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Coconut Chicken Strips
servings
Ingredients
  1. 1/3 cups Flour, All-purpose
  2. 2 large Egg Whites lightly beaten
  3. 3/4 cups Breadcrumbs, Panko
  4. 1/2 cups Coconut, Shredded Unsweetened
  5. 1 lb Chicken Breast, Boneless & Skinless cut lengthwise into 12 (1/2-inch-thick) strips
  6. 1/4 tsp Black Pepper
  7. 1/8 tsp Kosher Salt
  8. 3 tbsp Mayonnaise
  9. 2 tsp Rice Vinegar
  10. 2 tsp Sriracha
  11. 2 tsp Soy Sauce, Low Sodium
Steps
  1. 1 Preheat oven to 450°. Place a foil-lined baking sheet in oven as it preheats.
  2. 2 Place flour in a shallow dish. Place egg whites in a shallow dish. Combine panko and coconut in a shallow dish. Sprinkle chicken with pepper and salt. Dredge half of chicken in flour; dip in egg whites. Dredge in panko mixture, pressing to adhere. Place chicken on prepared baking sheet; coat chicken with cooking spray. Repeat procedure with remaining chicken.
  3. 3 Bake at 450° for 6 minutes on each side or until done.
  4. 4 Combine mayonnaise and remaining ingredients in a small bowl.
  5. 5 Serve chicken with dipping sauce.