Crispy Coconut Chicken Strips (Bataille Food #111)

bakingwithnessa

These Coconut Chicken Strips are crispy and super delicious! Best of all they are cooked in the oven and not fried in oil!

Prep Time 5

Bake / Cook Time 18

Total Time 23

Course Main Course

Cuisine American

Servings 9

Place your Medium bonMAT™ on the top of your Medium Perforated Baking Sheet. Set aside.
Preheat oven at 400F/200C.

In your mixing bowl, combine the coconut Skyr yogurt, Chipotle Mustard and Lavender Honey. Set aside.
Slice your chicken thighs into strips of even thickness (9 total). Add them to your yogurt preparation and turn to coat. Set aside to marinate while preparing the next step.
Place the corn flakes in your Medium Round Flexipan® Mold, fold the sides and crush the flakes. You can also use your rolling pin back and forth. Then, add your shredded coconut. Mix well.

Take the marinated chicken strips and roll them in the coconut mixture, making sure they are well coated, then place them directly on your Bonmat™. Repeat the process until all the chicken strips are coated.

Bake for 18 minutes or more depending on the thickness of your chicken at 400F/200C. Use the Digital Thermometer to ensure the chicken is cooked through at 165°F/75C.
Once your Crispy Coconut Chicken Strips are out of the oven, serve right away with your favorite side. Enjoy & Bon Appétit!