Coconut Chicken Strips

My kids like to think they're off Master Chef and rate my dinners, which is just what you want at the end of a long day, with half an hour to prepare something edible whilst they whine they are about to die any second because it's been 23 minutes and 17 seconds since they last ate.

Roast chicken dinners are the ultimate in our house and receive a 10, so I was pretty happy that this Coconut Chicken received an 8, so overall a good result.

8 Star Rating Coconut Chicken:



  • 3/4 cup milk (coconut milk would be ideal)

  • 1 egg

  • 1-2 cups of shredded coconut (dessicated is fine too)

  • 2-3 chicken breasts

  • Salt & pepper

  • Moroccan seasoning (or tumeric or curry powder is fine)

  • Butter or coconut oil for frying


  1. Place chicken breasts between plastic bags and pound with a mallet or rolling pin til flat. Slice into strips.

  2. In a dish, beat milk & egg, salt and pepper, and Moroccan seasoning

  3. Dip chicken in egg mixture

  4. Put shredded coconut on a plate and dip chicken pieces into this, pressing the coconut into the chicken.

  5. Fry coated chicken in butter/oil - keep heat lowish so the coconut doesn't burn before the chicken is cooked (I did mine on the bbq)

Would be yum served with grilled pineapple too.