baked version wasn't quite as crisp or golden as the fried version, but they still tasted excellent and would be perfect for those with an aversion to frying.  My hubby recommends some Polynesian sauce from Chick-fil-a as a dipping sauce, but any sweet and sour type sauce would be perfect.  :)  

Recipe Adapted from Budget Bytes

Click here for printable recipe. 


The ingredients:


2 lbs. boneless, skinless chicken breasts  (about 3-4 large breasts)
3/4 cup flour
1 tsp. salt
3 large eggs
1/2 cup coconut milk
1-1/2 cups plain bread crumbs
1-1/2 cups shredded coconut, pulsed in the blender
1/2 cup vegetable oil, divided  (oil is not needed if baking instead of frying)
1 cup sweet and sour sauce (or sweet chili sauce)

Directions: 
Trim fat from chicken and cut each breast diagonally into 6 thin strips.  Prepare your breading station by gathering 3 medium size bowls.  In the first bowl, combine the flour and salt.  In the second bowl, combine the eggs and coconut milk and whisk together until well combined.  In the third bowl, stir together the plain bread crumbs and pulsed shredded coconut. 


Dredge the chicken strips in the flour/salt mixture, then dip in the coconut milk/egg mixture.  Lastly, coat each chicken strip in bread crumb/coconut mixture.  Place on plate and set aside. 

FRYING DIRECTIONS: Heat 1/4 cup oil in a large heavy duty skillet over medium/high heat.  When oil is hot (when a small pinch of flour will sizzle when sprinkled over oil), and place 6 coated chicken strips in the hot oil at once, taking care to make sure none of the strips are touching each other.  Fry the strips for 2-3 minutes on each side or until they are golden brown and crispy.  When strips are done, use tongs (or 2 spatulas) to remove the chicken and place on a paper towel lined plate.  Cook subsequent batches in the same manner, adding oil and allowing it to reheat when necessary.  NOTE: If you have opted not to cut your chicken into thin strips, then you will need to bake the chicken after frying in order to ensure that it is cooked all the way through. 


BAKING DIRECTIONS:  Place chicken strips in baking pan (take care to make sure they're not touching) and bake uncovered at 400 degrees for 20 minutes or until golden brown and cooked through.    NOTE:  Baking time will be longer, if you did not cut the chicken into strips before cooking. 

Serve hot with sweet and sour sauce or sweet chili sauce. 

Enjoy! 


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3 comments:

Romney Family September 29, 2011 at 9:52 AM  

Those look amazing and we love coconut in our house. I am definitely adding this to my to try list!!!

teresa September 29, 2011 at 1:11 PM  

so yummy! i love coconut chicken!

Anonymous,  June 9, 2013 at 9:33 PM  

I made both chicken strips and shrimp by this recipe tonight. I used plain pinko. Baked some of chicken, fried some and also fried the shrimp. Served with Red Hot sweet chili (Albertson's). My husband loved it as did I. Definitely a recipe to keep handy.

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My name is Lara and while I'm definitely not a gourmet cook, I do love preparing tasty, healthy meals for my family. Finding new recipes to try and sharing the ones we've already fallen in love with is a passion I've had since college and the reason why I've started this blog! With five kids, I'm usually in a hurry, so you'll find most of these recipes kid friendly and simple to make.

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