A Cozy Appetizer: Coconut Crunch Chicken Strips, And Letting Love Be The Inspiring Guide

Crunchy Coconut Chicken Strips

What would you say motivates and colors — guides — your endeavors, big or small, in life? Have you ever really thought about it? It’s often not until I really stop and think about the “mechanics” of something in life purposefully, that I gain a fresh little glimmer of insight into this whole “living life” thing that so utterly fascinates me. And when I asked myself that question of what guides and inspires — informs — the things that I do in my life, I gave some thought, in particular, to those moments when I had felt most fulfilled and creatively joyous over something seemingly little. Perhaps it was a simple and genuine connection with another person that left both of us better off; perhaps it was coming up with a great little surprise for my husband that he never would have anticipated, that I knew he’d really love; or perhaps it was creating a recipe especially for my son, because I thought he’d really enjoy a new take on one of his old faves and get some pleasure out of it. And when I thought about these little everyday “endeavors” and doings that were unassumingly simple yet left me so utterly fulfilled spiritually, I discovered that the ingredient that they all had in common was my love. It was my love — my heart — that was present in whatever it was that I was doing. I’ve noticed in my life that when I completely engage my heart and my love — my desire and my passion — in whatever I do, it can be felt. There’s a real energy, an “alive” quality present in what I put out when it’s done out of my love, whether it’s the food that I prepare or the communication that I offer to another person — those things of both a tangible and intangible nature. I’ve found that it is my love that gives the flavor to all that I do. Without a humans love, life’s endeavors are bland and colorless. Creating and connecting out of a place of love is what feels right to me; it is who I am in my best and most “complete” form. It is who we all are. To allow our love to be the guide for whatever our hands find to do, is to find the passion within; that flickering flame of hope. Then, and only then, is when life tastes its very best.

Crunchy Coconut Chicken Strips

Crunchy Coconut Chicken Strips

When I sat down to write this post for this particular recipe, I wanted to give a little thought to what exactly colored my imagination when I came up with it; and I’ll just share with you that it is the love that I have for my son that was the inspiring guide with this particularly tasty little appetizer of Coconut Crunch Chicken Strips. Wanting to make something a bit special for him, I thought back to a time when he was just a little guy with the all-too-common “picky eater” syndrome that so many little ones have, and chicken strips were on the very short list of favorites for him. I had a sweet recollection of how his little toddler fingers would curl up around a single chicken strip, which would then be clumsily and messily plunged into a little tub of sauce and then shoved most-way into his little mouth, and merrily munched upon while he happily wiggled in his tiny chair.  All that would be left were some drips of ketchup on his chin, or some little smears of ranch on his plump, rosy cheeks, which I would promptly swoop in to wipe up with a damp paper towel to his chagrin and fussy protests. Ah…memories. And with my love as my inspiring guide, the memory of those beloved chicken strips of childhood got a sweetly-crunchy make-over. He, of course, is happy, because it’s a tasty little finger food for him to polish off without so much as a thought, being the ravenous teenager that he now is; but I’m joyful because I’ve been able to experience my creativity be guided along by my heart, and in-turn, be able to then share the result of that with you, as well.

Crunchy Coconut Chicken Strips

Crunchy Coconut Chicken Strips

It’s so very true that when the heart is fully engaged, and when love is the wonderfully sweet ingredient found within any endeavor that is embarked upon, the inspiration just naturally flows. Something as simple as a plate of comforting finger-food can take on an even deeper meaning than just a tasty treat; it can be an expression of the creativity that is released when love is the inspiring guide. These Coconut Crunch Chicken Strips may just simply be a mighty enjoyable appetizer for my son because they taste good to him; but for me, they’re the delicious little reminder that it’s my love that best informs my creativity, and all of the endeavors of my life. And may I always remember that, and use it fully.

Taste what’s good and pass it on.


Crunchy Coconut Chicken Strips

Coconut Crunch Chicken Strips with Creamy Honey-Mango Dipping Sauce
Print this recipe

(Makes 16 strips, serves 2-4)


• Vegetable oil for frying
2 chicken breasts (skinless and boneless), sliced length-wise into 4 strips, then those strips sliced length-wise in half, making a total of 8 strips per breast
• Pinch curry powder
• Salt
• Pepper
• Pinch cayenne pepper
½ cup flour
2 eggs
2 cups sweetened, shredded coconut
1 tablespoon chives, finely minced
• Creamy, Honey-Mango Dipping Sauce (recipe below)


-Begin by filling a medium-sized pot about half-way with the vegetable oil (roughly 6-8 cups), and bring the temperature of the oil slowly up to 350° while you prepare the strips.

