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In a medium, shallow dish combine the coconut, panko, salt, pepper, and cayenne. Dip the chicken strips in the egg mixture to coat, and then into the coconut mixture, coating completely. Transfer the chicken strips onto a plate and repeat the process with all the strips.
In a shallow bowl, combine the flour, salt, and black pepper. In another bowl, add the egg. In a third bowl, combine the coconut and breadcrumbs.
Dredge one chicken strip in the flour mixture, then knock off excess. Dredge in egg, and let excess drip. The chicken strips are double dipped in egg and in the coconut-panko mixture to ensure crispiness.
Cooked in an air fryer they are ready in just a few. Crispy Coconut Chicken Strips. If you’re a fan of coconut shrimp and have yet to try this easy, healthy, low carb, and keto firendly Coconut Chicken then you’re seriously missing out!
5 from 1 vote. Print Pin Rate. Prep Time: 10 minutes. Cook Time: 20 minutes.
Total Time: 30 minutes. Coconut Crunch Chicken Strips Ingredients: Peanut (or vegetable) oil, for frying; 2 chicken breasts (skinless and boneless), sliced length-wise into 4 strips, then those strips sliced length-wise in half, making a total of 8 strips per breast; Pinch curry powder; Salt; Pepper; Pinch cayenne pepper; 1/2 cup flour; 2 eggs, whisked; 2 cups sweetened, shredded coconut. Preheat the oven to 400 degrees F. Coat the chicken with the extra virgin olive oil. In a small bowl, mix the salt, pepper and coconut then coat the chicken with this mixture.
Bake in the preheated oven for 30 minutes or until they turn golden brown. how to make coconut chicken strips with pina colada sauce Combine the hot sauce, lime juice and coconut milk in a large plastic zip-top bag. Add chicken to the bag and marinate for 2-3 hours in the refrigerator.
Turn the bag occasionally so all sides soak in the marinade. In a medium bowl, season chicken with ½ teaspoon salt and toss to coat evenly with flour. Dip each chicken piece in egg, letting excess drip off, then roll in coconut, pressing in coconut.
Dredge each chicken tender in the coconut flour, dip in the egg shaking off the excess), and finally press/roll in the coconut flakes. Place on the wire rack. Pour half the coconut milk, the garlic, soy sauce, and lime juice into a resealable plastic zipper bag, and shake to thoroughly combine the marinade. Place the chicken strips into the bag, squeeze several times to coat the chicken with marinade, and refrigerate at least 3 hours.
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