Coconut Chicken Strips
30 minutes
Main Dish
0 of 1
Ingredients
-
1/3 cups (≈41.7gestimated from: Wheat flour, white, all-purpose, enriched, bleached [cup]) Flour, All-purpose - 2large (≈66gestimated from: Egg, white, raw, fresh [large]) Egg Whites lightly beaten
-
3/4 cups (≈81gestimated from: Bread crumbs, dry, grated, plain [cup]) Breadcrumbs, Panko -
1/2 cups (≈46.5gestimated from: Nuts, coconut meat, dried (desiccated), sweetened, shredded [cup, shredded]) Coconut, Shredded Unsweetened - 1lb (453.6glb → g) Chicken Breast, Boneless & Skinless cut lengthwise into 12 (1/2-inch-thick) strips
-
1/4 tsp (≈0.6gestimated from: Spices, pepper, black [tsp, ground]) Black Pepper -
1/8 tsp (≈0.4gestimated from: Salt, Kosher [cup] - MANUAL/WEBSITE: Diamond Crystal (http://www.seriouseats.com/2013/03/ask-the-food-lab-do-i-need-to-use-kosher-salt.html)) Kosher Salt - 3tbsp (≈41.4gestimated from: Salad dressing, mayonnaise, regular [tbsp]) Mayonnaise
- 2tsp (≈10gestimated from: Vinegar, distilled [tsp]) Rice Vinegar
- 2tsp (≈10.2gestimated from: Sauce, peppers, hot, chili, mature red, canned [cup]) Sriracha
- 2tsp (≈10.6gestimated from: Soy sauce made from soy and wheat (shoyu), low sodium [tsp]) Soy Sauce, Low Sodium
Steps
- 1 Preheat oven to 450°. Place a foil-lined baking sheet in oven as it preheats.
- 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 Bake at 450° for 6 minutes on each side or until done.
- 4 Combine mayonnaise and remaining ingredients in a small bowl.
- 5 Serve chicken with dipping sauce.
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