Get ready to embark on a culinary vacation with these irresistible Coconut Chicken Strips that promise to turn an ordinary meal into a tropical flavor explosion! Imagine crispy, golden-brown chicken coated in a crunchy coconut embrace, paired with a tangy Pina Colada dipping sauce that will make your taste buds dance. Whether you're looking to spice up your weeknight dinner or impress guests at a summer gathering, this recipe is your ticket to a delicious escape without leaving your kitchen.
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Cuisine: Tropical
Serves: 4 servings
Ingredients
- 1 lb chicken breast, cut into strips
- 1 cup shredded coconut
- 1 cup breadcrumbs
- 2 eggs, beaten
- 1/2 cup mayonnaise
- 1/4 cup pineapple juice
- 1 tablespoon lime juice
Instructions
- Prepare the chicken by cutting boneless, skinless chicken breasts into even, uniform strips approximately 1-inch wide and 3-4 inches long. Pat the chicken strips dry with paper towels to ensure better coating adherence.
- Create three separate shallow dishes for breading: - First dish: Mix breadcrumbs and shredded coconut - Second dish: Beat eggs thoroughly - Third dish: Leave empty for coated chicken
- Preheat the oven to 425°F (218°C). Line a baking sheet with parchment paper or lightly grease with cooking spray to prevent sticking.
- Dip each chicken strip first into beaten eggs, ensuring complete coverage, then roll in the coconut-breadcrumb mixture, pressing gently to help coating adhere completely.
- Arrange coated chicken strips on the prepared baking sheet, leaving space between each strip for even cooking. Lightly spray or brush strips with olive oil to help achieve golden crispiness.
- Bake in preheated oven for 12-15 minutes, turning once halfway through, until chicken is golden brown and internal temperature reaches 165°F (74°C).
- While chicken bakes, prepare Pina Colada Dipping Sauce by whisking mayonnaise, pineapple juice, and lime juice until smooth and well combined.
- Remove chicken from oven and let rest for 3-5 minutes to retain moisture. Serve hot with prepared dipping sauce on the side.
Tips
- Pat the chicken strips completely dry before breading to ensure the coating sticks perfectly and becomes extra crispy.
- For maximum crunch, press the coconut-breadcrumb mixture firmly onto the chicken to create a thick, even coating.
- Use a meat thermometer to check that chicken reaches exactly 165°F (74°C) for food safety without overcooking.
- For extra flavor, consider adding a pinch of cayenne or garlic powder to the coconut-breadcrumb mixture.
- If you want an even crispier result, you can briefly broil the chicken for 1-2 minutes at the end of cooking.
- Make sure to let the chicken rest after cooking to help retain its moisture and ensure tender, juicy meat.
- The Pina Colada dipping sauce can be prepared ahead of time and refrigerated, allowing flavors to meld together.
Nutrition Facts
Calories: 480kcal
Carbohydrates: 25g
Protein: 35g
Fat: 28g
Saturated Fat: 15g
Cholesterol: 150mg
