Coconut Chicken Strips

Tender chicken tenders coated in a thick layer of shredded coconut and panko, baked until deeply golden and crisp, served with a sweet chili dipping sauce.

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Prep Time 15

Cook Time 20

Total Time 35

Course Dinner

Cuisine American

Servings Servings

Equipment

Rimmed baking sheet used to bake the coated chicken strips
Wire Rack used to elevate the strips on the baking sheet for even crisping on all sides
Shallow bowls (3) used to set up the breading station
Cutting board used to trim the chicken tenders
Chef's knife used to trim any uneven pieces
Measuring Cups used to portion the coconut and panko coating

Ingredients

Coconut Coating

1½ cups unsweetened shredded coconut 135 g
¾ cup panko breadcrumbs 60 g
½ teaspoon salt 3 g
¼ teaspoon garlic powder 0.75 g
¼ teaspoon black pepper 0.5 g

Breading Station

½ cup all-purpose flour 63 g
¼ teaspoon salt 1.5 g
2 large eggs
2 tablespoons coconut milk 30 ml

Chicken

1½ pounds chicken tenders 680 g
Cooking spray or 2 tablespoons melted coconut oil for the rack

Dipping Sauce

½ cup sweet chili sauce 120 ml
1 tablespoon lime juice 15 ml

Instructions

Preheat the oven to 425°F (220°C). Set a wire rack on a rimmed baking sheet and lightly coat the rack with cooking spray.
Set up three shallow bowls: the first with flour and salt mixed together, the second with eggs and coconut milk whisked together, and the third with shredded coconut, panko, salt, garlic powder, and black pepper combined.
Pat the chicken tenders dry with paper towels.
Working one at a time, dredge each tender in the flour and shake off the excess, dip it in the egg mixture and let the excess drip off, then press it firmly into the coconut-panko mixture, turning to coat all sides and pressing gently so the coating adheres.
Place the coated tenders on the prepared wire rack in a single layer with space between each piece.
Lightly spray the tops of the coated tenders with cooking spray, or brush with a small amount of melted coconut oil.
Bake for 18 to 22 minutes, until the coconut coating is deeply golden brown and the chicken is cooked through to an internal temperature of 165°F (74°C).
Stir together the sweet chili sauce and lime juice in a small bowl to make the dipping sauce.
Serve the chicken strips immediately alongside the dipping sauce.

Notes

Unsweetened shredded coconut is strongly preferred. Sweetened coconut burns faster at high oven temperatures and makes the coating taste like a dessert rather than a savory crust.
Pressing the coconut coating firmly onto each piece is the most important step. A coating that isn't pressed in will fall off during baking.
The wire rack is essential. Without it, the bottom of the strips sits in moisture and turns soft. The rack allows hot air to circulate underneath for crisping on all sides.
For extra golden color, switch the oven to broil for the final 2 minutes, watching closely.
Leftovers reheat well in a 375°F oven for 8 to 10 minutes. Avoid the microwave, which makes the coating soft.
Swap chicken tenders for chicken breast cut into strips of similar size if tenders are unavailable.
Macros estimate (per serving, based on 4 servings, without dipping sauce): Calories ~370 | Protein ~38g | Fat ~14g | Carbs ~22g

Keyword chicken, coconut

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