Awesome Coconut Chicken Strips

Louise Scofield


I have been looking endlessly for a great coconut chicken recipe and have yet to find what I was looking for so I decided to create my own. I was dismayed at always finding coconut shrimp recipes and being a hater of seafood....Soooo here is my creation and I hope you love it as much as I do! I just had it for lunch today!

★★★★★ 2 votes
4-8 depending on what you use it for
35 Min
30 Min


2 lb
chicken breast halves, skinless and boneless (can thaw in coconut milk)
1 1/3 c
shredded coconut
saltine crackers
1/4 c
white flour
1/4-1/2 tsp
cayenne pepper
1/2 tsp
each-garlic powder, fresh ground black pepper, paprika
1 tsp
1/4 tsp
onion powder
1/2 c
melted butter
additional flour for dipping


1/3 c
both sour cream and buttermilk
1 Tbsp
raw or white sugar
1 tsp
minced garlic
1/2 tsp
1/2-1 tsp
cayenne pepper to taste


1cut thawed chicken into strips at desired width and pat dry with paper towels
2mix all the dry ingredients in a bowl wide enough for dipping strips, stir until ingredients are completely mixed.
3put eggs in a separate flat dish and whisk with fork
4put additional flour in flat bowl for dipping
5Line up dipping bowls and dip chicken strips first in flour, then in egg and then in coating mixture
6Place chicken strips in a cake pan or cookie sheet which has been sprayed with cooking spray
7Melt butter a drizzle a small amount over each strip
8Place pan in a 350 degree oven and bake for about 30 minutes gently turning them after 15 minutes. Be sure and check the strips to make sure they are done with no pink inside and enternal temp of 165
9While chicken is baking blend the dipping sauce ingredients together in a small bowl and whisk until blended
10Remove strips onto a plate and enjoy with dipping sauce (or without)! Yummy

About this Recipe

Course/Dish: Chicken, Poultry Appetizers