Crispy Coconut Chicken Strips With Avocado Coriander Dip

20 mins Prep
45 mins Cook
2 Serves
  • 1 kg Lilydale Free Range Breast Fillets, cut into 2cm wide strips
  • ¼ teaspoon sea salt
  • ⅛ teaspoon ground black pepper
  • ½ cup white rice flour
  • 2 large eggs
  • 2 tablespoon water
  • 1 ½ cups panko bread crumbs
  • ½ cup unsweetened shredded coconut
  • 1 cup vegetable oil


  • 1 large avocado
  • ½ bunch coriander
  • 1 spring onion, chopped
  • 1 garlic clove peeled
  • 2 limes, juiced
  • ½ teaspoon sea salt
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  1. Preheat the oven to 200°C. Place chicken breast on a cutting board and cut into long 3cm wide strips. Season chicken breast with salt and pepper. Slice each halve into vertical tenders (about 2cm strips wide).
  2. Place rice flour in a wide, shallow bowl. Lightly beat eggs and water in another shallow bowl. Combine panko and shredded coconut in a third bowl.
  3. Coat each piece of chicken in rice flour, shaking off excess, then dip into egg mixture. Using 2 forks, dip chicken into panko mixture, pressing slightly to adhere the coating. Set aside and continue with remaining chicken.
  4. Heat olive oil in a large skillet over medium-high heat. Fry 3–4 tenders at a time, for 2–3 minutes on each side until golden brown, then transfer the chicken to a lined baking sheet. Repeat with remaining pieces. Bake the chicken pieces for about 10 minutes, until just cooked through. Serve immediately, with avocado dip.
  5. To make avocado coriander dip, place all ingredients in a food processor and blend until smooth.
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