Oven Baked Coconut Chicken Strips

There’s something incredibly comforting about the crispy texture and delightful flavor of Oven Baked Coconut Chicken Strips. As a busy parent, I often find myself searching for easy yet satisfying meals that please the whole family. One evening, after a long day, I decided to whip up these delicious chicken strips. The aroma of toasted coconut filled my kitchen, instantly making my family’s mouths water. As we gathered around the table, I felt the anticipation building. The golden, crunchy exterior promised a delightful bite, while the tender chicken inside assured a hearty meal. They were a hit! Whether served with a sweet dipping sauce or alongside a fresh salad, these strips have become a staple in our household.

What You Need for Oven Baked Coconut Chicken Strips

Cooking is an art that thrives on the quality of ingredients, and the Oven Baked Coconut Chicken Strips are no exception. The combination of chicken tenders, whole-wheat flour, and unsweetened shredded coconut creates a harmonious balance of flavors and textures. Each ingredient plays a vital role, contributing to the crispy exterior and juicy interior that makes these strips irresistible.

• 12 boneless and skinless chicken tenders: The star of the dish, these offer a tender and juicy base for your strips.
• 1/2 cup whole-wheat flour: Provides a light coating that helps the other ingredients stick while adding a bit of nuttiness.
• 1 teaspoon kosher salt: Enhances the flavors of the other ingredients.
• 2 teaspoons garlic powder: Adds an aromatic depth that pairs beautifully with the coconut.
• 1 teaspoon onion powder: Offers a subtle sweetness and additional flavor.
• 3 large egg whites: These help the coating adhere to the chicken tenders.
• 1 cup whole-wheat panko bread crumbs: Creates the crispy layer that’s essential for the perfect bite.
• 1/2 cup unsweetened shredded coconut: Provides a unique flavor and texture, making these strips truly special.
• 2 tablespoons coconut oil: Used to enhance flavor and promote browning in the oven.
• 1 tablespoon honey: A finishing touch that adds a hint of sweetness when drizzled over the hot strips.

How to Assemble Oven Baked Coconut Chicken Strips

The process of making Oven Baked Coconut Chicken Strips is straightforward and fun. Let’s get started on these delicious strips that everyone will love!

1. Preheat your oven to 400 degrees. This temperature ensures that the strips will cook evenly while developing that perfect golden brown color.
2. Rinse the chicken tenders in cool water. Pat them dry with a paper towel and set them aside. It’s essential to have them dry for the coating to adhere properly.
3. In a small mixing bowl, combine the whole-wheat flour, kosher salt, garlic powder, and onion powder. Mixing these dry ingredients beforehand ensures even seasoning.
4. In another small mixing bowl, place the egg whites and lightly beat them with a fork until they’re slightly frothy. This will help the coating stick to the chicken.
5. In a third medium mixing bowl, combine the whole-wheat panko bread crumbs and shredded coconut. This mixture will give your chicken strips that desirable crunchy texture.
6. Now, it’s time to dip the chicken tenders. Start by coating each tender in the flour mixture, ensuring it’s completely covered. Shake off any excess flour.
7. Next, dip the floured tender into the beaten egg whites, coating it thoroughly. This step is critical for the next layer to adhere.
8. Finally, roll the tender in the panko and coconut mixture, pressing lightly to ensure a generous coating. Each tender should be fully covered to achieve the best crispiness.
9. Arrange the coated tenders on a nonstick baking pan. Avoid spraying the pan to let the natural oils from the chicken and coconut oil do their work.
10. Drizzle 1 tablespoon of the melted coconut oil evenly over the strips. This will help them brown beautifully in the oven.
11. Bake the chicken for about 10 minutes before removing the pan from the oven. Carefully turn each tender over, drizzle with the remaining coconut oil, and return to the oven.
12. Continue baking for an additional 10 to 15 minutes until the chicken is cooked through. Use a meat thermometer to check that it reads 165 degrees.
13. When finished, take the tenders out of the oven and drizzle with honey while they’re still hot. This adds a lovely touch of sweetness that balances the savory flavors.
14. Serve the strips with your favorite dipping sauce and enjoy!

Make It Your Own

There are so many ways to put your spin on Oven Baked Coconut Chicken Strips. Here are some ideas to inspire your creativity!

• Storage: Store leftovers in an airtight container in the refrigerator for up to three days. Reheat in the oven to restore crispiness.
• Freezing: Yes, you can freeze the unbaked chicken strips. Just place them in a single layer on a baking sheet until frozen, then transfer to a ziplock bag for up to two months.
• Pairing: These strips go well with a variety of dips like sweet chili sauce, honey mustard, or a zesty yogurt dip.
• Flavor Variations: Experiment with different herbs and spices in the coating to match your taste preferences, such as Italian seasoning or curry powder.
• Health Boost: Add in some ground flaxseeds to the flour mixture for extra fiber and nutrition.

