Baked Coconut Chicken Strips


2 large boneless, skinless chicken breasts
White flour
2 eggs
Splash of milk
Salt and Pepper
Equal parts unsweetened coconut and panko bread crumbs
Olive oil spray (can sub other cooking spray)


  1. Preheat oven to 400°.
  2. Place chicken breasts in a large zip-top bag and pound down to about 1/2″ thickness. Slice into 3/4″ strips.
  3. Mix panko and coconut in one bowl, season with salt and pepper. In a separate bowl, whisk together eggs and splash of milk. In a third bowl, add the flour.
  4. Dredge the chicken strips starting in the flour, then the egg mixture and then ending by pressing into the coconut/panko mixture. Lay onto a greased baking sheet. Spritz tops of strips with olive oil spray.
  5. Bake 10-12 minutes, flipping halfway through cooking time, or until cooked through. Serve with sweet chili sauce to dip.

Recipe from

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