Summer is here! Today is the first official day of summer. It is a scorcher in this area. I’m trying to stay hydrated. I even gave up my second cup of coffee because I was concerned I would get too dehydrated. Me + heat = hot mess. Thankfully, I baked this chicken dish before the heat wave hit.
I spotted this recipe on my Secret Recipe Club assignment for May. I was intrigued by the use of flaked coconut in the breading mixture. The coconut gives the chicken a unique kind of crunch. I paired the chicken with some mango salsa. The combination is simple and refreshing especially as a light summer dish!
You can find the recipe for the Mango Salsa here.
Coconut Crusted Chicken recipe was adapted from Living Lou.
Coconut Crusted Chicken Strips
Yield: 16 servings
Prep Time: 10 minutes
Cook Time: 20-25 minutes
Total Time: 30-25 minutes
The spicy bite of the chicken is balanced by the refreshing blend of flavors in the mango salsa.
4 chicken breasts, cut into 1 inch strips
1/2 cup gluten free flour
1 1/2 cups unsweetened coconut flakes
1/2 cup gluten free Panko breadcrumbs
2 teaspoons chili powder
1 teaspoon paprika
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon hot sauce
Preheat oven to 450 degrees.
Place a baking rack on a large baking sheet and spray the rack with non-stick spray.
Using two bowls, prepare the ingredients. In the first bowl whisk together the flour, coconut flakes, breadcrumbs and spices. In the second bowl whisk the two eggs and hot sauce together.
To prepare the chicken strips, coat in egg mixture and then roll in flour mixture.
Place chicken strips on the baking rack and bake for 20-25 minutes or until cooked through.
More recipes with coconut and/or mango that you might enjoy: