This. Is. Amazing.  Siracha coated chicken strips, covered with panko and coconut, then baked to crispy perfection.  Oh my.

time: 10 minutes prep, 30 minutes baking
makes: 2 servings
2 boneless, skinless chicken breasts, sliced into strips
1 egg
1/2 cup coconut flakes
1 cup panko or bread crumbs
1 T. Siracha
1/2 tsp salt

In a bowl, whisk the egg, Siracha, and salt together.  Toss in the chicken to coat.

In another bowl, mix the panko and the coconut together and add the chicken pieces one by one.  Coat each piece, remove it, then coat the next.

Place them on a baking sheet or rack.  Bake at 350' until browned.  Cook time depends on the size of the chicken strips, so just check them after 15 minutes to see if they are cooked through.

Enjoy!  These make great lunches if you have a toaster oven at work as they reheat very well!

1 comment:

  1. These look amazing and crunchy and flavorful and somewhat healthy!. Will definitely have to try these out on the husband!