Coconut-Crusted Baked Chicken Strips

Certain flavors instantly transport me to the Caribbean—coconut, cilantro, lime, and pineapple always come to mind.

Thanks to my friends at Dinogo, last year I sailed through the Caribbean with my mom, visiting multiple ports. Each stop was a fantastic way to experience the islands' local culture, with exciting shore excursions filled with vibrant flavors and activities.

One of the highlights of our trip was the 'Salsa, Margaritas & Salsa' excursion in Cozumel, Mexico. We made three types of salsa, enjoyed margaritas, and even learned how to salsa dance! It was the perfect Caribbean adventure wrapped in one exciting day.

While I won't be showing you how to make salsa (or dance it!), I thought you’d love a Caribbean-inspired dish—Coconut-Crusted Baked Chicken Strips.

I’m a huge coconut lover, whether in sweet or savory dishes, and these chicken strips are beyond delicious. Baked instead of fried, they’re a healthier option but still pack plenty of crunch, thanks to the coconut and panko coating.

Served with a homemade creamy honey-pineapple dipping sauce, these chicken strips are perfect as an appetizer or main dish. For extra flavor, I also paired them with a store-bought sweet chili sauce. Both options are delicious!

Let me guide you through the recipe.

Crispy Baked Coconut Chicken Strips

Here’s what you’ll need to get started:

For the Chicken Strips

1 1/2 – 2 pounds chicken tenderloins
1/2 cup flour
1/2 teaspoon salt
1/2 teaspoon seasoned salt
1/4 teaspoon black pepper
2 eggs
1 tablespoon milk
1 cup panko breadcrumbs
1 cup sweetened shredded coconut
1 tablespoon olive oil
Sweet chili sauce (optional)

For the Creamy Honey-Pineapple Dipping Sauce

1/2 cup mayonnaise
1/2 cup crushed pineapple
1 teaspoon fresh cilantro, chopped
1 tablespoon honey
1/2 teaspoon Sriracha
1/2 teaspoon fresh lime juice

Preheat your oven to 350°F. Lightly brush a non-stick baking sheet with extra virgin olive oil and set it aside.

Prepare three bowls: one with flour, salt, seasoned salt, and black pepper; a second with whisked eggs and milk; and a third with the panko and coconut mixed together.

Coat each chicken tenderloin in the flour, shake off the excess, dip in the egg mixture, then roll in the coconut-panko mix. Place them on the baking sheet. Repeat with all the chicken pieces.

Bake for 15-18 minutes on the middle rack until the chicken is cooked through. To avoid over-browning the coconut, cover the sheet lightly with aluminum foil if needed.

For the creamy honey-pineapple dipping sauce, simply whisk together all the ingredients and serve in a small bowl. You can also pair the chicken with a store-bought sweet chili sauce for extra flavor.