Dreaming about the tropics? Here is a good way to stop dreaming and start living. Making this spicy coconut tenders at home would get you closer to the tropics (at least your taste buds would).
I would have to say, anything coconut just does this for me. You can tell am from the tropics, eh? Probably that is why.
So, if you love coconut shrimp, then it is only natural for you love this Crispy Caribbean Coconut Chicken Strips. The nutty flavor of the coconut adds so much more to this  chicken strips, it not only enhances it’s  flavor , but also only adds great texture rendering a moist tender chicken.
Now , this recipe  comes together in an easy process. Cut the chicken in desired size or buy chicken tender/ fingers. Most supermarkets carry it.
Add the spices to the coconut and bread crumbs, whisk eggs. Dip, coat  bake or fry. How easy is that!
Here, I offered two options  baked  or fried. You get to pick.
The baked version is hassle free, healthy and delicious. You can shift your focus on something else while it is baking. It turns tout crisp and pale golden all around.Like this!
On the other hand, the fried version is ; Â moist, not healthy , crispy and finger licking good. It turns out a deep brown color. Like this.
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As soon as these come out of the fryer they are AMAZING! Confused? Yeah, that is how I felt . I could not tell the difference  after a while.
Bottom line, they both taste Great! Words can describe it. Pick one and go for it.
Fear not! The coconut flavor it is not too over-powering. It yields a mild flavor yet succulent taste. Great for adults and kids -they just might go bananas over these.
Enjoy!
Crispy Baked Coconut Chicken
Ingredients
- 1 pound chicken breast
- 1 Large egg
- ½ cup flour
Seasoned Coconut Mixture
- 1/2 cup bread crumbs
- 1 1/2 cups dried grated coconut
- 1- teaspoon garlic powder
- 1 teaspoon dried thyme
- 1- teaspoon paprika
- ¾ teaspoon salt
Pineapple Marmalade Dip (optional)
- 1- cup pineapple marmalade
- 2 Tablespoon Dijon mustard
- 2- tablespoon mayonnaise
Instructions
- Prepare the Marmalade Dip, if desired : In a medium bowl, combine the marmalade, mustard and mayonnaise. Cover and refrigerate for at least several hours to allow flavors to blend
- Preheat oven to 450°F. Align cookie sheet with parchment or foil paper, coat with cooking spray.
- Cut chicken into strips of bite size pieces. Meat is always easy to cut when it is slightly frozen.
- Whisk the egg in a medium-mixing bowl. Set aside
- In another bowl, mix breadcrumbs, coconut flakes, garlic powder, thyme, paprika and salt
- Dip each chicken tender first in flour, egg and then roll in seasoned coconut mixture. Press the coconut mixture very well into the chicken strips to coat them thoroughly.
- Place on prepared baking sheet.
- Bake until chicken is cooked through and the coating is starting to brown, 20-25 minutes – turn chicken after 10 minutes. Serve the chicken with Pineapple dip.
- If frying chicken , heat oil to 375°. Fry chicken, a few pieces at a time, for 2-3 minutes on each side or until no longer pink and golden brown. Drain on paper towels.
Nutrition Information:
Lauren says
I’m confused about the pineapple marmalade dip. The ingredient list calls for mustard and mayo, while the directions say to mix the marmalade with garlic and ginger. Which is correct?
ImmaculateBites says
It’s mustard and mayo. Recipe had been updated . Thanks for bringing this to my attention.
ImmaculateBites says
Interesting that you brought this up, Didina. Am sure coconut milk will add some moistness to it . I have not made these chicken strips lately . Next time I do would definitely have to experiment more. Bread crumbs certainly provides that added layer and prevents it from drying up.
Didina Gnagnide Angorinie says
Yeah, next time I will marinate them in coconut milk and use more breadcrumbs vs coconut flakes, those are tasty but suck up lots of water! Thanx for the reply
Didina Gnagnide Angorinie says
Dear Imma, I tried the recipe. The flavor was good but they were a bit dry (I baked them). I’m pretty sure that if I had fried them they would have been fine, but for the future: do you think marinating the meat in some liquid (coconut milk, beer) would help with the moistness if I’m gonna bake them? One reason for the dryness might be that I used fine corn meal instead of flour and corn crumbs instead of panko because I just love corn; every other time I made this substitution in other recipes it worked fine though. What do you think?
Brenda says
What type of bread crumbs. How much. Thanks
ImmaculateBites says
1/2 cup Panko bread crumbs preferably.
Ihjaz Ahmad says
Oh my goodness, this looks delicious! I’m definitely making this! thanks for sharing!
Kristi @ Inspiration Kitchen says
These look really good – glad to have found your blog.
ImmaculateBites says
Thanks kristi, nice of you to take the time to comment.
Librarian Lavender says
This looks like a perfect summer recipe! I don’t have any holiday plans, but with food like this I can bring the holiday to me!