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Baked Coconut Chicken Strips

Crispy baked chicken strips coated in coconut and served with a simple tangy sauce.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Servings: 4 servings

Ingredients

  • 1 pound boneless skinless chicken breasts sliced into strips
  • 2 tablespoons extra virgin olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup coconut flakes unsweetened or shredded
  • dipping sauce (optional) your favorite sauce or make the sauce below
  • 1/2 cup ketchup for sauce
  • 2 tablespoons lite soy sauce for sauce
  • 2 tablespoons water for sauce
  • 1/4 teaspoon black pepper for sauce

Instructions

  • Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
  • Pat the chicken strips dry and place them in a bowl; drizzle with the olive oil and toss to coat evenly.
  • In a separate bowl, mix 1/2 teaspoon salt, 1/4 teaspoon pepper, and the coconut flakes.
  • Coat each oiled chicken strip in the coconut mixture, pressing gently so the coconut adheres.
  • Arrange the coated chicken strips in a single layer on the prepared baking sheet, leaving small gaps between pieces.
  • Bake for about 30 minutes, or until the chicken is cooked through and the coconut is golden brown, flipping once halfway through if desired for even browning.
  • While the chicken bakes, whisk together 1/2 cup ketchup, 2 tablespoons lite soy sauce, 2 tablespoons water, and 1/4 teaspoon pepper in a small bowl to make the dipping sauce.
  • Serve the baked coconut chicken strips immediately with the prepared sauce.

Equipment

  • Oven
  • Baking Sheet
  • Mixing Bowls
  • Measuring Cups and Spoons
  • Tongs or fork

Notes

  • Nutrition facts do not include dipping sauce.