Coconut-Crusted Chicken Strips

If you serve these crispy chicken strips as a snack at a party or picnic, the ingredients will suffice for a larger number of people (6 - 8). If you serve them for lunch or dinner, they will satisfy a wider range of hungry eaters.

Details

  • Preparation Time: 20 minutes
  • Cooking Time: 34 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 8

Ingredients

  • 1 kg Meat, chicken, breasts

  • 0.25 teaspoons Salt, table

  • 0.25 teaspoons Spices, pepper, black

  • 80 g Wheat flour, white, multi-purpose

  • 2 piece Egg, fresh

  • 2 spoons Water

  • 2 spoons Soy sauce, tamari

  • 100 g Coconut, flakes

  • 100 g Breadcrumbs, dried

  • pieces Oil, vegetable oil, canola

Steps

  1. Preheat the oven to 200 degrees Celsius. Rinse the chicken breasts under running water and thoroughly dry them with paper towels. Cut them in half lengthwise and slice into long strips, approximately 3 cm wide. Season with salt and freshly ground pepper.

  2. Prepare two shallow plates: on one, sprinkle flour, and on the other, mix breadcrumbs and coconut. In a deep plate, beat the eggs with a hand whisk and mix with water and soy sauce. First, coat the chicken strips in flour, then dip them into the egg mixture, and finally roll them in the breadcrumb and coconut mixture. Place the breaded strips on a plate or tray.

  3. Heat the oil well in a deep pan (or wide pot) and fry the breaded chicken strips in batches. Turn them during frying so they become golden brown on both sides (approximately 2 to 3 minutes per side). Remove the fried strips with a slotted spoon and place them on a plate lined with paper towels.

  4. Once all the strips are fried, arrange them on a baking sheet lined with parchment paper and place them in the preheated oven for 10 minutes. Serve the chicken strips with your choice of side dish and/or various sauces.

Nutrition Information (Per 100g)

  • Calories: 219.71 kcal
  • Fat: 10.54 g
    • Saturated Fat: 4.52 g
  • Carbohydrates: 12.04 g
    • Sugars: 0.41 g
  • Protein: 16.7 g
  • Fiber: 0.34 g

Advice

Fry in a large amount of fat. The food should float in it. For frying, use fats that do not contain water, such as coconut oil or good quality oil. The frying fat is hot enough when small bubbles form around a wooden spoon handle.