Coconut Chicken Strips
Coconut Chicken Strips with a delicious dipping sauce.
These are a cinch to make and no deep frying required. Simply bake them in your oven. The Dipping Sauce really sets these Coconut Chicken Strips apart from other recipes. You might want to make a double batch if you are serving them to guests, they won’t last long!
COCONUT CHICKEN STRIPS
Ingredients:
- 1 Lb. Boneless Skinless Chicken Breasts (about 3 Chicken Breasts), cut into strips (3″x 1″)
- 2 Cups Panko Bread Crumbs
- 1 Cup Sweetened Coconut
- 2 Eggs, beaten
- 2 Tablespoons Dijon Mustard
- Dipping Sauce (recipe to follow)
Directions:
1. Heat oven to 375 degrees.
2. Mix Dijon Mustard with Eggs in a bowl.
3. Mix Coconut and Panko Bread Crumbs in a separate bowl.
4. Spray a baking sheet with non-stick baking spray.
5. Dredge the Chicken Strips in the Egg mixture followed by dredging in the Coconut mixture, then place Chicken Strips tightly together on the prepared baking sheet.
6. Bake for 20-25 minutes all ovens cook differently so check the Strips at the 15 minute mark. You are looking for the Strips to start turning golden brown and the Chicken should be done when internal temp is 165 degrees.
7. Serve with Dipping Sauce.
DIPPING SAUCE RECIPE
Ingredients:
- 1 Cup Apricot Preserves
- 2 Tablespoons Dijon Mustard
- 2 Teaspoons Hot Sauce
Directions:
1. Place all ingredients in a small mixing bowl. Whisk until well combined.
2. Place the bowl in the microwave, heat for about 1-2 minutes, then whisk the Sauce again.
Recipe By: Hot Dish Homemaker