-Place the chicken strips into a bowl, and add the pinch of curry powder, a couple of pinches of salt and pepper, and a pinch or two of cayenne pepper, to the strips; toss the strips to coat them in the seasoning, and set them aside for a moment.

-Set up your “coating” station by putting the flour, along with another couple of pinches of salt, pepper and cayenne pepper, into a medium-sized bowl and blending to combine; put the eggs into another medium-sized bowl and beat them, and put the sweetened shredded coconut into another medium-sized bowl; to coat the chicken strips, dredge one strip at a time into the seasoned flour and coat it well; next, dip it into the beaten eggs, and then into the shredded coconut; press the strips into the coconut very well to coat them thoroughly, and place the coated strips onto a plate to hold until all strips have been coated.

-To fry the strips, work in batches by adding about 4-5 strips into the hot oil, and allow them to fry for about 1 ½ – 2 minutes, moving them very gently with tongs every now and then, until they are a deep, golden color; remove from oil and place onto a paper towel-lined platter to drain, and sprinkle each batch with a pinch of salt and pepper while they’re still hot; repeat the process until all strips have been fried.

-Serve the strips hot, garnished with a sprinkle of the minced chives and a side of the Creamy, Honey-Mango Dipping Sauce.

Creamy Honey-Mango Dipping Sauce ingredients:

½ cup mayonnaise
½ cup frozen mango chunks, thawed
2 tablespoons fresh cilantro leaves
1 tablespoon honey
• Pinch (small) curry powder
3-4 drops Sriracha sauce (add more if you like it a bit more spicy)
½ teaspoon fresh lemon juice


-Add all ingredients into the bowl of a food processor, and process until completely combined and well-blended; serve immediately, or cover with plastic wrap and store in the fridge for a couple of days.

{ 126 comments… add one }

  • Nicole (FoodBlogLife) April 2, 2013, 7:15 pm

    Love the story love the recipe! :)

    • The Cozy Apron April 2, 2013, 9:53 pm

      Thank you, Nicole!

      • Holly March 10, 2015, 4:06 pm

        Delicious love the sauce, even my way picky one ate the tenders! We seemed to burn the coconut though-so had to do the rest of them without-didn’t have an thermometer-maybe oil too hot-any one have this happen. Delish with or without coconut but thought I’d ask. Thanks for the recipie! -Holly

        • The Cozy Apron March 10, 2015, 5:23 pm

          Hi Holly, yes—most likely the oil was too hot. Those digital thermometers are really helpful! At any rate, I’m glad that you enjoyed, though the coconut gives it that something special, so I hope you eventually get to taste that! :-)

  • mauve April 3, 2013, 9:13 am

    tried it today and loved it, i used roasted coconut instead, and had sweet chili sauce as a dip, yumyumyum!! thank you so much for the recipe 😀

    • The Cozy Apron April 3, 2013, 3:40 pm

      Hey Mauve, so glad you gave these little strips a try! I’m happy that you enjoyed them – thanks for sharing!

  • dessertfortwo April 3, 2013, 4:05 pm

    Such a lovely, lovely post, Ingrid! :)

  • Liz April 4, 2013, 9:42 am

    Thank you. Sounds suburb. Will make in the future.

  • Lynda Rice April 5, 2013, 9:09 am

    Oh how you brought back those loving memories of my son and the jello that wiggled!!!
    My little granddaughters will love this recipe!

  • Brenda April 18, 2013, 4:40 pm

    I normally wounldn’t have stopped and read all of this, I came from Pinterest to see the recipe, but I’m so glad I did. What a beautiful story, made my day and it’s only 9 o’clock in the morning, thank you!

    • The Cozy Apron April 18, 2013, 5:45 pm

      Brenda, thank you so very much for your lovely comments; I’m so glad that I was, in some small way, able to brighten your day with the story. When we share with one another, then we touch one another. And I thank you for stopping by to share with me – you made my evening! 😉

  • Debbie April 19, 2013, 3:52 pm

    These look delish. Have you ever tried baking them instead of frying? Just wondering if it tasted alright and what temp you would probably set it at.

