4 Chicken Breasts (1 lb.), Cut into 1-inch Strips Cut in Half to Make Nuggetts
1 1/2 c. Panko Bread Crumbs
2/3 c. Dessicated Coconut Shreds
3/4 c. Flour
Salt and Pepper to Season Flour
2 Eggs, Beaten with 4 Tbsp. Coconut Milk or Water
Oil Spray
Spicy Greek Yogurt Dip-
1 c. Greek Yogurt
2-3 Tbsp. Asian Chile-Garlic Sauce
1 Small Handful Cilantro Leaves, Chopped
Salt and Pepper to Taste
Instructions
In a bowl, stir together lime juice, zest, light olive oil, ginger, light
soy sauce, garlic and salt. Add the chicken strips and stir until
they're completely coated with the marinade. You can also pour the
marinade with the chicken strips, into a ziplock bag, which is what I
did. Marinate for 4 to 5 hours at the most..stirring the strips in the
bowl of marinade or squeezing around the bag every hour to an
hour and a half to insure even marinating.
Line a large baking sheet with foil sprayed lightly with oil. Mix the
flour, salt and pepper in one bowl, the beaten eggs and coconut
water in a second bowl, and the panko and dessicated coconut in a
third bowl. Remove the chicken strips from the refrigerator. Preheat
oven to 450 degrees F. Lift up each chicken strip and shake off
some of the marinade so it isn't overly-saturated (I just ran two
impeccably clean fingers down each strip, sliding off the extra
marinade). Coat each chicken strip in flour, knocking off the excess,
then dip and coat well in the egg mixture and then dredge it in the
panko - dessicated coconut mixture, pressing it onto each strip.
Place each chicken strip on the oiled baking sheet and continue
until all chicken has been coated.
Lightly spray some oil on the breaded chicken strips, then bake for
20-25 minutes until golden brown. IMPORTANT - Do not let them
sit on the baking sheet once out of the oven. Transfer them to a
rack if not eating within a few minutes, or the bottoms will get
soggy.
Make the Spicy Greek Yogurt Dip. Mix all the ingredients together,
then cover and refrigerate for a few hours to allow the flavors blend.
Originally Submitted
1/7/2015
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