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Baked Coconut Chicken Strips

These baked coconut chicken strips combine the crunch of a classic fried item with the delightful sweetness of coconut, offering a healthier alternative without sacrificing flavor.
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Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings: 4 servings
Course: Appetizer, Main Course, Snack
Cuisine: American, Tropical
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb chicken tenderloins The main protein source, providing a flavorful and juicy base.
  • 1/2 cup all-purpose flour Acts as a coating base, helping the batter stick to the chicken.
  • 1 tsp kosher salt Enhances the natural flavors of the chicken and the coating.
  • 1 tsp seasoned salt Adds an extra layer of flavor to the chicken.
  • 1/2 tsp black pepper Introduces a mild warmth and balance to the seasoning.
  • 2 large eggs Binds the coating ingredients, adding richness to the process.
  • 2 tbsp milk Contributes to a smoother egg mixture for coating.
  • 1 cup panko Provides an exceptionally crunchy texture to the final product.
  • 1 cup sweetened shredded coconut Imparts a delightful sweetness and chewy texture.
  • 2 tbsp extra virgin olive oil Helps prevent sticking and promotes browning.
Optional Dipping Sauce
  • 1/4 cup sweet chili sauce Serves as a spicy-sweet dipping companion.
  • 1/2 cup mayonnaise Acts as a creamy base for the dipping sauce.
  • 1/4 cup crushed pineapple Adds a tropical sweetness to the dip.
  • 2 tbsp fresh cilantro Provides a fresh, herbaceous note.
  • 1 tbsp honey Enhances sweetness and complements the sauce.
  • 1 tbsp Sriracha sauce Adds a spicy kick to counterbalance the sweetness.
  • 1 tbsp fresh lime juice Brightens up the dipping sauce with acidity.

Method
 

Preparation
  1. Preheat the oven to 350°F and prepare a non-stick baking sheet by brushing it with olive oil.
  2. In a bowl, combine the flour, kosher salt, seasoned salt, and black pepper.
  3. In a separate bowl, whisk together the eggs and milk until well combined.
  4. In another bowl, mix the sweetened shredded coconut and panko together.
  5. Take each chicken tenderloin, dip it first into the flour mixture, then into the egg, and finally into the coconut-panko mixture, ensuring it's well coated.
  6. Place all coated chicken strips on the prepared baking sheet without overcrowding.
Baking
  1. Bake in the preheated oven for 15-18 minutes, or until the chicken is fully cooked, covering with aluminum foil if it starts to brown too quickly.
Dipping Sauce
  1. For the optional dipping sauce, combine all sauce ingredients in a bowl and whisk until smooth. Serve alongside the chicken strips.

Notes

For best results, use fresh chicken tenderloins, coat thoroughly, and consider toasting shredded coconut for a deeper flavor. Monitor baking and cover with foil if necessary.