Coconut Crusted Chicken Strips

These Coconut Crusted Chicken Strips made with whole grain cereal are sweet and crunchy and very simple to make! They are oven baked and made without egg. A vegan egg was used instead!

Course lunch, Main Course, Salad

Cuisine American

Diet Low Fat

Prep Time 10

Cook Time 20

Total Time 30

Servings people

Calories 88kcal

Author Jillian Schneider

Equipment

blender
baking pan
shallow dish

Ingredients

2 egg whites OR if you happen to not have eggs or prefer not to use eggs, then you can use vegan eggs, which is what I did. If you want the vegan egg you will need ground flaxseed combine 1 tbsp of flaxseed meal with 3 tbsp of water to make 1 vegan egg and let sit for 5 minutes before using. For this recipe use 2 tbsp of flaxseed meal and 6 tbsp of water
3 cups whole-grain cereal crushed to crumbs
½ tsp kosher salt
¼ tsp ground black pepper
1 lb boneless skinless chicken breast cut into strips
1 cup shredded coconut flakes

Instructions

Preheat oven to 400°F and line a baking sheet with foil or parchment and set aside.
Put the egg whites in a small, shallow bowl and whisk with a fork until frothy OR if you prefer the vegan egg, mix 2 tbsp of flaxseed meal and 6 tbsp of water in a small bowl and let sit for 5 minutes before using.
Put the cereal, coconut, salt, and pepper into a food processor (or blender) and pulse to combine. Transfer to another shallow bowl.
Next, dredge the chicken strips in the egg white or vegan egg mix using a fork to avoid touching the chicken or you can get down and dirty and use your hands. Then, dip the chicken into the coconut mixture pressing down to make sure the coating really sticks. Coat both sides of chicken.
Place the coated strips on a baking sheet lined with parchment paper or foil and bake 20 minutes, until the chicken is cooked through. Serve on a salad or with your favorite dipping sauce!

Notes

What can my child do? Your kids can help dump all the ingredients that go into the blender and hit the pulse button.

Not a fan of coconut? These chicken strips are just as delicious simply crusted with the crushed whole-grain cereal. Give Raisin Bran a try. The added raisins are out of the world when baked!

Your leftover chicken strips can be stored in an airtight container in fridge for 2 to 3 days or if you want to freeze them place in a freezer bag, seal, and place in freezer for up to 3 months.

Nutrition