    • The Cozy Apron April 19, 2013, 5:31 pm

      Hi Debbie! No I haven’t baked these; however, I have a feeling that baking these would produce a completely different result than what is featured in this particular recipe, as there’s a chance that the coconut may burn or look unevenly browned since the strips would have to be exposed to high heat for a longer time in the oven. The frying provides a quick “flash” sort of cooking as they’re in the oil for only a brief moment or two; and to be completely honest, I wouldn’t be certain as to what temp to suggest to you as I haven’t tested the recipe in this way. If you do give it a try, please come back and share with me how it turned out for you – I’d love to find out!

  • Jane April 22, 2013, 10:47 am

    These sound delicious. I plan to try the dipping sauce tonight. However, I will be baking the chicken strips on my Silpat.(375 degrees for about 25 min) I’ll be using the spices, but instead of rolling the chicken in flour, I’ll roll them in crushed Rice Krispies and coconut. There’s little taste to the crushed cereal. The chicken strips really do brown and get crispy…and it cuts the fat and calories (something I definitely need to watch!). Thanks for sharing this recipe!

    • The Cozy Apron April 22, 2013, 2:32 pm

      Sounds like you’ve got a great plan, Jane! Hope you enjoy the sauce!

    • Katie October 30, 2013, 2:07 am

      How did the baking work? Did they get crispy?

    • Ashley March 12, 2014, 9:43 am

      I’m wondering the same thing! How did they turn out?

  • Kelly Alfieri April 24, 2013, 3:44 pm

    My kids can be picky, but they enjoyed these coconut chicken strips. I used tenderloins instead of sliced chicken breast for convenience. I had to cook them a bit longer but they still turned out delicious! To make it a bit healthier, I used a few tablespoons of organic coconut oil instead of vegetable oil. I have three busy boys, so it’s nice to have fun, tasty recipes to make fairly quickly before they leave for their after school events. Thanks for sharing your recipes.

    • The Cozy Apron April 24, 2013, 4:30 pm

      Kelly, I’m so happy that your boys enjoyed these strips! Thanks for coming by to share how you prepared them; I’m glad that these can be a convenient little “go-to” when you’re pinched for time with all the various family activities!

  • Liz April 27, 2013, 10:59 am

    Thank you. I love it all – pictures, clothes and recipes. Have a super weekend!

  • suezanne April 28, 2013, 2:16 pm

    So I posted the recipe to my bookmarks last night. For last night I was not in the mood to read what this was all about. So today as I am icing my knee because of a knee surgery I thought I would look at recipe. As I kept on reading I realized how I have gotten out of touch with my cooking. The flow and spirit of what you wrote has touched me and opened my eyes and heart. I need to get back in taking the time instead of just getting it done:) So I am going to take the time this week to make meals with love,patience and from the heart. Thank you for waking me up:) You brought a smile to my heart:) BlessingS

    • The Cozy Apron April 28, 2013, 5:20 pm

      Hi Suezanne, thank you for such a heartfelt comment; truly lovely. I hope for a speedy recovery for your knee after your surgery, and that once you are feeling up to getting back to cooking and being in the kitchen, that you will find fresh creativity in the meals that you prepare by getting back in touch with all of the reasons you prepare them in the first place – it’s so good for each of us to do that from time to time, to refresh ourselves. Happy, love-filled and heart-felt cooking, Suezanne! And thanks for stopping by and sharing…

  • shanelle allen May 4, 2013, 12:26 am

    loved this recipe and my family went nuts!!! I added sesame seeds and panko to the breading and used more than a pinch of curry. It was delicious!!! I also added more lemon and lime juice to the mayo made it nice and bright which paired nicely with the sweet and spicy of the chicken. This is totally a winner and glad I found it!!

    • The Cozy Apron May 4, 2013, 8:08 am

      Way to add some great personal touches, Shanelle! Glad you and your family enjoyed this!

  • Kassandra May 13, 2013, 12:59 pm

    Is this recipe more of an appetizer? I am just trying to decide what side would compliment the strips and sauce. any ideas?

    • The Cozy Apron May 13, 2013, 2:35 pm

      Hi Kassandra, this is a recipe for an appetizer; but a side of jasmine rice would be nice if you’d like to turn this into more of a entree, or even a green salad would be refreshing, depending on how filling a meal you want. Enjoy!

  • Jeremy - TheBestestEver May 30, 2013, 9:53 am

    Tried it last night and the wife went crazy!!! Guess I will be adding this as my go to comfort food…thanks a lot.

