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Oven Baked Coconut Chicken Strips

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!
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
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.