Imagine biting into a crispy, golden-brown chicken strip that instantly whisks you away to a sun-soaked beach with its irresistible tropical flavors. These Coconut Chicken Strips with Pina Colada Sauce are not just a meal, they're a culinary vacation that combines the crunch of perfectly toasted coconut with tender, juicy chicken and a creamy, tangy sauce that will make your mouth water. Whether you're looking to spice up your weeknight dinner or impress guests with a dish that screams summer, this recipe is your ticket to flavor paradise!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Tropical
Serves: 4 servings
Ingredients
- 1 lb chicken breast, cut into strips
- 1 cup shredded coconut
- 1 cup breadcrumbs
- 2 eggs, beaten
- 1/2 cup pineapple juice
- 1/2 cup coconut cream
- 1 tbsp lime juice
Instructions
- Prepare the chicken by cutting boneless chicken breasts into even, uniform strips approximately 1-inch wide and 3-4 inches long.
- Create three separate shallow dishes for breading: - First dish: Mix breadcrumbs with 1/4 cup shredded coconut - Second dish: Beat eggs thoroughly - Third dish: Spread remaining shredded coconut
- Season the chicken strips lightly with salt and black pepper before coating.
- Dredge each chicken strip first through breadcrumb-coconut mixture, then dip in beaten eggs, and finally coat completely with remaining shredded coconut, pressing gently to ensure coconut adheres.
- Preheat oven to 425°F (218°C) and line a baking sheet with parchment paper or lightly greased aluminum foil.
- Arrange coated chicken strips on prepared baking sheet, ensuring they are not touching each other.
- Bake for 15-20 minutes, turning once halfway through, until golden brown and internal temperature reaches 165°F (74°C).
- For Pina Colada Sauce, whisk together pineapple juice, coconut cream, and lime juice in a small saucepan over medium heat until slightly thickened.
- Remove chicken from oven and let rest for 3-5 minutes before serving with warm Pina Colada Sauce on the side.
Tips
- Ensure even-sized chicken strips for consistent cooking and a professional presentation.
- Pat chicken dry before breading to help the coating adhere better.
- Press the coconut coating firmly to create a crispy, complete exterior.
- Use a meat thermometer to guarantee the chicken reaches the safe internal temperature of 165°F.
- For extra crispiness, you can briefly broil the strips for 1-2 minutes at the end of cooking.
- Let the chicken rest after baking to help retain its juices and maintain maximum tenderness.
- Serve the Pina Colada Sauce warm for the best flavor and texture experience.
- For a gluten-free version, substitute breadcrumbs with almond flour or gluten-free panko.
Nutrition Facts
Calories: 459kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 186mg
