Crispy Coconut Chicken Strips

Crispy coconut chicken strips are a tasty weeknight dinner! This recipe is simple to make, with loads of crunch and flavour. All it takes is a few pantry ingredients and 30 minutes.

Serves 4

Effort: Easy/Moderate

Prep time: 15 minutes

Cook time: 20 minutes

Ingredients

• 2 Eggs
• 1/3 Cup milk
• 1 Cup shredded coconut (not desiccated coconut)
• 1.5 Cups panko bread crumbs
• 1/2 Cup flour
• 1/4 tsp chili powder
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/2 tsp black pepper
• 500g Chicken breasts, cut into strips (approximately 18 strips)

Instructions

1. Preheat the oven to 200°C/180°C fan.
2. In a bowl, whisk together the eggs and milk.
3. In a shallow dish, combine the coconut and panko bread crumbs. In another dish, mix the flour, chili powder, garlic powder, salt, and pepper.
4. Dip the chicken strips first in the flour mixture, then in the egg mixture, and finally in the coconut crumb mixture, coating completely. Transfer the chicken strips to a plate and repeat the process with all the strips.
5. Place the coated chicken strips on a lined baking sheet and spray lightly with oil. Bake for 20 minutes, turning them once halfway through.

Serve hot with satay dipping sauce, if desired.

Hints & Tips

• Option to Fry: Fill a frying pan 1/3-inch deep with oil (we recommend peanut oil). Heat the oil over medium heat until small bubbles form when the back of a wooden spoon is placed in the oil. Fry the chicken in batches, being careful not to overcrowd the pan. Fry 2-3 minutes on each side until golden brown.
• Chicken: Using chicken breast in this recipe, cutting each breast in half before slicing will give you more chicken strips and reduce cooking time.