We were looking for something a bit different for dinner. It was great to find a classic, recognizable kid-favorite with a flavor twist that made it enjoyable for me, too! Coconut-Crusted Chicken Strips are easy to make, plus you can make them as a freezer meal if you're looking to have a quick, weeknight meal all ready to go.
I'd recommend a few different dipping sauces. Some of us like honey mustard, some of us like BBQ sauce and some of us really like that oh-so-familiar dipping sauce from a very popular restaurant that typically pairs well with coconut shrimp. Check it out below.
To make your Coconut-Crusted Chicken Strips, slice 1½ lbs. chicken breast into thin strips.
Combine 2/3 cup flour, remaining 1 tsp. Garlic Pepper Seasoning and 1-2 tsp. paprika in a shallow dish. Combine 2 eggs, 2 Tbsp. water and 2 tsp. Rustic Herb Seasoning in a medium bowl. Place 2 cups coconut flakes in a separate shallow dish.
Roll chicken strips in flour.
Next, roll in egg mixture.
Then coconut flakes.
Place on a greased baking sheet.
Bake 12 minutes; turn. Bake for an additional 5-8 minutes, until browned and the internal temperature reaches 165°. Salt and pepper to taste.
To make a delicious Piña Colada Dipping Sauce to accompany your chicken strips, simply follow these directions.
Mix 1 cup Greek yogurt, ½-1 cup non-alcoholic Piña Colada Drink Mix, 8 oz. can crushed pineapple (drained) and 1 Tbsp. fresh lemon juice in a bowl.
Refrigerate until ready to serve.