Coconut-Crusted Chicken Strips

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. 

Enjoy!
 - Mandi

To make your Coconut-Crusted Chicken Strips, slice 1½ lbs. chicken breast into thin strips. 

Coconut-Crusted Chicken Strips Prep

Season with 1 tsp. each of Garlic Pepper Seasoning and Ultimate Steak™ Seasoning

Coconut-Crusted Chicken Strips Prep

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. 

Coconut-Crusted Chicken Strips Prep

Next, roll in egg mixture.

Coconut-Crusted Chicken Strips Prep

Coconut-Crusted Chicken Strips Prep

Then coconut flakes. 

Coconut-Crusted Chicken Strips Prep

Place on a greased baking sheet. 

Coconut-Crusted Chicken Strips Prep

Coconut-Crusted Chicken Strips Prep

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.

Dipping Sauce Prep

Refrigerate until ready to serve.

Dipping Sauce Prep

Enjoy!

Coconut-Crusted Chicken Strips



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Coconut-Crusted Chicken Strips

Ingredients

Directions

Serve it tonight: Preheat oven to 400°. Season chicken strips with 1 tsp. each of Garlic Pepper Seasoning and Ultimate Steak™ Seasoning. Combine flour, remaining 1 tsp. Garlic Pepper Seasoning and paprika in a shallow dish. Combine eggs, water and Rustic Herb Seasoning in a medium bowl. Place coconut in a separate shallow dish. Roll chicken strips in flour, egg mixture, then coconut. Place on a greased, foil-lined 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.

Freezer it for later: In a gallon resealable freezer bag combine chicken strips and 1 tsp. each of Garlic Pepper Seasoning and Ultimate Steak™ Seasoning. In a quart resealable freezer bag combine remaining 1 tsp. Garlic Pepper Seasoning and paprika. In a quart freezer bag add Rustic Herb Seasoning. In a quart freezer bag add the coconut flakes. Combine all bags in a gallon resealable freezer bag. Seal well, label and freeze. Thaw completely. Add flour to Garlic Pepper Seasoning and paprika mixture and prepare as directed above.

Serve with honey mustard or barbecue sauce and fresh veggies.

Tips and Hints

  • Do not cut chicken strips too thick or it will increase the cooking time.
  • I turned on our oven broiler for the last couple of minutes to "crisp" up the strips and add color.
  • If you have a couple of kids that don't like coconut, just don't complete the final step. Simply coat in flour, egg mixture and then flour again. You can spray these with a little cooking spray to help them get a bit crispier.
  • Serve with multiple dipping sauces.
  • Next time I might make half chicken and half shrimp. The recipe would work great for either.
  • If you make the Piña Colada Dipping Sauce, you will likely have leftovers. No fear, it's delicious! Try it on a spinach and berry salad, your favorite wrap (or lettuce wrap), or dip your fruit in it.
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