Crunchy Coconut Chicken Strips (Print View)
Crispy coconut-crusted chicken strips, baked or fried until golden. Tropical crunch in every bite.
# What You'll Need:
→ Chicken
01 - 1.3 lbs boneless, skinless chicken breasts or tenders, cut into strips
→ Breading Station
02 - 3/4 cup all-purpose flour
03 - 1 tsp salt
04 - 1/2 tsp black pepper
05 - 1/2 tsp garlic powder
06 - 2 large eggs, beaten
07 - 1 cup unsweetened shredded coconut
08 - 1 cup panko breadcrumbs
→ For Frying or Baking
09 - Vegetable oil, as needed for frying or brushing
→ For Serving
10 - Sweet chili sauce or mango chutney, to taste
# Step-by-Step Directions:
01 - Preheat oven to 400°F if baking. Line a baking sheet with parchment paper and lightly grease the surface.
02 - Arrange three shallow bowls. In the first, whisk together the flour, salt, black pepper, and garlic powder. In the second, beat the eggs until smooth. In the third, toss the shredded coconut with the panko breadcrumbs until evenly combined.
03 - Dredge each chicken strip through the seasoned flour, shaking off any excess. Dip into the beaten eggs, allowing the extra to drip off, then press firmly into the coconut-panko mixture, coating all sides. Gently press the coating to ensure it adheres well.
04 - To bake: Arrange the coated strips on the prepared baking sheet and lightly spray or brush with oil. Bake for 18–22 minutes, flipping halfway through, until golden and the internal temperature reaches 165°F. To fry: Heat about 1 inch of oil in a large skillet over medium heat. Fry the strips in batches, 2–3 minutes per side, until deep golden brown and cooked through. Transfer to paper towels to drain.
05 - Serve the coconut chicken strips hot, accompanied by sweet chili sauce or mango chutney for dipping.
# Expert Suggestions:
01 -
- The coconut and panko combo creates a crust so crunchy you will hear it across the room, while the chicken stays remarkably juicy underneath.
- It works equally well baked or fried, so you can keep it light or go full comfort food depending on your mood.
02 -
- Sweetened coconut will burn in the oven before the chicken is done, so always choose unsweetened shredded coconut for this recipe.
- Pressing the coconut panko mixture firmly onto each strip is what keeps the crust from falling off during cooking.
03 -
- Add a pinch of cayenne pepper to the flour mixture for a subtle warmth that elevates the whole dish without overpowering the coconut flavor.
- For a gluten free version, swap the all purpose flour and panko for gluten free alternatives and the results will be nearly identical.