Baked Coconut Chicken Strips

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These Baked Coconut Chicken Strips just might be your new favorite dinner recipe! They’re coated with a sweet and savory mixture of coconut and panko for maximum crunch, and they’re oven-baked to golden perfection. Pair them with our creamy honey-pineapple dipping sauce or classic sweet chili sauce for a meal that’s both satisfying and delightful.

Baked Coconut Chicken Strips served on a plate with two dipping sauces.

If you’re looking to switch up your dinner routine or need a tasty appetizer that’s sure to impress, our Baked Coconut Chicken Strips are just the ticket. Combining the exotic flair of coconut with the familiar crunch of panko, these oven-baked strips are a healthier alternative to traditional fried chicken, without compromising on texture or taste.

I’m a huge fan of coconut, whether sweet or savory, and these Baked Coconut Chicken Strips are out-of-this-world-delicious. A mixture of coconut and panko crumbs give them a nice crunchy exterior.

Paired with homemade creamy honey-pineapple dipping sauce, these strips make a perfect appetizer or a main course for dinner. And, since I love dipping things. I decided to also pair these guys with a store-bought sweet chili sauce. The chicken goes deliciously with either. You could even serve these with this spicy peach salsa. Yum!

Why You’ll Love This Recipe

  • Enjoy the satisfying crunch of fried chicken without the guilt! These baked coconut chicken strips offer a fantastic, crispy exterior thanks to a combination of panko crumbs and shredded coconut, all while being baked to perfection to keep things lighter and healthier.
  • Dive into versatility with not one, but two dipping sauce options. Whether you opt for the homemade creamy honey-pineapple sauce that balances sweet with a hint of spice or keep it simple with a classic sweet chili sauce, you’re in for a treat that complements the coconut flavor beautifully.
  • Whether you’re cooking for a family dinner, a friendly gathering, or looking for a tasty snack, these chicken strips are sure to impress. Their sweet and savory flavor profile makes them a hit among both adults and kids.
  • The unique combination of sweetened coconut and panko gives these chicken strips a gourmet touch that’s easy to achieve. It’s a simple way to elevate your mealtime without extra effort.
Baked Coconut Chicken Strip on a plate with a fork dipped in pineapple based dipping sauce.

Ingredients

Before we can make these Coconut Chicken Strips, let’s assemble the ingredients. Here’s what you will need:

For the Chicken Strips

  • Chicken Tenderloins: The base of our recipe, these are lean and perfect for quick baking. You can also use chicken breast cut into strips.
  • All-Purpose Flour: It helps the coatings stick to the chicken and adds a bit of crispiness.
  • Kosher Salt and Seasoned Salt: These enhance the natural flavors of the chicken and add depth to the breading.
  • Black Pepper: Adds a slight kick that complements the sweet coconut.
  • Eggs and Milk: Work together as a wash to help the breading adhere perfectly to each strip.
  • Panko Crumbs: Provide the crunchy texture that makes these chicken strips irresistibly crispy.
  • Sweetened Shredded Coconut: Adds a tropical sweetness and unique texture to the outer crust.
  • Extra Virgin Olive Oil: Used for brushing the pan, it helps crisp the chicken strips without them sticking.

For the Sauces

  • Mayonnaise: Creates the creamy base for the homemade dipping sauce.
  • Crushed Pineapple: Infuses the sauce with a sweet, fruity flavor that complements the honey.
  • Fresh Cilantro: Brings a burst of herby freshness to the dipping sauce.
  • Honey: Adds natural sweetness to balance the savory elements of the sauce.
  • Sriracha Sauce: Provides a spicy kick to the creamy dipping sauce.
  • Fresh Lime Juice: Adds a touch of tanginess that brightens up the overall flavors of the sauce.
  • Sweet Chili Sauce: Offers a sweet and spicy dipping option because honestly one sauce is never enough. I like options!
Baked Coconut Chicken Strips on a plate with lime slices.

How to Make

With all of your ingredients gathered, we’re ready to make dinner! I’ll take you through the quick steps below. I’ve also provided a full ingredient list and detailed instructions in the printable recipe card below. 

