Coconut and lime chicken strips

    (4)
    2 hours 35 min

    Chicken breast strips, marinated in lime juice and coated with honey and coconut, are pan-fried until crispy and golden.


    2 people made this

    Ingredients
    Serves: 4 

    • 4 skinless, boneless chicken breasts, sliced into strips
    • 3 limes, zested and juiced
    • 4 tablespoons of honey
    • 100g unsweetened desiccated coconut
    • 60g plain flour
    • 120ml olive oil or coconut oil, or as needed

    Method
    Prep:20min  ›  Cook:15min  ›  Extra time:2hr marinating  ›  Ready in:2hr35min 

    1. Place chicken strips in a bowl; stir in lime juice and marinate at least 1 hour or up to 2 hours.
    2. Place honey into a bowl. In a separate bowl, mix coconut and flour until blended. Dip chicken strips into honey to coat, then roll chicken in flour-coconut mixture. Discard any excess honey and flour-coconut mixture.
    3. Heat olive oil in a pan over medium-high heat; fry chicken strips until golden and crisp, and cooked through. Sprinkle lime zest on top before serving.

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    Reviews & ratings
    Average global rating:
    (4)

    Reviews in English (3)

    by
    0

    The chicken was very tasty but the flour and coconut flakes became much thicker than expected. The chicken tenders took a very long time to cook through. I ended up scrapping most of the flour/coconut mixture off. I sprinkled uncooked coconut flakes over top and dipped in sour cream  -  25 Sep 2017  (Review from Allrecipes US | Canada)

    by
    0

    We've made this twice now. To keep it GF, we use Cassava flour instead of wheat flour. We also use boneless skinless thighs instead. Always use coconut oil or other appropriate high heat oil. Olive oil should not be heated to this degree. The first time, we made this in the skillet as the recipe called for. Trying to get the chicken all the way cooked resulted in a burnt disaster for both chicken and pan. The chicken was cooked, the coating burnt, the pan burnt. Not one to give up, we made it again, but this time, we cooked it in an oven safe skillet for 3 minutes a side to brown the coating, then finished it in a 350° oven for 30 minutes. This was perfect. We had a nice crunchy coating, and moist completely cooked chicken. We'll make it again, oven finishing it.  -  21 Aug 2017  (Review from Allrecipes US | Canada)

    by
    0

    This was truly delicious. Made as written but flattened the breasts to each be the same size for even cooking. This tasted like summer. Will make this again. Possibly next time I might cut my breasts into strips and bake into chicken fingers. Thanks for the recipie.  -  20 May 2016  (Review from Allrecipes US | Canada)

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