Healthy Chicken Strips

Everyone loves themselves some fried food, but that feel good feeling immediately disappears with the last bite.  Instead of feeling guilty over a few too many fried nuggets, why not make them at home yourself? Instead of being deep fried, these chicken strips are baked and just as crispy.  Unknowingly,  Blake doesn't like coconut.  I'm not sure what's wrong with him, but whatever.  I think the coconut adds a little bit of sweetness to the chicken strips, and it's perfect when pairing with a Asian inspired sauce.  Above, I served my chicken strips with a honey peanut sauce and some pineapple chutney.  Delicious!

INGREDIENTS:
2 Large Chicken Breasts - sliced fairly thin
1 Cup Shaved Coconut
1/2 Cup Bread Crumbs
1/2 Cup Panko
2 Eggs
8 oz. Buttercream
1-2 Cups Flour

1.  Begin by pre-heating your oven to 375 degrees.  Line a baking dish with parchment paper in preparation for baking.

2.  Mix together coconut, bread crumbs, and Panko in a baking dish.  In a bowl, combine buttermilk and beaten eggs.  In another baking dish, add the flour and season with salt and pepper.

3.  Begin by coating a chicken strip in flour, dusting off excess.  Dunk into the buttermilk egg mixture and then cover with coconut and break crumb mixture.  Place the chicken strips on a  baking dish, being sure not to crowd them.  You don't want them to be too close together, or they may not end up as crispy as you would like them.

4.  Bake the strips for 23-30 minutes or until crispy and cooked through.

PEANUT SAUCE: 
2 Tbs. Peanut Butter
2 Tbs.  Rice Vinegar
2 Tbs. Honey
1 Tbs. Oil
1 Tsp.  Soy Sauce 
1 Garlic Clove - finely minced
Salt & Pepper to taste  

1. Mix all ingredients together and refrigerate until ready to serve.  Making this ahead of time will allow it to meld in the fridge, and it will only make it taste better!