Crunchy Coconut Chicken Strips (Printable)
Crispy coconut-crusted chicken strips, golden and juicy, perfect for dipping as a main or appetizer.
# What You Need:
→ Chicken
01 - 1 lb boneless, skinless chicken breasts
02 - Salt and pepper, to taste
→ Breading
03 - 2 large eggs
04 - 1/4 cup milk (or coconut milk for extra flavor)
05 - 2/3 cup all-purpose flour
06 - 1 cup shredded unsweetened coconut
07 - 1/2 cup panko breadcrumbs
08 - 1/2 tsp paprika
09 - 1/2 tsp garlic powder
→ For Frying
10 - 1/2 cup vegetable oil
# How To Cook:
01 - Preheat oven to 400°F if baking. Line a baking sheet with parchment paper and set aside. If frying, prepare a large skillet for later use.
02 - Cut chicken breasts into strips approximately 3/4 inch thick. Season lightly with salt and pepper on all sides.
03 - Arrange three shallow bowls: the first with all-purpose flour; the second with eggs beaten together with milk; the third with shredded coconut, panko breadcrumbs, paprika, and garlic powder mixed until evenly combined.
04 - Dredge each chicken strip in flour, shaking off excess. Dip into the egg mixture, allowing any drips to fall away. Press thoroughly into the coconut-panko mixture, ensuring an even, full coating on all sides.
05 - To fry: Heat vegetable oil in a large skillet over medium-high heat. Fry chicken strips in batches, 3 to 4 minutes per side, until golden brown and cooked through to an internal temperature of 165°F. Drain on paper towels. To bake: Arrange coated strips on the prepared baking sheet, spray lightly with oil, and bake 18 to 20 minutes, flipping halfway through, until golden and crispy.
06 - Transfer to a serving platter and serve hot alongside sweet chili sauce, mango chutney, or a creamy sriracha dip.
# Expert Tips:
01 -
- The coconut and panko combo creates a crust that stays shatteringly crisp even after cooling.
- Works beautifully pan fried or oven baked so you can choose your comfort level.
- Kids and adults alike cannot stop eating these straight from the plate.
02 -
- Do not crowd the pan because each strip needs space around it for the oil to crisp the coating properly.
- If the coconut starts browning too fast lower the heat slightly because coconut can go from golden to burnt alarmingly fast.
- For a truly gluten free version swap the flour for cornstarch and use gluten free panko with excellent results.
03 -
- Pat the chicken strips completely dry with paper towels before breading because moisture is the enemy of adhesion.
- For an extra thick crust run each strip through the egg and coconut panko steps a second time before cooking.