TDM CCN Header

20 October 2016

Baked Coconut Chicken Strips


Coconut-coated chicken strips dipped in savory soy-ketchup are hard to resist. Between kids and adults, these are definitely a big hit! In my own table, little hands and big hands join in plunging their chicken strips in the quick and simple homemade sauce which is basically a combination of soy sauce and ketchup (yes, they do blend well together). If you are looking for a quick and easy recipe to serve on your next party, then this is the right one.


The great thing about these Baked Coconut Chicken Strips is that instead of using the usual batter to coat the chicken, I just used extra virgin olive oil and coconut flakes then baked them instead of frying them in hot oil. That makes them quite light! While waiting for them to cook, a swift mixing of the soy sauce and ketchup can make the delicious transformation to the already finger-licking goodness of the chicken and coconut. My advice is to eat them while they are still hot because that's when their flavors and tenderness are at their peak.

To get the full recipe of these Baked Coconut Chicken Strips, you can get it at Skinny Ms., a site dedicated to healthy living. You can also check out more of my recipes at my Profile Page there.