SERVES: 4 | TIME: 60 mins. | SKILL SET: Easy
- 2 chicken breasts, cut into strip
- 3/4 cups of coconut flakes
- 1/2 cup of panko crumbs
- 2 egg whites
- 1/2 cup of flour
- 4 tablespoon oil (I used coconut oil for this particular dish, but vegetable works, too)
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Preheat the oven to 400 degree F.
Mix the panko crumbs, coconut flakes, salt and pepper together, then create an assembly line for breading the chicken strips. Following in this order: flour, egg whites, coconut/panko mix. Begin dredging the chicken strips one by one.
Once the chicken strips are all coated, heat a frypan on medium heat with oil and place the strips into the pan to cook for 2-3 minutes. All you want is a nice golden crust.
Lay the chicken strips on a cooking rack placed over a cookie sheet. Place in the oven for 10 minutes to cook all the way through.
Serve up with a tasty side and dipping sauces. My favourite dipping sauce for this is VH Sweet Thai Chili .