Fody Foods

Fody’s Coconut Chicken Strips with BBQ Sauce

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Fody’s Coconut Chicken Strips with BBQ Sauce

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  • 2 large eggs
  • 1/4 cup lactose-free milk
  • 1 tbsp Fody BBQ Sauce plus extra for dipping
  • 1 cup lightly packed sweetened flaked coconut shreds
  • 3/4 cup low FODMAP, gluten-free panko breadcrumbs
  • 1/8 tsp Cayenne Pepper or to taste
  • kosher salt
  • Freshly ground pepper
  • 1 1/4 lbs boneless, skinless, chicken breasts cut into strips (approx. 3 ½-inches 9 cm) long by 1 ¼ -inches (3 cm) wide)
  • Vegetable Oil such as canola


  1. Whisk together the eggs, milk and 1 tablespoon Fody BBQ Sauce in a small bowl and set aside. Then in a separate bowl stir/toss together the coconut, panko and cayenne, then season well with salt and pepper.
  2. Dip the chicken strips one at a time in the egg mixture, then in the coconut mixture to coat on all sides and place on a platter. Repeat with remaining chicken strips.
  3. Add enough oil to a large straight-sided sauté pan to cover the bottom to a depth of about ½-inch (12 mm). Heat over medium (to low-medium) heat until the chicken sizzles when added. Cook as many strips at a time as you can without crowding until the first side is golden brown, then flip over and cook second side until golden, about 4 minutes total. Remove from pan and drain on paper towels. Repeat with remaining strips.
  4. Serve immediately with extra Fody BBQ Sauce for dipping.
Fody’s Coconut Chicken Strips with BBQ Sauce
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