    • The Cozy Apron May 30, 2013, 6:27 pm

      Hey Jeremy! I love a man that cooks for his wife – precious! So glad you two enjoyed these; and I’m honored to have them be a little part of your “go to” comfort food list! Thanks for stopping by…

  • Nora June 10, 2013, 7:09 pm

    Made this tonight alongside some mashed potatoes (made with cilantro and chives and some sour cream, to go with the theme of the chicken) and my husband and I devoured it!! :) This is toddler friendly as well. So great to try something new and, as you said, put some love into it. Thank you! 😛

    • The Cozy Apron June 11, 2013, 12:14 pm

      Nora, that sounds utterly delicious – great way to prep the potatoes! So glad you enjoyed some of the “love” that was put into these, and that you shared with your family and that they, too, enjoyed. Thank you for coming back to comment!

  • Dan June 25, 2013, 10:03 am

    I doubled this recipe for my family of four, and ate more of those chicken strips than I’d like to admit. Even my picky eater loved this! Thanks

    • The Cozy Apron June 25, 2013, 1:59 pm

      Dan, I love comments like that! 😉 And believe me, I know; these little babies are difficult to stop eating – they go down so darn easily! Thank you for coming back to comment, and I’m thrilled that you and your family (picky eaters especially) enjoyed this treat!

  • Rita July 3, 2013, 10:02 am

    These are the best chicken strips I have ever made! I’m so excited about these. My family and I had these two nights in a row! Some earlier asked about the cooking temp and about the browning of the coconut. I used buttermilk instead of eggs. It helps the coating stick a little better and also helps from making the coating too hard. I also always keep the stovetop on medium heat to keep the oil from getting too hot and burning the coating. Hope this helps!

    • The Cozy Apron July 3, 2013, 4:10 pm

      Hi Rita, that’s great! And thank you for sharing your technique on the buttermilk and keeping the stovetop at a consistent, medium level for the oil. So glad you and your family enjoyed these!

  • Lauren July 18, 2013, 12:57 pm

    I just found this on Pinterest – looks so good. Based on the comments here, I definitely want to give a try, especially to test MY picky eater. 😉

  • Julie July 29, 2013, 7:39 pm

    Made this tonight and it was a hit! We had it with a pineapple dipping sauce…yum!

    • Debra Eppard August 27, 2014, 3:18 pm

      Hi Julie
      Do u have a recipe for the pineapple dipping sauce?? Everything sounds so yummy & I am Always on the lookout for different dipping sauces. Thanks

  • April August 26, 2013, 2:09 pm

    We have made these twice now. YUM! So good! I’m thinking up other foods to put that dipping sauce on. Mmmm!

    • The Cozy Apron August 26, 2013, 3:11 pm

      That’s great April! Glad you’re enjoying that dipping sauce, too!

  • Homemade Mother August 27, 2013, 2:42 pm

    I made this for dinner tonight and it is DELICIOUS! Thank you so much for sharing the recipe! It will be a regular part of our dinner menus :)

  • Lindsay August 29, 2013, 5:04 am

    I found this recipe on Pinterest and wanted to tell you how much my fiancé and I loved it!!! I substituted with unsweetened coconut and spelt flour, and decided to shallow fry them to make them slightly healthier and they were still soooo good! Thank you so much, I will definitely be making these little babies again :)

    • The Cozy Apron August 29, 2013, 11:09 am

      Hi Lindsay! It’s great that you substituted some ingredients that worked a little better for you — so glad you both liked these!

  • Payal September 10, 2013, 6:06 am

    Got this from Pinterest and they came out great! Including the temperature of the oil was a big help and the strips were perfectly crunchy and delicious.

    • The Cozy Apron September 11, 2013, 4:46 pm

      Hi Payal, so glad they turned out yummy for you! Thanks for sharing…

  • Jennielynn September 11, 2013, 11:18 am

    This looks delicious! My kids love coconut, so this will be an absolute hit. I’m going to try these with corn starch, since we have a Celiac in the house, but I’m pretty sure it’s going to work beautifully.

    • The Cozy Apron September 11, 2013, 4:49 pm

      Hi Jennielynn, that should be just fine. And since your kiddos are fans of coconut, I think they’ll really enjoy these! Have fun preparing them!

