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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.
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Print Recipe
Prep Time 30 minutes
Cook Time 14 minutes
Total Time 44 minutes
Course Lunch

Ingredients
  

Marinade

  • 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

Egg

  • 2 Eggs

Crumb

  • 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

Instructions
 

  • Preheat oven to 200 C/Gas Mark 6.

Marinade

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

Eggs

  • Crack the eggs into a bowl and lightly whisk.

Crumb

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

Bake

  • Spray an oven tray with cooking oil spray. 
  • Dip the chicken pieces in the egg and then the crumb and add to the tray. 
  • Bake for 12 - 14 minutes. 
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