Coconut and Lime Chicken Strips


Coconut and lime go so well together!

These are one of my homemade takes on chicken nuggets. Fast food Friday is a challenge the boys set to make healthier, non processed fast food to start the weekend off.

When I say use only one hand to coat the strips I really do mean it, I can guarantee the phone will go or the door bell as soon as both hands are covered in crumbs!

Serves 8.


1.2kg chicken breasts, cut into thin strips

zest of 3 limes

250g unsweetened desiccated coconut

a pinch of chipotle chilli powder

salt and pepper

150g rice flour

3 eggs, beaten


Process the lime zest, coconut, chipotle chilli, salt and pepper to make a light crumb.

Measure the crumb, eggs and rice flour into separate bowls.

Using one hand, dip each strip into the rice flour, followed by the egg and finishing with the coconut, set aside until finished.

If baking, preheat the oven to 190 degrees Centigrade. Bake the strips for 25-30 minutes until golden.

If deep frying, heat the oil until a sprinkle of coconut sizzles, deep fry in batches until golden brown.


23 thoughts on “Coconut and Lime Chicken Strips”

  1. This looks so amazing! I have to try this for my cheat day, looks like all of the pleasure and none of the guilt ๐Ÿ™‚

  2. I may have to try this. My husband and I are always trying to figure out some new flavor profiles for chicken breast. It’s slightly harder to cook than dark meat and finding fun new flavors is always a plus! I feel like a honey sriracha dipping sauce might be a good idea with this one. :0)

      1. Well, Ros, I have only used Teff,Sorghum and Chickpea flour so far.. I quite liked Sorghum.. Would love to make a cake out of sorghum flour and something else. Still experimenting!

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