  • Illa October 16, 2013, 7:29 am

    Hi Thinking of trying this recipe tonight.
    Have you ever tried baking instead of frying them? how did they turn out..
    Loved the story, really enjoyed reading every word of it

    • The Cozy Apron October 16, 2013, 3:53 pm

      Hi Illa, thank you! You know, another reader asked the same question in the comments above, and since I had not prepared this recipe as a baked version, I don’t have the specifics, unfortunately. My concern was that the coconut would burn; but who knows? You could always just try to bake them at 375-400° until cooked through, turning them about half-way through. OR, try shallow frying them, as another reader above did (Lindsay), as an alternative.

  • Jackie October 22, 2013, 5:03 am

    Very lovely story, I love stories when they represent something special.

    • The Cozy Apron October 22, 2013, 3:53 pm

      Thank you for that, Jackie; so glad you enjoyed my reminiscing!

  • JP October 26, 2013, 4:34 pm

    These look so good! I’m going to see how they turn out in the Actifry

  • Norma November 15, 2013, 2:29 pm

    Just wondering what Sriracha sauce is…where do you get it?, and what is “shallow” frying? This is new to me. Thanks.

    • The Cozy Apron November 15, 2013, 4:16 pm

      Hi Norma, Sriracha sauce is an Asian-style hot sauce, and you can typically find it in your local grocery store in the Asian food section. (You could always just sub hot sauce, too.)And shallow frying is just that – when you add just enough oil to a pan to allow the food to be partly submerged in it; no deep pot and lots of oil needed, in other words. Hope that helps!

  • ronit neeman salei January 12, 2014, 7:03 am

    Hi, to be honest I came to visit so I can ‘grab’ the recipe, seeing coconut and mango in one recipe, that does it for me. and I do make those chicken stripes adding shredded coconut, but this time I will follow your idea and will not use bread crumbs at all ! But after reading what you wrote, I want to acknowledge how I so agree with you regarding doing things out of love and passion! and this is true about just anything that you do! Thank you!

    • The Cozy Apron January 12, 2014, 11:42 am

      Well thanks so much for your acknowledgment, Ronit! So glad that you decided to linger a little and read the post as well as “grab” the recipe! 😉 Thank you so much for stopping by, and I truly hope you enjoy this recipe take.

  • April January 16, 2014, 4:59 pm

    Hi! I’ve made this recipe a couple of times now, and each time the coconut just burned like hell in the oil. The end result still tasted pretty good, but the coconut was basically black on the outside of the chicken. Any idea what I could do differently?

    • The Cozy Apron January 17, 2014, 8:47 am

      Hi April! Ok… so it sounds to me like the oil is way too hot. And then the other question is, how long are you frying them for? These strips fry for only about 1 1/2 – 2 minutes, so if your oil is at 350°, you shouldn’t be getting those results. Have you been using a thermometer, or just going by “gut instinct” on the temp? I’d recommend going the thermometer route, because then you know exactly where you’re at – no guessing. 350° is a nice steady temp for frying, and shouldn’t result in things “burning like hell”, especially for that amount of time. I can understand your frustration, and I really hope this helps! :-)

  • karime January 19, 2014, 9:59 am

    Hello! looks relly yummy! I want to know where you put the tablespoon of chives? thanks :)

    • The Cozy Apron January 19, 2014, 3:24 pm

      Hi Karime, you’ll find that little bit in the very last step – just use them to sprinkle as a garnish. Enjoy! 😉

  • Carla January 19, 2014, 2:35 pm

    I baked this recipe instead of deep frying for lower fat version. I melted 1/2 c butter in an aluminum lined bar pan. Then laid the prepared chicken almost touching on the pan.
    400 degrees for 20 mins. Then turned each piece and baked for additional 20 mins. My guests were so impressed! The coconut toasted nicely but did not burn! Nicely crisp as I had hoped. I made the chicken an hour or so ahead and kept it in the fridge so I did not have the dredging mess while entertaining. This worked well.

    • The Cozy Apron January 20, 2014, 3:36 pm

      Thanks for sharing your method, Carla – glad these turned out tasty for you and your guests!

  • Patricia February 4, 2014, 11:41 am

    Can these be baked instead of fried?

  • The Cozy Apron February 9, 2014, 8:54 pm

    Patricia, I haven’t tried that yet, but Carla in the comment above yours tried her own version of that. I would say that you could try it at 350-375°, and just turn them & watch that they don’t burn; they should be fine. A little different perhaps, but still tasty.

