Crunchy Coconut Key Lime Oven Fried Chicken Strips (or nuggets) with Spicy Greek Yogurt Dip
Prep time: 
Cook time: 
Total time: 
Yield: About 4 servings
 
These seriously taste deep-fried! Chicken adapted from Lesa at Edesia's Notebook
ingredients:
Chicken
  • 2 key limes, zested and juiced, or just use regular limes if you can't find key limes.
  • ¼ cup light olive oil
  • 4 tablespoons light soy sauce
  • 1 tablespoon grated fresh ginger
  • 2 large garlic cloves, smashed and chopped finely
  • 1 teaspoon kosher salt
  • 4 chicken breasts (About 1 lb) cut into 1-inch wide strips. Cut each strip in half to make 'nuggets'.
  • 1½ cups Panko breadcrumbs
  • ⅔ cup desiccated coconut shreds
  • ¾ cup flour
  • salt and pepper to season flour
  • 2 eggs, beaten with 4 tablespoons of coconut water (you can use coconut milk if you can't find coconut water)
  • Oil spray, doesn't matter what kind
Spicy Greek Yogurt Dip
  • 1 cup Greek yogurt
  • 2 to 3 tablespoons Asian chile-garlic sauce (or less, depending on how much heat you like)
  • 1 small handful cilantro leaves, chopped
  • salt and pepper to taste
directions:
  1. In a bowl, stir together lime juice, zest, light olive oil, ginger, light soy sauce, garlic and salt. Add the chicken strips and stir until they're completely coated with the marinade. You can also pour the marinade with the chicken strips, into a ziplock bag, which is what I did. Marinate for 4 to 5 hours at the most..stirring the strips in the bowl of marinade or squeezing around the bag every hour to an hour and a half to insure even marinating.
  2. Line a large baking sheet with foil sprayed lightly with oil. Mix the flour, salt and pepper in one bowl, the beaten eggs and coconut water or milk in a second bowl, and the panko and dessicated coconut in a third bowl. Remove the chicken strips from the refrigerator. Preheat oven to 450 degrees F.* see notes
  3. Lift up each chicken strip and shake off some of the marinade so it isn't overly-saturated (I just ran two impeccably clean fingers down each strip, sliding off the extra marinade). Coat each chicken strip in flour, knocking off the excess, then dip and coat well in the egg mixture and then dredge it in the panko - dessicated coconut mixture, pressing it onto each strip. Place each chicken strip on the oiled baking sheet and continue until all chicken has been coated.
  4. Lightly spray some oil on the breaded chicken strips, then bake for 20-25 minutes until golden brown. IMPORTANT - Do not let them sit on the baking sheet once out of the oven. Transfer them to a rack if not eating within a few minutes, or the bottoms will get soggy.
  5. Make the Spicy Greek Yogurt Dip. Mix all the ingredients together, then cover and refrigerate for at least an hour to let the flavors mingle.
notes:
[b]*[/b ]If you prefer, you can also deep fry the chicken strips or nuggets. Heat about 1-inch of a neutral oil (like vegetable oil) in a shallow pan to 375F. Deep fry about 2 to 4 minutes on each side until golden brown and the chicken is cooked through. Place on a paper towel lined wire rack to absorb any extra oil while you finish frying the rest of the strips. To keep them warm while frying the remaining strips/nuggets, place on a baking sheet and put them in 200F oven until they're all ready to serve..
Recipe by parsley sage sweet at http://www.parsleysagesweet.com/2012/04/09/crunchy-coconut-lime-chicken-strips-for-src-and-part-9/