Serve This Oven Baked Coconut Chicken Strips With

When it comes to enjoying your Oven Baked Coconut Chicken Strips, the possibilities are endless! Here are some ideas to consider:

• Fresh Salads: Pair the chicken strips with a crisp garden salad for a light yet satisfying meal.
• Rice and Quinoa: Serve the strips over a bed of fluffy rice or quinoa to make it a fulfilling dinner.
• Vegetable Sides: Roasted or steamed vegetables are a great accompaniment, providing a colorful and nutritious addition.
• Wraps or Sandwiches: Use the strips to make delicious wraps with lettuce, tomatoes, and your favorite sauce.
• Picnic Treat: These strips are perfect for outdoor gatherings or picnics, served cold or at room temperature with dips.
• Kids’ Lunchboxes: Slice the strips into bite-sized pieces for a fun lunchbox treat that kids will love.

FAQ

Conclusion

These Oven Baked Coconut Chicken Strips are a game-changer for busy weeknights. They bring together crispy texture and succulent chicken, making them a favorite in our home. I encourage you to try making these delicious strips—your family will thank you! Not only are they easy to prepare, but they also serve as a perfect meal prep option. Enjoy them with your favorite sides or sauces and savor every bite.

Oven Baked Coconut Chicken Strips

Craving something crispy and delicious? Try these Oven Baked Coconut Chicken Strips. They’re easy to make, bursting with flavor, and perfect for a quick weeknight dinner. Bite into the crunchy coating and enjoy the juicy chicken inside—your family will love them!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 6 servings

Course: Dinner, Side Dishes

Cuisine: American

Calories: 265

Ingredients Equipment Method Notes

Ingredients

  

• 12 pieces boneless and skinless chicken tenders
• 1/2 cup whole-wheat flour
• 1 teaspoon kosher salt
• 2 teaspoons garlic powder
• 1 teaspoon onion powder
• 3 large egg whites
• 1 cup whole-wheat panko bread crumbs
• 1/2 cup shredded coconut
• 2 tablespoons coconut oil
• 1 tablespoon honey

Equipment

• Oven
• Mixing Bowl
• Frying Pan
• Baking Sheet
• Food Processor

Method

 

1. Preheat your oven to 400 degrees. This temperature ensures that the strips will cook evenly while developing that perfect golden brown color.
2. Rinse the chicken tenders in cool water. Pat them dry with a paper towel and set them aside. It’s essential to have them dry for the coating to adhere properly.
3. In a small mixing bowl, combine the whole-wheat flour, kosher salt, garlic powder, and onion powder. Mixing these dry ingredients beforehand ensures even seasoning.
4. In another small mixing bowl, place the egg whites and lightly beat them with a fork until they're slightly frothy. This will help the coating stick to the chicken.
5. In a third medium mixing bowl, combine the whole-wheat panko bread crumbs and shredded coconut. This mixture will give your chicken strips that desirable crunchy texture.
6. Now, it’s time to dip the chicken tenders. Start by coating each tender in the flour mixture, ensuring it's completely covered. Shake off any excess flour.
7. Next, dip the floured tender into the beaten egg whites, coating it thoroughly. This step is critical for the next layer to adhere.
8. Finally, roll the tender in the panko and coconut mixture, pressing lightly to ensure a generous coating. Each tender should be fully covered to achieve the best crispiness.
9. Arrange the coated tenders on a nonstick baking pan. Avoid spraying the pan to let the natural oils from the chicken and coconut oil do their work.
10. Drizzle 1 tablespoon of the melted coconut oil evenly over the strips. This will help them brown beautifully in the oven.
11. Bake the chicken for about 10 minutes before removing the pan from the oven. Carefully turn each tender over, drizzle with the remaining coconut oil, and return to the oven.
12. Continue baking for an additional 10 to 15 minutes until the chicken is cooked through. Use a meat thermometer to check that it reads 165 degrees.
13. When finished, take the tenders out of the oven and drizzle with honey while they’re still hot. This adds a lovely touch of sweetness that balances the savory flavors.
14. Serve the strips with your favorite dipping sauce and enjoy!

Notes

Store leftovers in an airtight container in the refrigerator for up to three days. Reheat in the oven to restore crispiness.

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Meet Delilah Moon

We eat with our eyes first, and I strive to capture the energy of our food through photography. I am deeply involved in the cooking process, styling our dishes to show you exactly how appetizing they can be. I hope this recipe inspires you to get creative and confident in your own kitchen.