  • Olivia February 19, 2014, 10:58 am

    Can’t wait to try this recipe! Any ideas on a good side dish to serve with this?!

    • The Cozy Apron February 20, 2014, 7:09 am

      Hi Olivia, some jasmine rice would be nice, with perhaps some greens to go with it. Hope you enjoy!

  • Kate February 21, 2014, 4:08 pm

    I just made these tonight, but lightened it up a little bit by using only egg whites and I did bake them. I drizzled with olive oil before popping in a 450* oven for ten minutes. The chicken needed a little bit more time, so I reduced to 400* for about 5 minutes. The coconut probably wasn’t as crispy as the fried version, but it still tasted wonderful! Paired it with green beans and applesauce for a great meal.

    Will definitely be making again!

  • Alex February 25, 2014, 11:06 am

    Made these the other night and they were AMAZING. Hope you don’t mind if I shared (adapted) on my blog:) This recipe needs to be shared with the world! So easy and so good to make.

    • The Cozy Apron February 25, 2014, 12:29 pm

      Hi Alex, so glad you enjoyed these yummy & crunchy little strips! Thanks so much for stopping by to share your experience with me, and also for sharing with others!

  • Taylor February 28, 2014, 6:04 pm

    I made this for dinner today! I tripled the recipe, and it was delicious. I paired them with patatas bravas.

  • The Cozy Apron March 1, 2014, 9:20 am

    Taylor, that pairing sounds perfectly delicious with these! And the fact that you tripled the recipe probably ensured plenty of crispy strips for all to enjoy—perhaps even some leftovers! So glad that you came back to share with me that you enjoyed this recipe.

  • Heide M. March 3, 2014, 11:28 am

    Thanks for posting this recipe.

  • Joanna March 10, 2014, 12:37 pm

    Hi there, is there another name for sriracha sauce, would tabasco be something similar? That’s a name I have never heard of, perhaps it isn’t available in Ireland.

    • The Cozy Apron March 10, 2014, 2:18 pm

      Hi Joanna, you may not have it there in Ireland; but it’s an Asian-style hot sauce, a little thicker/spicier than tabasco—but feel free to use that, instead. The point is just to give it a kick! :-) Enjoy.

  • Christina March 22, 2014, 7:25 pm

    Hi, just wondering if Sriracha sauce is the same as Wasabi sauce here in Australia. Wasabi sauce is a hot Asian sauce here and maybe it will do the trick as a substitute. How would this turn out or should I just use Tabasco sauce?

  • The Cozy Apron March 23, 2014, 8:03 am

    Hi Christina, wasabi is something very different; but I would just go with the tabasco sauce if I were you—no problem! :-)

  • Ilona April 13, 2014, 10:16 am

    Just made this and love it! My first time deep frying too :) for the dipping sauce my mango wasn’t so ripe so I added some peaches in sauce that I had and it came out great also.

    • The Cozy Apron April 13, 2014, 5:12 pm

      Hi llona, how fun! I’m glad they turned out great for you, and that you thought to add in some sweet peaches to jazz up the sauce, too! Thanks so much for coming back to share.

  • rachel May 4, 2014, 7:15 am

    “Serves 2-4”
    I would eat ALL OF IT and MORE, dude
    this recipe is awesome

  • The Cozy Apron May 4, 2014, 1:29 pm


  • Nicole July 16, 2014, 7:27 am

    As I looked up this recipe for what seems like the gazillionth time on Pinterest I thought I would stop by to let you know how much my family enjoys this recipe! We make it often and it’s always a hit!

    • The Cozy Apron July 16, 2014, 2:52 pm

      Aw…thanks Nicole! That’s very sweet. So glad that you and your family continue to enjoy these! :-)

  • Ruta July 24, 2014, 7:23 am

    I LOVE these chicken strips, and so does my hubby!! Mayo kind of freaks me out (I don’t know what it is about it…) so I tried Greek yogurt instead! It turned out great! Thank you for such a great recipe!

    • The Cozy Apron July 24, 2014, 1:53 pm

      Ruta, whatever works, right? :-) Thanks for your comment—glad you and your hubby are loving these!

  • Used to Cook August 1, 2014, 2:46 pm

    In a previous life, we owned a Restaurant (or should I say it owned us?).

    We found that pre-baking the chicken and then adding the coating and freezing overnight before frying resulted in the coating staying on much better.


