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  1. Preheat oven to 400°F
  2. Line a baking sheet with foil, spray foil with cooking spray.
  3. In a small bowl, combine egg white and water. Beat with whisk until frothy and pour into a shallow dish.
  4. Combine coconut and almonds.
  5. Dish each frozen Crispy Chicken Breast Strip into egg white, then roll in coconut mixture and place on baking sheet.
  6. Bake for 20 minutes.
  7. Serve with poppy seed dressing or honey mustard.

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  • 1 package Fast Fixin' Restaurant Style Crispy Chicken Breast Strips
  • 1 egg white
  • 1 tsp. water
  • 1 1/2 c. flaked coconut
  • 3/4 c. sliced almonds

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