I need sunshine. I need sunshine BADLY. I suspect most of us who live in this part of the country – or even anywhere in the United States during the winter months – share my sentiments. (Or, is it desperation?)
It’s the time of year when I’m ready to shed the vestiges of winter for the spoils of spring, but the one thing I’m not quite ready to give up is my cold-weather comfort foods.
This coconut chicken is a marriage of comfort (baked, crunchy chicken), sunshine and lightness. Because when I think of coconuts, I think of Hawaii, and Hawaii is a warm tropical place where there’s plenty of sunshine and light during some of the dreary days of winter.
This recipe is baked, not fried, so you can even imagine yourself on a beach in a bikini.
This week, Brookshire’s chicken breasts or tenders are on sale, so you can transport to the tropics with this family-friendly recipe.
Baked Coconut Chicken Strips
3-4 boneless, skinless chicken breasts or 6-8 tenders, pounded to 1/2-inch thickness and cut into strips
1/2 cup flour
1/2 tsp seasoned salt
1 Tbs water
2 cups coconut flakes
sweet & sour sauce or Asian sweet chili sauce, for dipping
Preheat oven to 400° F. Lightly grease a baking sheet.
Whisk together flour and seasoned salt in a small bowl. Whisk together eggs and water in a second bowl. Place coconut flakes in a third bowl.
Toss strips of chicken in the flour mixture, and then dip in the eggs. Lastly, roll in the coconut flakes, being sure to coat well. Place on prepared baking sheet. Bake for 15-20 minutes until golden and chicken is cooked through. Serve warm with dipping sauce of choice.
Nutritional Information: Calories Per Serving: 401, Calories from Fat: 172, Fat: 19 g, Cholesterol: 169 mg, Sodium: 301 mg, Potassium: 401 mg, Carbohydrates: 18 g, Fiber: 4 g, Sugar: 3 g, Protein: 39 g
View this recipe to print or add items to My Shopping List.