    • The Cozy Apron August 1, 2014, 8:28 pm

      Thank you for sharing!

    • Debra March 30, 2015, 11:16 am

      Brilliant idea! That would make it possible to bake the coating at a high temp without without leaving the chicken under-done! I’m def going to be trying this!

  • Caroline August 4, 2014, 11:20 pm

    I am absolutely addicted to this. We make them as a meal with home made, oven-baked cajun fries. Thank you so much for sharing this amazing recipe!

    • The Cozy Apron August 5, 2014, 12:07 pm

      Caroline, yum!! Those oven fries sound amazing; perfect match! Thanks for sharing your enjoyment of these strips with me!

  • Karen Davenport August 5, 2014, 7:13 pm

    This recipe is fantastic! I didn’t have the ingredients on hand for the dipping sauce so I mixed cream of coconut with crushed pineapple in my food processor & it was delish! It was even good cold the next day!

  • Kylie August 6, 2014, 10:19 am

    This was delicious! I tried baking it and it turned out great. I baked them on a Silpat for about 18 minutes at 375, and turned the chicken over halfway through. The coconut got slightly browned on the ends but didn’t burn! Yummy. I made this with coconut rice and an asian salad.

    • The Cozy Apron August 6, 2014, 2:49 pm

      Thanks for sharing your experience with baking these, Kylie! The whole meal sounds absolutely delicious, and I’m glad these turned out great for you!

  • Elsie August 28, 2014, 11:32 am

    These look good and look forward to making, especially eating yum :)

  • Kirsty October 6, 2014, 12:50 am

    Ingrid, I found your recipe today through a Pinterest pinning and it was delish! I had just bought coconut flour, so dredged the chicken in that to add to the coconutty-ness. That sauce was great! I just happened to have frozen mango chunks in the freezer and a dwindling bunch of cilantro (coriander) in the fridge. Yum! that recipe is a keeper.

    • The Cozy Apron October 6, 2014, 5:47 am

      Kirsty, that’s perfect! Really happy that you found this recipe and enjoyed it. Thank you for sharing!

  • S November 3, 2014, 11:33 am

    Been wanting to try these and by the way, your story is so touching :)
    Not a big fan of curry powder and don’t have any in my pantry. What could I use instead?

    • The Cozy Apron November 3, 2014, 12:28 pm

      Hi there, thanks so much for our kind comments! If you’re not a fan of curry, then I would recommend going in a different direction and adding in some fresh herbs, instead. If you’re a fan of cilantro, I’d go that route; otherwise, use some fresh chives or even tarragon, and that should give the dip a little fresh twist. Please enjoy!

  • Rebecca February 9, 2015, 10:21 pm

    We are a grain free family. Instead of flour do you think coconut flour or almond flour would work? Or do you think it would burn? I have baked with both flours before but never tried frying with them.

    • The Cozy Apron February 10, 2015, 10:30 am

      Hi Rececca, I believe that someone on Instagram had mentioned that they had used coconut flour as a substitute in this recipe with success—that’s probably a good option. Hope you enjoy!

  • Arlene February 23, 2015, 5:41 pm

    Hi there! I just made this for dinner today. These are soooo good. It reminds me of this restaurant Elephant Bar. The sauce is really yummy as well. This will be regular in my house now. Thank you for this recipe. It was easy and I followed your exact recipe. 😀

    • The Cozy Apron February 23, 2015, 6:47 pm

      Hi Arlene, so glad you enjoyed the recipe! Thank you for your comments.

  • Gilda February 25, 2015, 6:53 am

    omg I m so glad I’ve found this, it came out delicious and beautiful (not as beautiful as your pictures :) ) I only changed one ingredient (coconut butter for frying) and my kids loved it and are asking me to do it again and again :) Thank you so much x

    • The Cozy Apron February 26, 2015, 3:54 pm

      Gilda, that’s great! Glad you enjoyed, and thanks for sharing!

  • Barb February 27, 2015, 12:13 pm

    Such a lovely recipe! My little ones as well love it too! I’ve made and taken these to all my quilt classes and they were a huge crowd pleaser! Thanks for the wonderful recipe.

    • The Cozy Apron February 27, 2015, 3:28 pm

      Barb, I’m so glad that you and your little ones have enjoyed these chicken strips! I’m also very tickled that you’ve shared this recipe with your quilting classes; that sounds so cozy! :-) Thank you for your comments.

