I just made these tonight, but lightened it up a little bit by using only egg whites and I did bake them. I drizzled with olive oil before popping in a 450* oven for ten minutes. The chicken needed a little bit more time, so I reduced to 400* for about 5 minutes. The coconut probably wasn’t as crispy as the fried version, but it still tasted wonderful! Paired it with green beans and applesauce for a great meal.
Will definitely be making again!
Recipe >> Coconut Crunch Chicken Strips with Creamy Honey-Mango Dipping Sauce @ The Cozy Apron