Coconut Chicken Strips. My youngest's favorite meal is fried chicken cutlets. And while I am never one to turn away a piece of crispy chicken, I can say that switching up the usual breadcrumbs for coconut (in the case) is a welcome variation! Even my non-coconut loving child loves these!

Sweet and savory, these Baked Coconut Chicken Strips have a great flavor, and make for a speedy weeknight dinner. Generously grease two rimmed baking sheet with cooking spray. Toss coconut with oil in a shallow bowl. You can cook Coconut Chicken Strips using 10 ingredients and 7 steps. Here is how you cook that.

Ingredients of Coconut Chicken Strips

You need 1 of large pack boneless skinless chicken, cut into strips.
Prepare 2 of eggs.
You need 2 tablespoons of milk.
Prepare 1/8 teaspoon of black pepper.
Prepare of Sprinkle salt.
Prepare 2 cups of sweetened coconut flakes.
It's 1/2 cup of bread crumbs.
It's 1 tablespoon of garlic powder.
Prepare 1/2 teaspoon of parsley flakes.
It's of Butter cooking spray.

In another shallow bowl, whisk eggs until well beaten. Toss strips of chicken in the flour mixture, then dip in the eggs, and lastly roll in the coconut flakes being sure to coat well. Combine the hot sauce, lime juice and coconut milk in a large plastic zip-top bag. Turn the bag occasionally so all sides soak in the marinade.

Coconut Chicken Strips instructions

Place your eggs, milk, salt and black pepper into a bowl and beat with a whisk, set bowl to the side.........
Take your coconut flakes, bread crumbs, garlic powder and parsley flakes and place them into a large zip lock baggie......Shake well......
Take your cleaned chicken strips and place them into the bowl with the eggs, turning to coat evenly......
Now take those chicken strips and place them into the zip lock baggie with the dry ingredients, turn to coat, repeat until all chicken strips are coated........
Place each coated chicken strip into a large baking pan that has been coated with butter cooking spray.......Then lightly spray chicken strips with the cooking spray......Discard any remaining leftover wet and dry ingredients........
Place chicken strips in a preheated 400 degree oven and bake for 30- 40 minutes, or until chicken strips are golden.........
Serve with my Sweet and Spicy Apricot Dipping sauce and my Sautéed Garlic Spinach and enjoy 😉!!!!!.

You may use vegetable oil instead of coconut oil, however, you will sacrifice the light flavor of the coconut oil. These coconut-panko crusted chicken strips are crispy, crunchy, and oil-free. The chicken strips are double dipped in egg and in the coconut-panko mixture to ensure crispiness. Cooked in an air fryer they are ready in just a few minutes. They are moist and tender on the inside.