  • Stacy February 28, 2015, 8:38 am

    Could you use something else rather than eggs ? I’m allergic to eggs but would love to make this!

    • The Cozy Apron February 28, 2015, 1:02 pm

      Hi Stacy! Since the eggs act as a sort of “glue” for the coconut in this case, it’s kinda tough to substitute them. But you could try to lightly dip them into buttermilk, instead, and then coat them in the coconut, and bake them rather than frying (you’d lose the coating if you did) in a 375° oven for maybe 22-25 minutes, or until they’re cooked through. (I have not personally baked them, but I think a couple of the folks in the comments above have, and they turned out good.) Hope that helps!

      • Rachel March 13, 2015, 8:37 am

        These were delicious! They weren’t hard to make at all. I added a little bit more cayenne pepper and curry powder since I like spicy foods. Overall what a great dish! Thanks. :)

  • page turner March 30, 2015, 11:45 am

    Can I use unsweetened coconut? And if so, can I adjust the sugar for diet?

    • The Cozy Apron March 30, 2015, 8:20 pm

      Sure thing! And feel free to make any adjustments you need, to taste. Hope you enjoy!

  • Susie May 27, 2015, 2:06 am

    Hiya love loved your recipe! So refreshing to try a recipe that has great reviews and tastes great! Find a few on Pinterest that don’t live up to their claim to fame, haha if you get what I mean wink wink 😉 Made it a little too spicy for my Girls this time unfortunately :( but The Hubby and I will be eating leftovers for the next week Hahahaha! It looked sooo good I didn’t want to not make enough. Thanks for sharing! Your Blog looks like it has some amazing recipes which I will be giving a whirl Asap haha Thank you again I do do Love Great Recipe!

    • The Cozy Apron May 28, 2015, 3:04 pm

      Susie, so glad you enjoyed this! And I hope you do, indeed, give some other recipes a try, as well! :-) Thanks for your comments.

  • Shawna June 16, 2015, 8:07 pm

    I baked this and the coconut browned nicely. Just be sure to flip over otherwise can go soggy. I put on a baking sheet. Was crispy. Loved the mango dip too.

    • The Cozy Apron June 18, 2015, 2:40 pm

      Hi Shawna, glad these turned out nicely for you, baked; and glad you enjoyed the dipping sauce, too!

  • Cathy June 20, 2015, 1:43 pm

    I’m a chicken person so I would surely see myself busy in the kitchen to try your recipe. I plan to swap the mayo with yoghurt though. BTW, do you have recipe for chicken nuggets?

    • The Cozy Apron June 21, 2015, 1:44 pm

      Hi Cathy, I really do hope you give these a try, and the yogurt substitution will be a great one. Unfortunately, though I have several different “strip”-style recipes on my blog, I don’t have “nuggets”; but you can make these into nuggets just by cutting them into more of that shape. :-)

  • Stacy January 23, 2016, 3:39 pm

    I just made this last night and it was delicious! I ended up having to make a double batch of the sauce because it was so good.

    I ended up adding a little white balsamic to the sauce and used as a salad dressing the next day and it was super good.

    Thanks so much! !

    • The Cozy Apron January 24, 2016, 10:10 am

      Hi Stacy, so glad you enjoyed! And your idea on stretching the sauce to make it a dressing is brilliant! Thanks for your comments.

  • Kalisa March 20, 2016, 5:12 pm

    I’m here by way of Pinterest…
    I just made this today and it’s brilliant!! I’m eating it as I type. For the sauce, I used bottled Honey Mustard dipping sauce and blended it with sriracha sauce, fresh mango chunks, lime juice and fresh cilantro. To. Die. For. It’s absolutely delicious! Thank you for the recipe.

    • The Cozy Apron March 21, 2016, 6:06 pm

      Hi Kalisa, the pleasure is mine! So glad you’ve enjoyed the recipe, and thanks for taking some time to comment on your experience between taking bites, lol! :-)

  • Mary Ann May 19, 2016, 11:21 pm

    I am allergic to mangos but was wondering how peaches would work in its place and if the cilantro is needed.

    • The Cozy Apron May 21, 2016, 9:43 am

      Hi Mary Ann, I always encourage folks to prepare a recipe according to their dietary needs, or their preferences; so yes, you can certainly sub peaches, and leave out the cilantro. Hope you enjoy!

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