Chicken Strips with a Spiced Coconut Crumb

Chicken Strips with a Spiced Coconut Crumb – Juicy chicken in a coconut crumb. A healthier alternative to fried chicken.

AAH the slow, predictable and ever faltering internet connection in my house has yet again taken away an afternoon of hard graft. I wrote this recipe a couple of days ago and I was so proud of it. Which is a rarity in my world. That is, I rarely read my work and clap my hands in glee but I have started to really practice writing well. That day happened to be the first time ever that I read my work and thought that the writing was the kind of writing I myself would like to read. Oh well, onwards and upwards as they say.

Guys, I have an obsession with lists. I am that list person and always have been. I am also a notebook person. I have lists about lists and other lists that i  scribble on scraps of paper in the middle of the night. My husband hates my lists and thinks they are illegible to all eyes but my own. I have lists of things I want to write about. Things that fascinate or intrigue me. Things that are about self love and happiness and community but also things that people are finally saying out loud.

Such as.. That the food world is severely lacking in diversity. We are talking writers, events, awards.. It is so lacking in diversity, that is uncomfortable to see. Samin Nosrat has talked about this. I have heard her mention it in two podcasts.

She says, diversity in food isn’t that we see one brown person on a food panel. Diversity is when we see so many brown faces in the food world. People of all abilities. When we see a brown person in food, they have to be achieving at a very high level. They have to be the best of the best. There is no room for mediocrity. The same cannot be said for white representation in the food world.

What do you guys think? I think this may just be a UK problem to be honest. I recently saw that a top chef had held an event. Actually 2 top chefs and in each of the events there was one brown face. Almost as if they had been specifically chosen for visibility purposes and as part of a tick box exercise. The food world isn’t lacking in talented multicultural people and the percentages seem off.

Happier topic..How do you feel about Autumn? To me there is something so beautiful about the sun and shadows of Autumn. In my mind, the cold nights, early sunsets and frosty mornings are the perfect time for togetherness and long family walks amongst fallen amber, gold and mahogany leaves. How about you? Are you a lover of Autumn or do you flee the country when it gets cold? I would love to know.

Anyway guys, I hope you love this recipe. Please let me know if you make it and leave a comment if you do.

If you like this, check out this recipe for super crispy baked chicken strips with almond flour.

Chicken Strips with a Spiced Coconut Crumb

Chicken Strips with a Spiced Coconut Crumb - Juicy chicken in a coconut crumb. A healthier alternative to fried chicken.

Course Lunch
Prep Time 30 minutes
Cook Time 14 minutes
Total Time 44 minutes



  • 1.5 lb Chicken Breast Cut in strips
  • 500 ml Buttermilk or Milk with 1 tbsp lemon juice set aside for 10 minutes
  • 1 tsp Onion Powder
  • 1 tsp Garlic Powder
  • 1/2 tsp Dried Parsley
  • 1/2 tsp Dried Marjoram
  • 1/4 tsp Dried Thyme
  • 1 tsp Pepper
  • 1 tsp Salt
  • 1 tsp Sriracha or Tobasco


  • 2 Eggs


  • 50 g Panko Breadcrumbs
  • 70 g Desiccated Coconut
  • 2 tsp Garlic Powder
  • 1/2 tsp Cayenne
  • 1 tsp Smoked Paprika
  • Salt and Pepper
  • Cooking Spray


  1. Preheat oven to 200 C/Gas Mark 6.


  1. Combine all the ingredients in a large bowl and set aside to marinade for 30 - 45 minutes.


  1. Crack the eggs into a bowl and lightly whisk.


  1. Combine the ingredients for the crumb in a shallow plate.


  1. Spray an oven tray with cooking oil spray. 

  2. Dip the chicken pieces in the egg and then the crumb and add to the tray. 

  3. Bake for 12 - 14 minutes. 





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