Coconut Turmeric Baked Chicken Strips
Hi, friends. How are you? Should we talk about the humidity? No, let’s ignore the general dampness of our clothes and make something together.
It’s been far too long since I shared the happenings of my tiny kitchen, but, like most of us, I am still finding my footing in this year, not to mention the balancing act that has been motherhood.
One of the most delightful aspects of postpartum? I can eat again. And I do, with complete and utter relish. That whole “eating for two” thing finally hit after Eivie came and HG went, and I have been dreaming up and testing so many new recipes that I cannot wait to share.
This particular recipe has been making its way onto our menu nearly every week and I love it so much. While it is far from mundane, the prep, baking, and clean-up are crazy simple.
Inspired by some mind-boggling turmeric-coconut rice that my sister prepared for my very first Mother’s Day, these chicken strips get so crispy, but there is no frying required. This is an instant win in my book because, as much as I loved fried chicken, I do not always want my house to smell like a carnival. You know? Yeah, you know.
That said, make sure you are generous with the coconut oil cooking spray as this is key to achieving optimum crispness.
Our ingredient list is short, making the amount of flavor in these strips even more surprising. The combination of coconut and turmeric is just so summery, warm, and slightly unexpected.
I’m having a major moment with turmeric right now thanks to this drink. It was my gateway into the world of golden eats.
While the strips are baking, we can prepare a simple dipping sauce that really takes these strips to the next level.
Serve them up alongside coconut rice and roasted bok choi for the easiest of weeknight meals!
It is good to be back.
Sincerely,
Pedantic Foodie
Coconut Turmeric Baked Chicken Strips
serves two
for the chicken
10 chicken tenderloins
1 cup shredded coconut
1 cup panko bread crumbs
1/2 cup all-purpose flour
1 teaspoon ground turmeric
1 1/2 teaspoons sea salt
2 large eggs
2 tablespoons whole milk
coconut oil spray
Preheat oven to 375 degrees. Line a baking sheet with aluminum foil or parchment paper and top with a cooling rack.
Place the shredded coconut into the work bowl of your food processor and pulse several times, until the shreds of coconut resemble the size of panko bread crumbs.
Select three wide, shallow bowls for your coating station. In the first bowl, whisk together flour, turmeric, and sea salt. In the second bowl, thoroughly whisk together eggs and milk. In the last bowl, combine panko and the prepared coconut.
Dredge each tenderloin into the flour mixture and shake to remove excess. Dip into the egg mixture, coating well, and then transfer to the coconut and panko. Press each tenderloin into the coconut and panko, breading each side with an even coating.
Spray the prepared cooling rack with an even layer of coconut oil and lay the chicken strips atop the rack. Spray another layer of coconut oil over the strips and bake for 8 minutes.
Cook’s Note: While the strips bake, prepare the sauce.
After the 8 minutes have passed, use a spatula to gently flip each strip over, spray the opposite sides with another coat of oil, and return to the oven for an additional 4 minutes, until the breading is crisp and browned and the internal temperature of the strips reads at 165 degrees F.
for the dipping sauce
1/3 cup clover honey
1/4 cup soy sauce
1/4 cup freshly squeezed lime juice
2 tablespoons coconut oil
2 cloves garlic, minced
Combine all ingredients in a heavy-bottomed, 2-quart saucepan and bring to a simmer over medium-high heat. Reduce heat to medium and simmer slowly for 10-15 minutes, until the sauce has thickened to a syrupy consistency.
Allow to cool slightly before serving alongside strips.
Enjoy!