Coconut Chicken Strips with Pina Colada Sauce
Made-from-scratch breaded coconut breaded chicken strips with a sweet pina colada dipping sauce. You're going to want to add these to your regular meal rotation
Serving8 people
Ingredients
- 2 Tablespoons hot sauce
- 2 Tablespoons lime juice
- 1 ½ cups canned coconut milk
- 6 boneless, skinless chicken breasts, cut into strips
- 2 cups bread crumbs
- 2 cups sweetened coconut flakes
- 1 teaspoon salt
- 1 ½ teaspoon curry powder
- 1 teaspoon onion powder
- ½ teaspoon pepper
- 1 cup sour cream
- 1 cup crushed pineapple, drained well
- 1 cup pina colada drink mix
Instructions
- Combine hot sauce, lime juice, and coconut milk in 2 large plastic ziploc bags or a airtight/leak proof container with a lid.
- Add the chicken to the bag or container and marinate for 2 to 3 hours in the fridge, turning the chicken halfway through so all sides soak in the marinade.
- Preheat oven to 400℉.
- Line a baking sheet with foil and spray with non stick cooking spray.
- Combine bread crumbs, coconut flakes, salt, curry powder, onion powder, and pepper in a shallow bowl.
- Remove chicken from the marinade and roll each strip in the bread crumb mixture.
- Place on the prepared pan and bake for 30 minutes or until juices run clear.
Pina Colada Sauce
- Prepare the pina colada sauce while the chicken is baking by combining sour cream, crushed drained pineapple, and pina colada mix.
- Serve the sauce cold with cooked chicken strips.
Nutrition
Calories: 481 kcal · Carbohydrates: 39 g · Protein: 24 g · Fat: 26 g · Saturated Fat: 19 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 3 g · Trans Fat: 1 g · Cholesterol: 69 mg · Sodium: 764 mg · Potassium: 658 mg · Fiber: 5 g · Sugar: 16 g · Vitamin A: 231 IU · Vitamin C: 9 mg · Calcium: 104 mg · Iron: 3 mg