I first made this recipe a few weeks ago, and since then it has been continually popping up on our weekly dinner menu because neither of us can get enough of them. They remind me of the chicken fingers of my youth, but with the extra crunch and flavour of the coconut flakes.
I’ve been making them in large quantities because they also make great leftovers. You can slice them up and toss them in a salad really easily, or even toss them into a wrap.
What you’ll need:
- 1 cup unsweetened coconut flakes
- 3/4 cup breadcrumbs
- 1 tsp salt
- 1/2 tsp pepper
- 1/2 tsp garlic powder
- 1/8 tsp paprika
- 2 eggs, lightly beaten
- 1/2 cup flour
- 2 lbs chicken breast, cut into strips
- 1/3 cup butter, melted
Preheat oven to 400°F. Line a baking sheet with parchment paper.
In a shallow bowl, combine coconut flakes, breadcrumbs and seasoning. Stir with a fork to combine. In another shallow bowl, beat the eggs. Place the flour in a third shallow bowl.
Lay the coated chicken strips on the parchment lined baking sheet. Drizzle all chicken strips with the melted butter. Bake for 15 minutes, flip and bake for another 10 minutes.
Serve with your favourite dipping sauce. I like to sprinkle dried parsley leaves into ranch dressing, stir and then let it sit for a minute.