I adore football season. I adore Sundays in front of the TV, watching game after game. Yesterday was a bit of a stressful afternoon as I watched my beloved Giants just barely secure the win. But, it was a great game and a win is a win.
For football Sundays, I usually try to make something that can easily be eaten while game watching. This was one of the new recipes I tried this year, and one of my new favorites. These chicken strips are baked, making them a healthier option, but they’re just as good as their deep-fried cousins.
Crunchy Coconut Chicken Strips
(adapted from Budget Bytes)
1 lb. boneless, skinless chicken breasts
1/4 c. milk
1/4 c. flour
1 c. panko breadcrumbs
1 c. sweetened, shredded coconut
1/2 t. salt
Sweet chili sauce, for dipping
Preheat the oven to 400F degrees. Cut the chicken into strips.
In one shallow bowl, whisk together the egg, milk and flour. In another shallow bowl, mix together the panko, coconut and salt.
Dip each chicken strip into the egg mixture and then in the panko mixture, coating well.
Arrange on a lined baking sheet and bake for 25-30 minutes, or until then are cooked through and golden brown.
Serve with sweet chili sauce for dipping.