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–+ servings

California Crunchy Coconut Chicken with Avocado Ranch

Golden, crunchy coconut chicken strips are baked to perfection and served with a creamy avocado ranch dip. A California twist on a classic favorite.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 1
Course: Appetizers, Chicken, Dinner, Quick Meals
Cuisine: American
Calories: 485
Ingredients Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 pound boneless skinless chicken breasts cut into strips or bite-sized pieces
  • 1 cup all-purpose flour
  • 2 large eggs
  • 1 cup shredded coconut sweetened or unsweetened
  • 1 cup panko breadcrumbs for extra crunch
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper freshly ground
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper optional, for heat
  • cooking spray or avocado oil for spraying
For the Avocado Ranch Dip
  • 1 ripe Hass avocado peeled and pitted
  • 1/2 cup plain Greek yogurt
  • 2 tablespoons buttermilk
  • 1 tablespoon fresh lime juice
  • 1/2 teaspoon dried dill
  • 1/4 teaspoon garlic powder
  • salt and pepper to taste

Method
 

Prepare the Chicken
  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Cut the chicken breasts into 1-inch strips or bite-sized pieces for even cooking.
Set Up Breading Station
  1. In a shallow bowl, combine the flour, salt, pepper, garlic powder, smoked paprika, and cayenne pepper.
  2. In a second bowl, whisk the eggs until well beaten.
  3. In a third bowl, mix together the shredded coconut and panko breadcrumbs.
Coat the Chicken
  1. Working in batches, dredge each chicken piece in the flour mixture, shaking off any excess.
  2. Dip the floured chicken into the egg mixture, letting the excess drip off.
  3. Finally, press the chicken into the coconut-panko mixture, coating all sides evenly.
Bake the Chicken
  1. Place the coated chicken pieces on the prepared baking sheet in a single layer, spacing them apart.
  2. Lightly spray the tops of the chicken with cooking spray or drizzle with a little avocado oil to help them crisp.
  3. Bake for 20 to 25 minutes, flipping halfway through, until golden brown and cooked through. The internal temperature should reach 165°F (75°C).
  4. Remove from the oven and let rest for 2 to 3 minutes before serving.
Make the Avocado Ranch Dip
  1. In a blender or small food processor, combine the avocado, Greek yogurt, buttermilk, lime juice, dill, and garlic powder. Blend until smooth.
  2. Season with salt and pepper to taste. Refrigerate until ready to serve.

Nutrition

Calories: 485kcalCarbohydrates: 38gProtein: 38gFat: 20gSaturated Fat: 10gCholesterol: 155mgSodium: 820mgFiber: 5gSugar: 8g

Notes

For a gluten-free version, substitute the all-purpose flour with almond flour and the panko with crushed pork rinds or gluten-free breadcrumbs.
Leftover crunchy coconut chicken can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 5-7 minutes to restore crispness.
To make ahead, bread the chicken and refrigerate uncovered on a baking sheet for up to 4 hours before baking.
Avoid overcrowding the baking sheet, as this traps steam and prevents the coating from getting crispy.
Serve these strips with extra lime wedges, a side of coleslaw, or over a bed of greens for a satisfying meal.

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