  1. Begin by preheating your oven 350 degrees F. Brush a non-stick baking sheet with extra virgin olive oil. Set aside.
  2. Gather three bowls. In one bowl, combine flour, salt, seasoned salt, and black pepper. In the second bowl, whisk together the eggs and milk. In the third bowl, combine the coconut and panko.
breading ingredients in bowls for baked Baked Coconut Chicken Strips.
  1. Dip a chicken tenderloin into the flour, shaking off any excess, then into the egg mixture, and finally into the coconut and panko mixture. Place the chicken on the baking sheet. Repeat with all of the chicken.
  2. Bake on the middle of the rack for 15-18 minutes or until the chicken is fully cooked. To prevent the coconut from getting to dark while baking, if necessary, lightly cover the baking sheet with aluminum foil.

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Baked Coconut Chicken Strips  on a sheet pan.
  1. For the creamy honey-pineapple dipping sauce, whisk together all of the ingredients and serve in a small bowl. An additional store-bought sweet chili sauce can also be served alongside the chicken.
hand dipping a Baked Coconut Chicken Strip into dipping sauce.

Frequently Asked Questions

Can I use chicken breasts instead of tenderloins?

Yes, you can use chicken breasts. Just cut them into strips similar in size to tenderloins to ensure they cook evenly and retain moisture.

What can I substitute for panko crumbs if I don’t have them?

If you don’t have panko crumbs, you can use regular breadcrumbs as a substitute. They won’t be as light and crispy as panko, but they will still provide a crunchy coating.

Can I make these chicken strips ahead of time?

You can prepare and bread the chicken strips ahead of time, then refrigerate them until you’re ready to bake. They’re best eaten fresh, but you can reheat them in the oven to maintain their crispiness.

How can I prevent the coconut from burning in the oven?

To prevent the coconut from burning, you can cover the chicken strips with aluminum foil once they are golden brown and continue baking until fully cooked.

Baked Coconut Chicken Strip dipped in sweet chili dipping sauce on a plate with a fork.

More Chicken Recipes You Will Love

Thanks for joining me in whipping up these Baked Coconut Chicken Strips! They’re perfect for sharing, whether you’re gathering around the table for a family meal or entertaining friends. Don’t forget to experiment with the dipping sauces to find your favorite combination. If you try this recipe and love it, please stop back and leave a comment and a 5-star rating below. 

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Baked Coconut Chicken Strips | Inspired by Charm

Baked Coconut Chicken Strips

These Baked Coconut Chicken Strips with Creamy Honey-Pineapple Dipping Sauce will add a bit of tropical flavor to your next dinner.
5 from 1 vote
Print Pin Rate
Course: Main Course
Cuisine: American
Keyword: baked, breaded, chicken
Prep Time: 20 minutes
Cook Time: 18 minutes
Total Time: 38 minutes
Servings: 6
Calories: 475kcal

Ingredients

Chicken Strips

Creamy Honey-Pineapple Dipping Sauce

Instructions

  • Begin by preheating your oven 350 degrees F. Brush a non-stick baking sheet with extra virgin olive oil. Set aside.
  • Gather three bowls. In one bowl, combine flour, salt, seasoned salt, and black pepper. In the second bowl, whisk together the eggs and milk. In the third bowl, combine the coconut and panko.
  • Dip a chicken tenderloin into the flour, shaking off any excess, then into the egg mixture, and finally into the coconut and panko mixture. Place the chicken on the baking sheet. Repeat with all of the chicken.
  • Bake on the middle of the rack for 15-18 minutes or until the chicken is fully cooked. To prevent the coconut from getting to dark while baking, if necessary, lightly cover the baking sheet with aluminum foil.
  • For the creamy honey-pineapple dipping sauce, whisk together all of the ingredients and serve in a small bowl. An additional store-bought sweet chili sauce can also be served alongside the chicken.

Nutrition

Calories: 475kcal | Carbohydrates: 29g | Protein: 29g | Fat: 27g | Saturated Fat: 9g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 135mg | Sodium: 781mg | Potassium: 557mg | Fiber: 2g | Sugar: 13g | Vitamin A: 142IU | Vitamin C: 4mg | Calcium: 45mg | Iron: 2mg

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Recipe Rating




4 Comments

  1. These look so good! I used to love the coconut shrimp at Red Lobster until I developed a severe seafood allergy. The dipping sauce even sounds similar to what they served. Can’t wait to give this a try!

  2. This would awesome with some grilled pineapple spears along side … Who am I kidding? Coconut chicken with pinapple sauce is awesome straight off teh baking sheet! Reminds me of those highly calorific coconut shrimp…