Ever get tired of the same old thing for dinner? Chicken strips might be super easy and a perfect option for busy weeknights. I mean, 20 minutes and you’ve got dinner. The kiddos won’t even have a chance to ask for a snack more than… say 5 or 6 times…
Coconut Chicken StripsPrint Recipe
- 1 cup flaked unsweetened coconut
- 1 cup flour
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/4 tsp garlic powder
- 1/4 tsp ground ginger
- 1 egg, lightly beaten
- 1/3 cup melted butter
- 3 chicken breasts
- **Dipping Sauce
- 1/2 cup of peach preserves or orange marmalade (or try some of both!)
- 2 TBSP Dijon Mustard
In a large, shallow bowl (or a ziplock bag), combine the coconut, flour, and spices.
Crack the egg into a bowl and lightly whisk with a fork.
Cut chicken breasts into strips.
Dip chicken breasts into the egg, shaking off any excess.
Coat the chicken strips in the breading mixture and place on a cookie sheet.
When all the chicken strips are on the cookie sheet, spoon a little bit of melted butter over each one.
Bake in a preheated 400 degree oven for 25 minutes, or until done.
Mix together well and enjoy!