These coconut-crusted baked chicken strips from Clean Eating have all the crispy, crunchy goodness of fried chicken, but they’re better for you. The subtle, sweet coconut flavor is complemented by a smoky, tangy barbecue sauce that’s sure to satisfy.
Coconut Chicken Strips Ingredients Chicken Strips Barbecue Sauce Directions Preheat oven to 400°F. Line a large rimmed baking sheet with parchment paper; brush with oil. Prepare chicken strips: Set out three shallow dishes. In the first dish, stir together flour, garlic powder, onion powder and paprika. In the second dish, add eggs. In a third dish, add coconut. Sprinkle chicken with salt and black pepper. Working with 1 strip at a time, dredge chicken in flour mixture, turning to coat, then dip into egg, letting excess drip back into dish. Press both sides of chicken into coconut. Arrange chicken on prepared sheet. Bake, turning once, until golden and no longer pink inside, 20 to 25 minutes. Meanwhile, prepare barbecue sauce: In a small saucepan, bring all sauce ingredients, plus 1/3 cup water, to a simmer over medium-high heat; reduce heat to low and cook, stirring occasionally, until thickened, 20-25 minutes. Serve with chicken. Tip: The barbecue sauce recipe makes a bit more than you’ll need for the chicken. Store the leftovers in an airtight container for up to 2 weeks. Use it to brush on chicken or pork in the last few minutes of cooking. Nutrition Information Serves: 4 | Serving Size: 1/4 of chicken and 2 tablespoons sauce Per serving: Calories: 355; Total Fat: 11g; Saturated Fat: 8g; Monounsaturated Fat: 2g; Cholesterol: 156mg; Sodium: 424mg; Carbohydrate: 36g; Dietary Fiber: 4g; Sugar: 11g; Protein: 28g Nutrition Bonus: Potassium: 225mg; Iron: 14%; Vitamin A: 6%; Vitamin C: 6%; Calcium: 8%
