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...
And while the kiddos might never tire of chicken strips (as long as the Ranch dressing and ketchup holds out, that is), there are times when the adults at the table just really can't eat the same exact thing for one more meal. So I made a spin-off. Except this spin off is way, way better than Fear the Walking Dead.
These coconut infused chicken strips are perfectly dippable - and kids and adults alike will love them! Plus the dipping sauce recipe below is a fun change to normal dipping sauces you usually see. It's kind of a tropicaly-honey mustard type sauce. Your whole family will love these!
Coconut Chicken Strips Recipe
Prep Time: 10 minutes
Cook Time: 25 minutes
Ingredients (4 servings)
- 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
- 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!
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