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Crispy Coconut Chicken with Thai Peach Salsa

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Crispy Coconut Chicken with Thai Peach Salsa

This recipe for crispy coconut chicken with our Thai Peach Salsa came out so good and it takes no time at all.  Chicken breasts are cut into strips, dipped in egg wash, dredged in a mixture of flour, shredded coconut and spices and baked. That's about it.  You could pan fry these if you want a crispier browner crust but I was trying to keep this recipe pretty healthy.  Not only can use our Thai Peach Salsa as an accompaniment to these chicken strips, you can use a variety of our condiments as dipping sauces for them - our Jamaican Jerk Pineapple or Spicy Summer Mango Chutney would be fantastic as well.  You could put a couple out on the table and mix it up - a little something for everyone!

Crispy Coconut Chicken with Thai Peach Basil Salsa

1.5 lb boneless chicken breasts cut lengthwise into 1 inch strips
1/2 Cup Flour
1 Cup Shredded Coconut
1 tsp Garlic Powder
1/2 tsp Onion Powder
1 tsp salt
1/4 tsp cracked black pepper
2 eggs whisked
2 Tbs Coconut Oil (warm just a little in microwave so its liquid not solid)
1 Jar Wozz! Thai Peach Basil Salsa (chilled in fridge)

(you can substitute Thai Peach Basil Salsa with a variety of Wozz! Condiments including Wozz! Jamaican Jerk Pineapple Chutney, Wozz! Spicy Summer Mango Chutney, Wozz! Thai Hot Pepper Jelly or Wozz! Green Tomato Jalapeno Spread (all of these would be good with this recipe)


Preheat your oven to bake at 425 degrees.
Line baking sheet with parchment paper.
Cut your chicken breasts lengthwise into 1 inch strips. Set aside.
In a shallow bowl whisk eggs for egg wash.
In another shallow bowl combine flour, coconut, garlic powder, onion powder, salt and pepper.  mix well. this is your dredging bowl.
Take a piece of chicken, dip into egg wash and then coat in flour/coconut mixture, making sure to coat all sides of chicken strips then place onto parchment paper onto baking sheet.  
Once you are finished with all your chicken strips, take your coconut oil (make sure it is in liquid form) and drizzle a little bit of coconut oil over all your chicken strips then put in the oven and baked for approximately 22 minutes.  
Check on them in the oven to make sure you don't over cook them.  You can finish them under the broiler for 2 minutes or so to get them a little crunchy and gold brown on top.  Just keep a good eye on them so they don't burn under the broiler! 

*If you are looking for really brown crispy chicken strips then fry them in oil rather than bake them (all depends on your preference and if you care about the extra calories!)

Remove from oven, arrange on platter and serve with Wozz! Thai Peach Basil Salsa.  Enjoy.


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