Coconut Chicken Strips
Coconut Chicken Strips

Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, coconut chicken strips. One of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Coconut Chicken Strips is one of the most favored of recent trending meals in the world. It is enjoyed by millions every day. It’s simple, it is fast, it tastes yummy. They’re fine and they look wonderful. Coconut Chicken Strips is something which I have loved my whole life.

These low FODMAP coconut chicken strips are anything but boring! Crispy, crunchy, coconutty chicken breasts- and a low FODMAP BBQ Sauce on the side for dippin'. Coat each chicken strip in the coconut flour, then dunk in the egg and coconut milk mixture and finally coat in the shredded coconut.

To get started with this particular recipe, we have to prepare a few ingredients. You can cook coconut chicken strips using 10 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Coconut Chicken Strips:
  1. Get 1 large pack boneless skinless chicken, cut into strips
  2. Get 2 eggs
  3. Take 2 tablespoons milk
  4. Take 1/8 teaspoon black pepper
  5. Prepare Sprinkle salt
  6. Make ready 2 cups sweetened coconut flakes
  7. Get 1/2 cup bread crumbs
  8. Prepare 1 tablespoon garlic powder
  9. Take 1/2 teaspoon parsley flakes
  10. Get Butter cooking spray

Crispy chicken strips are everyone's favorite… until you stop and think about what is in them. This coconut chicken recipe is seriously that simple. Using the coconut flour and flakes ensures that. Coconut crunch chicken strips, lightly coated in shredded coconut, are my wonderfully crispy, fun, and extra delicious take on traditional chicken strips!

Instructions to make Coconut Chicken Strips:
  1. Place your eggs, milk, salt and black pepper into a bowl and beat with a whisk, set bowl to the side……..
  2. Take your coconut flakes, bread crumbs, garlic powder and parsley flakes and place them into a large zip lock baggie……Shake well…..
  3. Take your cleaned chicken strips and place them into the bowl with the eggs, turning to coat evenly…..
  4. Now take those chicken strips and place them into the zip lock baggie with the dry ingredients, turn to coat, repeat until all chicken strips are coated…….
  5. Place each coated chicken strip into a large baking pan that has been coated with butter cooking spray…….Then lightly spray chicken strips with the cooking spray……Discard any remaining leftover wet and dry ingredients…….
  6. Place chicken strips in a preheated 400 degree oven and bake for 30- 40 minutes, or until chicken strips are golden……..
  7. Serve with my Sweet and Spicy Apricot Dipping sauce and my Sautéed Garlic Spinach and enjoy 😉!!!!!

With a creamy and mildly sweet and spicy. We love the hint of toasted coconut flavor in Coconut Chicken Strips and Basmati Rice. These coconut-crusted baked chicken strips from Clean Eating have all the crispy, crunchy goodness of fried chicken, but they're better for you. The subtle, sweet coconut flavor is complemented by a. Carefully dip chicken strips first into the flour, then into the eggs, and finally into the coconut flakes.

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